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Mexican Chocolate Cake
Norah

Irresistible Mexican Chocolate Cake You’ll Crave Again

This rich and moist Mexican Chocolate Cake is packed with deep cocoa flavor, warm cinnamon, and a subtle kick of cayenne pepper. It’s a bold and exciting twist on classic chocolate cake — easy to make, vegetarian-friendly, and perfect for cozy evenings or festive occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
15 minutes
Total Time 1 hour 10 minutes
Servings: 10 Servings
Course: Dessert
Cuisine: Mexican
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups 220g all-purpose flour
  • ¾ cup 65g unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • ½ tsp salt
  • 2 large eggs
  • 1 cup 200g granulated sugar
  • ½ cup 100g brown sugar
  • ½ cup 120ml vegetable oil
  • 1 cup 240ml buttermilk
  • 1 tsp vanilla extract
  • 1 cup 240ml hot brewed coffee (or hot water)

Method
 

  1. Preheat oven to 175°C (350°F). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, cayenne, and salt.
  3. In another bowl, beat the eggs with granulated sugar and brown sugar until light and fluffy. Add oil, buttermilk, and vanilla extract. Mix well.
  4. Gradually add the dry mixture into the wet mixture, stirring gently until combined.
  5. Slowly pour in the hot coffee and mix until smooth. Batter will be thin.
  6. Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. (Optional) Top with chocolate ganache or whipped cream with cinnamon.

Notes

  • For a bolder flavor, don’t skip the cayenne—it adds a subtle warmth, not heat.
  • Swap hot coffee for hot water if preferred, though coffee enhances the chocolate flavor.
  • Keeps well for 3–4 days when covered and stored at room temperature.