14th October 2023

Recipe: Mexican Inspired Chocolate Cake

Name: Mexican Inspired Chocolate Cake
Ingredients: 1 cup unsalted butter; 1 cup cocoa powder; 1-2 Tbsp instant espresso powder; 2 cups water; 2 cups granulated sugar; 2 cups all purpose flour; 1¼ tsp baking soda; 1½ tsp ground cinnamon; ½ tsp salt; ½ - ¾ tsp cayenne pepper; 1 cup dark chocolate chips or chocolate chunks; 2 large eggs; 1 tsp vanilla

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Mexican Inspired Chocolate Cake

If you love chocolate cake you are really going to love this Mexican Inspired Chocolate Cake.

What makes this cake Mexican?

Along with the usual ingredients of a chocolate cake this cake has cayenne pepper and cinnamon. They are both ingredients that feature heavily in Mexican cuisine.

What is the best frosting/icing to use on this cake?

Any buttercream frosting/icing will work well. Either a plain with a splash of vanilla, a chocolate frosting or if you really want to go all out why not add tequila in place of the milk!

What size baking tin is best for this cake?

I made this in a 9″x13″ rectangular sheet pan cake tin however you could do it in two round cake tins.

Recipe:

Square white plate with a piece of chocolate cake and cake fork sitting on a colourful cloth

Mexican Inspired Chocolate Cake

A delicious chocolate cake with a Mexican twist

Author: Heidi Roberts

Ingredients

1 cup unsalted butter
1 cup cocoa powder
1-2 Tbsp instant espresso powder
2 cups water
2 cups granulated sugar
2 cups all purpose flour
1¼ tsp baking soda
1½ tsp ground cinnamon
½ tsp salt
½ - ¾ tsp cayenne pepper
1 cup dark chocolate chips or chocolate chunks
2 large eggs
1 tsp vanilla

Instructions

Pre-heat the oven to 165℃/325℉/Gas Mark 3
Grease and flour a 23cm x 33cm/9"x13" sheet pan cake pan.
In a small saucepan melt the butter. Set aside to cool slightly.
In a large bowl combine the flour, cinnamon, baking soda, salt and cayenne pepper and set aside.
Into the cooled butter whisk in the cocoa powder and espresso powder.
Add the granulated and water and mix well.
Add the eggs and vanilla into the chocolate mixture and mix well.
Fold in the dry ingredients.
Pour the mixture into the prepared cake tins.
Bake on the middle shelf of the oven for 30-35 minutes.
Check the middle of the cake with a toothpick or cake tester to see if it comes out clean.
Let the cake cool in the tin on a cooling rack for 15-20 minutes before taking out of the tin to avoid it cracking.
Frost/ice the top with your favourite frosting/icing however I suggest my Tequila Frosting/Icing (see the link at the bottom of this post).
Cut into squares and serve with a nice hot cup of tea or coffee!
Enjoy!