Description
This indulgent Mexican Chocolate Cake combines rich cocoa with warm spices like cinnamon and chili powder for a subtle kick. Moist and flavorful layers are complemented by a creamy, smooth cream cheese frosting, perfect for celebrations or anytime dessert cravings strike.
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 ensure easy removal of the cakes.
- 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 homogeneous.
- Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients while stirring gently until just combined, being careful not to overmix to maintain the cake’s tenderness.
- Divide Batter and Bake: Evenly divide the batter between the prepared cake pans. Place them in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks and let them cool completely to room temperature before frosting.
- Prepare Frosting: Using a mixer, whip the softened cream cheese and powdered sugar together until the frosting is smooth, creamy, and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting on top, then place the second layer over it. Cover the top and sides of the cake with the remaining frosting evenly for a luscious finish.
Notes
- To ensure the best texture, do not overmix the batter once wet and dry ingredients are combined.
- You can substitute whole milk with almond milk for a dairy-free option.
- For a more pronounced chili flavor, increase chili powder slightly, but be cautious to maintain balance.
- For easier slicing, chill the cake after frosting for at least 30 minutes.
- Store leftovers covered in the refrigerator for up to 3 days.
