Craving a delightful twist on a classic? This Mexican Spiced Chocolate Cake recipe is your answer. You’ll create a rich, moist chocolate cake with a hint of warm spices that will tantalize your taste buds.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened cocoa powder for the best chocolate flavor. You can substitute with Dutch-processed cocoa for a darker cake.
- Chili Powder: Opt for a mild chili powder for a subtle warmth, not intense heat. Ancho chili powder is a great choice.
- Cinnamon: Ground cinnamon is essential for that signature Mexican chocolate taste.
- Coffee: Brewed coffee enhances the chocolate flavor without making the cake taste like coffee. You can substitute with hot water if preferred.
Ingredients:
Main Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
Spices:
- 1 teaspoon ground cinnamon
- ½ teaspoon chili powder (mild)
- ¼ teaspoon cayenne pepper (optional, for extra kick)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Servings: 12
- Tools Needed: 9×13 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
You will start by preheating your oven to 350°F (175°C). Then, lightly grease and flour a 9×13 inch baking pan, ensuring the cake won’t stick.
2. Whisk Dry Ingredients Together
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, chili powder, and optional cayenne pepper. Whisk these ingredients thoroughly to ensure everything is evenly distributed.
3. Combine Wet Ingredients
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. You are creating the liquid base for your chocolate cake.
4. Mix Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or by hand with a whisk, until just combined. Do not overmix your batter.
5. Add Hot Coffee
Carefully pour the hot brewed coffee into the batter. Continue to mix until the batter is smooth and well combined. The hot coffee will make the batter quite thin, which is normal for this chocolate cake recipe.
6. Bake the Cake
Pour the thin batter into your prepared 9×13 inch baking pan. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Serve
Once baked, let the cake cool in the pan for about 10-15 minutes. Then, you can transfer it to a wire rack to cool completely before frosting or serving.
Variation Ideas:
- Orange Zest: Add 1 tablespoon of orange zest to the batter for a bright, citrusy note that pairs well with chocolate.
- Espresso Powder: Include 1 teaspoon of instant espresso powder with the dry ingredients to deepen the chocolate flavor.
- Cream Cheese Frosting: Top your Mexican Spiced Chocolate Cake with a cream cheese frosting instead of traditional chocolate frosting for a tangy contrast.
Storage Instructions:
Store leftover Mexican Spiced Chocolate Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. To reheat, simply bring a slice to room temperature or warm it slightly in the microwave.
Frequently Asked Questions (FAQ):
Q: Can I use different types of chili powder?
A: Yes, you can experiment with different mild chili powders like Ancho for a smoky flavor, but avoid very hot varieties unless you prefer intense spice.
Q: Why is the batter so thin?
A: The hot coffee thins the batter, which helps create a very moist and tender chocolate cake. This is normal for this recipe.
Q: Can I make this cake ahead of time?
A: Absolutely! This Mexican Spiced Chocolate Cake tastes even better the next day as the flavors meld.
Q: What kind of frosting goes well with this cake?
A: A simple chocolate ganache, a dusting of powdered sugar, or a cinnamon-spiced buttercream would all be delicious.
Q: Can I make this as cupcakes?
A: Yes, you can bake this batter as cupcakes. Reduce the baking time to about 20-25 minutes.
Q: Is the cayenne pepper necessary?
A: No, the cayenne pepper is optional. It adds an extra layer of heat if you enjoy a more pronounced spicy kick in your chocolate cake.