Indulge in the rich and delightful flavors of our Irresistible Mexican Chocolate Cake. This exquisite dessert boasts the perfect balance of chocolate and spice, with a hint of cinnamon and a touch of cayenne pepper, making it a unique twist on a classic cake. Ideal for celebrations or as a comforting treat, this cake will surely become a favorite among family and friends.
**Ingredients:**
– 1 ¾ cups all-purpose flour
– 2 cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 1 teaspoon ground cinnamon
– ¼ teaspoon cayenne pepper (adjust to taste)
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
– Optional: ½ cup chocolate chips (dark or semi-sweet)
**For the frosting:**
– 1 cup unsalted butter, softened
– 3 ½ cups powdered sugar
– ½ cup unsweetened cocoa powder
– ½ teaspoon vanilla extract
– 2-4 tablespoons milk (as needed)
**Instructions:**
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne pepper. Whisk well to ensure all dry ingredients are evenly distributed.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until combined. Be careful not to overmix.
4. Gradually add the boiling water to the batter, stirring continuously. The batter will be thin; this is normal. If using chocolate chips, fold them in gently.
5. Divide the batter evenly between the prepared cake pans.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to wire racks to cool completely.
8. While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder. Mix until smooth.
9. Add the vanilla extract and enough milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
10. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top of the frosted first layer. Frost the top and sides of the cake, smoothing it out as desired.
11. For an extra touch, sprinkle some cinnamon or cocoa powder on top, or garnish with chocolate shavings.
**Tips:**
– For a deeper spice flavor, you can increase the cayenne pepper slightly, or add a pinch of ground nutmeg.
– If you prefer a richer chocolate flavor, consider using dark chocolate cocoa powder.
– This cake can be made a day in advance; store it in an airtight container to keep it fresh.
**Serving Suggestions:**
Serve this delightful cake with a scoop of vanilla ice cream or whipped cream to balance the spices. Pair it with a cup of coffee or a glass of milk to enhance the experience. For an extra twist, drizzle some chocolate sauce or serve it alongside fresh berries.
#chocolatecake #mexicanflavors #dessertlover