Description
This Mexican Chocolate Cake combines rich cocoa with warm spices like cinnamon and chili powder for a subtly spicy and deeply flavorful dessert. Topped with a creamy cream cheese frosting, this cake is perfect for celebrations or any time you crave a decadent treat with a hint of Mexican-inspired spice.
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 and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly, then line the bottoms with parchment paper to prevent sticking.
- 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 uniform in color.
- Combine Wet Ingredients: In a separate bowl, beat the three large eggs with the whole milk, melted unsalted butter, and pure vanilla extract until the mixture is smooth and well integrated.
- Combine Wet and Dry: Slowly add the wet mixture into the dry ingredients, stirring gently until just combined. Take care not to overmix to keep the cake tender.
- Divide Batter and Bake: Evenly divide the batter between the two prepared pans. Place pans in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to wire racks and let them cool completely before frosting.
- Prepare Frosting: Using a mixer, whip the softened cream cheese together with powdered sugar until the frosting is smooth, creamy, and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of cream cheese frosting on top. Add the second layer and use the remaining frosting to cover the top and sides of the entire cake evenly.
Notes
- For a dairy-free version, substitute whole milk with almond milk and use dairy-free cream cheese.
- Adjust chili powder quantity based on your preferred spice level.
- Ensure cakes are completely cool before frosting to avoid melting the cream cheese frosting.
- You can freeze the unfrosted cake layers for up to 2 months; thaw before frosting.
