Description
This decadent Mexican Chocolate Cake combines rich cocoa and a hint of chili powder with warm cinnamon, creating a unique and indulgent dessert. Moist layers of chocolate cake are complemented by a creamy, smooth cream cheese frosting, making it perfect for special occasions or a delightful treat.
Ingredients
Scale
Dry 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
Wet Ingredients
- 3 large eggs
- 1 cup whole milk (or almond milk)
- 1 tsp pure vanilla extract
- ½ cup unsalted butter, softened
Frosting
- 8 oz cream cheese, softened
- 2 cups powdered sugar
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Grease two round 9-inch cake pans and line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, ground cinnamon, and chili powder until well combined.
- Combine wet ingredients: In another bowl, beat the eggs with milk, melted butter, and pure vanilla extract until the mixture is smooth and uniform.
- Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Divide batter and bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to wire racks to cool completely before frosting.
- Prepare the frosting: In a mixing bowl, whip the softened cream cheese together with the powdered sugar until the frosting is smooth and creamy.
- Assemble and frost the cake: Place one cake layer on a serving plate, spread a generous amount of cream cheese frosting on top, then add the second layer. Frost the top and sides of the cake generously with the remaining frosting for a beautiful finish.
Notes
- For a dairy-free option, substitute whole milk with almond milk and ensure the cream cheese frosting is made with dairy-free cream cheese.
- Adjust chili powder according to your preferred spice level; it adds a subtle warmth without overwhelming the chocolate.
- Using parchment paper on the bottom of the pans ensures the cake layers release easily without breaking.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring the cake layers to room temperature before applying frosting for best results.
