Description
Indulge in the rich, spicy flavors of this decadent Mexican Chocolate Cake. Moist and flavorful, this cake is perfect for any occasion.
Ingredients
Scale
Cake:
- ¾ cup unsalted butter (softened)
- 1 2/3 cup sugar
- 2 large eggs
- 1 ¼ cups warm water
- 2/3 cup cocoa powder (preferably dark)
- 1 teaspoon vanilla extract
- 1 ¼ teaspoons baking soda
- ¼ teaspoon baking powder
- 4 teaspoons ground cinnamon
- 1 ¼ teaspoons dried chili powder (such as ancho, guajillo or chipotle)
- 1 teaspoon fine sea salt
- 2 ¼ cups unbleached, all-purpose flour
- Cocoa powder for dusting
Glaze:
- 2 cups powdered sugar
- 7 to 8 tablespoons heavy whipping cream
- ¾ teaspoon ground cinnamon
- Pinch of fine sea salt
Instructions
- Preheat the oven: Preheat the oven to 350℉. Grease and flour a 12-cup Bundt pan.
- Mix butter and sugar: Cream softened butter and sugar in a stand mixer, then mix in the eggs.
- Prepare cocoa mixture: Stir cocoa powder into warm water until fully incorporated. Add this mixture, along with vanilla, to the mixer.
- Add dry ingredients: Mix in baking soda, baking powder, cinnamon, chili powder, and salt. Gradually add flour until fully incorporated.
- Bake: Transfer batter to the Bundt pan and bake for 40-45 minutes until a toothpick comes out clean. Let cool.
- Glaze: Mix powdered sugar, cream, cinnamon, and salt to make a thick glaze. Spread over the cooled cake, dust with cocoa powder, and serve.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Mexican Chocolate Cake, Chocolate Dessert, Spicy Cake Recipe
