Description
This indulgent Mexican Chocolate Cake features a rich blend of cocoa, cinnamon, and chili powder that delivers a subtle spicy warmth balanced by a creamy, sweet cream cheese frosting. Perfectly moist and layered, this cake is a delightful twist on traditional chocolate cakes with a unique Mexican flair.
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 and melted
Frosting Ingredients
- 8 oz cream cheese, softened
- 2 cups powdered sugar
Instructions
- Preheat 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 bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, ground cinnamon, and chili powder until well combined and uniform in texture.
- Mix Wet Ingredients: In a separate bowl, beat the eggs with the whole milk (or almond milk), melted butter, and pure vanilla extract until the mixture is smooth and homogeneous.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently and just until combined to avoid overmixing which could toughen the cake.
- Divide and Bake: Pour the batter evenly into the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes to set. Then transfer them to wire racks to cool completely before frosting.
- Prepare Frosting: In a bowl, whip the softened cream cheese with powdered sugar until the frosting is smooth and creamy with no lumps.
- Assemble the Cake: Place one cake layer on a serving plate, spread a generous amount of cream cheese frosting over the top, then place the second layer on top. Cover the top and sides of the cake with the remaining frosting evenly.
Notes
- For a dairy-free version, use almond milk and a dairy-free cream cheese alternative.
- Adjust the chili powder amount according to your spice preference; start lower if sensitive to heat.
- Ensure the butter is fully melted and slightly cooled before mixing with eggs to avoid curdling.
- Use room temperature eggs and cream cheese for best mixing results.
- The cake keeps well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
