Mexican Chocolate Cake Recipe
User Reviews
4.4
33 reviews
Good
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
1 hr 10 mins
-
Servings
12 Servings
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Calories
569 kcal
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Course
Dessert
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Cuisine
South American, Mexican
Mexican Chocolate Cake Recipe
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Our Mexican Chocolate Cake brings together the perfect blend of chocolate, cinnamon, and cayenne pepper. It's a dessert so good, you’ll be hooked, craving a second slice!
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Ingredients
For the Cake
- Butter and cocoa powder for "flouring" your Bundt pan
- 1/2 c. salted butter
- 1 c. unsweetened cocoa powder
- 3/4 c. water
- 1/2 c. buttermilk
- 1 1/2 c. granulated sugar
- 1 tablespoon vanilla
- 2 large eggs
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon cayenne pepper
For the Glaze
- 1/4 c. unsalted butter
- 1/2 c. heavy cream
- 1/2 c. powdered sugar
- 5 oz. fine-quality bittersweet chocolate finely chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Prepare your bundt pan by buttering the inside and coating it with cocoa powder. Tap out any excess cocoa powder.
- Set a saucepan over medium heat and add the 1/2 cup of salted butter. Once melted, whisk in the 1 cup of cocoa powder. Once combined, whisk in the water and turn off the heat. Whisk in the buttermilk, sugar, vanilla, and eggs.
- In a large bowl, sift together the flour, baking soda, cinnamon, and cayenne pepper. Slowly pour the liquid chocolate mixture into the bowl while continuing to whisk.
- Once the batter is well combined, pour it into the prepared bundt pan and bake for 40-45 minutes or until a toothpick comes out clean. Cool on a rack for 15 minutes, then tip the cake out onto a plate. Let it cool for another 10 minutes.
- Meanwhile, make the glaze by melting the unsalted butter in a saucepan over medium heat. Then, add in the cream, powdered sugar, and chocolate. Stir until smooth, then turn off the heat and let it cool for 5 minutes.
- Pour the glaze over the top of the bundt cake, then garnish with chocolate curls, sliced almonds, or finely chopped macadamia nuts.
Equipments used:
Notes
- To store the Mexican Chocolate Cake, cover it tightly and keep it at room temperature for up to 3 days. To freeze, wrap it in plastic wrap and foil for up to 2 months.
- For reheating, warm slices in the microwave for 10-15 seconds or in a 350°F (175°C) oven for 5-10 minutes to enjoy a fresh-from-the-oven taste.
Nutrition Information
Show Details
Serving
1Slice
Calories
569kcal
(28%)
Carbohydrates
88g
(29%)
Protein
10g
(20%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
72mg
(24%)
Sodium
207mg
(9%)
Potassium
450mg
(13%)
Fiber
9g
(36%)
Sugar
45g
(90%)
Vitamin A
595IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
68mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Serving | 1Slice | |
| Calories | 569kcal | 28% |
| Carbohydrates | 88g | 29% |
| Protein | 10g | 20% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 72mg | 24% |
| Sodium | 207mg | 9% |
| Potassium | 450mg | 10% |
| Fiber | 9g | 36% |
| Sugar | 45g | 90% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 68mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
33 reviews
Good
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