Description
This rich and moist Mexican Chocolate Cake combines the deep flavors of cocoa and a hint of spicy chili powder with warm cinnamon to create a decadent dessert. Topped with a creamy cream cheese frosting, this cake offers a perfect balance of sweet and spicy, ideal for chocolate lovers seeking a unique twist.
Ingredients
Scale
Cake Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp chili powder
- 3 large eggs
- 1 cup whole milk (or almond milk)
- 1 tsp pure vanilla extract
- ½ cup unsalted butter, softened
Frosting Ingredients
- 8 oz cream cheese, softened
- 2 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, ground cinnamon, and chili powder until fully combined and evenly mixed.
- Mix Wet Ingredients: In a separate bowl, beat the eggs with the whole milk, melted unsalted butter, and pure vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Avoid over-mixing to keep the cake tender.
- Fill Pans and Bake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Remove the pans from the oven and let them cool for 10 minutes. Then carefully transfer the cakes to wire racks to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, whip the softened cream cheese with powdered sugar until the mixture is smooth and creamy, perfect for spreading.
- Assemble Cake: Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second cake layer over the first and cover the top and sides with the remaining frosting evenly.
Notes
- For a dairy-free version, substitute whole milk with almond milk and use dairy-free cream cheese.
- Ensure cakes are completely cooled before frosting to prevent melting the cream cheese frosting.
- You can adjust the chili powder to taste for more or less heat.
- Using parchment paper makes it easier to remove the cakes from the pans without breaking them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
