Why You’ll Love This Recipe
This cake takes the familiar comfort of chocolate and adds a kick of warmth and spice, creating a dynamic and unforgettable flavor. It’s moist, rich, and deeply chocolatey, with the added complexity of cinnamon and chili. Perfect for dinner parties, holidays, or when you want to surprise guests with something unique, this cake is both exotic and easy to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Cayenne pepper (or chili powder)
- Eggs
- Whole milk or buttermilk
- Vegetable oil
- Vanilla extract
- Hot water or brewed coffee
- Optional: dark chocolate chips or chunks
- Optional: powdered sugar, chocolate glaze, or whipped cream for topping
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×13-inch rectangular pan.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne pepper.
- Add wet ingredients: Add eggs, milk, oil, and vanilla to the dry mixture. Beat until smooth.
- Add hot water or coffee: Slowly stir in hot liquid until the batter is smooth and slightly thin. This enhances the cake’s moisture.
- Optional: Fold in chocolate chips or chunks for added richness.
- Bake: Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, drizzle with glaze, or serve with whipped cream if desired.
Servings and timing
This recipe serves 10 to 12 people.
Prep time: 15 minutes
Cook time: 35 minutes
Cooling time: 30 minutes
Total time: About 1 hour 20 minutes
Variations
- Spicier version: Add more cayenne or a pinch of chipotle powder for smoky heat.
- Gluten-free option: Use a 1:1 gluten-free flour blend.
- Mocha twist: Add instant espresso powder to the dry ingredients for a coffee-chocolate depth.
- Frosted cake: Top with a cinnamon-chocolate buttercream or ganache for a decadent finish.
- Bundt cake style: Bake in a greased bundt pan and dust with cinnamon sugar or glaze.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
To freeze, wrap slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months and thaw overnight in the refrigerator.
Reheat individual slices in the microwave for 10–15 seconds for a warm, fudgy texture.
FAQs
What makes this cake “Mexican”?
The use of cinnamon and cayenne pepper is inspired by traditional Mexican chocolate, which often includes warm spices.
Will the cake be very spicy?
No. The spice is subtle and complements the chocolate rather than overpowering it. You can adjust the heat to your taste.
Can I use chili powder instead of cayenne?
Yes, but make sure it’s pure chili powder, not a blend with added salt or spices. It provides a milder, smoky flavor.
Does this cake need frosting?
Not at all. It’s delicious on its own or with a simple dusting of powdered sugar. But frosting or ganache can make it more decadent.
Can I make this as cupcakes?
Yes, bake in lined muffin tins for 18–22 minutes. Keep an eye on doneness with a toothpick test.
What kind of cocoa powder should I use?
Use unsweetened cocoa powder, either natural or Dutch-processed. Dutch-processed will give a deeper color and smoother flavor.
Can I omit the spices for a regular chocolate cake?
Yes, remove the cinnamon and cayenne for a classic chocolate version using the same base recipe.
Can I make this vegan?
Yes. Use plant-based milk, oil, and an egg substitute like flax eggs or applesauce.
How do I add more chocolate flavor?
Use dark chocolate chips or chunks in the batter and top with a rich ganache for extra intensity.
Is this cake suitable for kids?
The spice level is generally mild, but you can reduce or omit the cayenne to make it more kid-friendly.
Conclusion
Spicy Mexican Chocolate Cake is a vibrant, flavorful dessert that brings together heat and sweetness in every bite. With its moist texture, warm spices, and deep chocolate taste, it’s a bold yet comforting cake that’s perfect for adventurous palates and special occasions. Whether you serve it plain or dressed up, it’s sure to leave a lasting impression.
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