Mexican Chocolate Cake
A delightful blend of rich chocolate flavors with a hint of spice, this Mexican chocolate cake offers a unique flavor profile that's perfect for any occasion.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two round 9-inch cake pans or line them with parchment paper.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, cayenne pepper, and salt. Mix well.
Mixing
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.
- Carefully stir in the boiling water. The batter will be thin.
Baking
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
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Notes
To serve, dust with powdered sugar, or top with chocolate ganache, frosting, or whipped cream. Fresh fruit, caramel sauce, or ice cream can also be excellent accompaniments.