Mexican Chocolate Cake (Pastel de Chocolate Mexicano)

Mexican Chocolate Cake, or Pastel de Chocolate Mexicano, is a rich and ultra-moist dessert infused with the bold flavors of Mexican chocolate, cinnamon, and a touch of spice. This decadent cake has a fudgy texture and warm undertones that set it apart from your average chocolate cake. Whether served plain or topped with ganache, it’s an unforgettable treat for any occasion.

Why You’ll Love This Recipe

• Deep, rich chocolate flavor with traditional Mexican spices
• Soft, moist texture that stays delicious for days
• Easy to make with pantry staples
• Perfect balance of sweet, spicy, and aromatic
• A unique twist on classic chocolate cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Unsweetened cocoa powder
• Baking soda
• Baking powder
• Ground cinnamon
• Cayenne pepper or chili powder (optional)
• Salt
• Eggs
• Whole milk or buttermilk
• Vegetable oil
• Vanilla extract
• Boiling water or brewed coffee (to enhance chocolate flavor)
• Mexican chocolate or dark chocolate (melted, optional for deeper flavor)

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two round cake pans.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, and cayenne pepper.
3. Combine wet ingredients: In another bowl, beat the eggs, milk, oil, and vanilla until smooth. Gradually add to the dry ingredients and mix well.
4. Add boiling water or coffee: Stir in the hot liquid slowly—it will thin the batter. Mix until smooth and well combined.
5. Optional: Fold in chopped Mexican chocolate or melted dark chocolate for extra richness.
6. Bake: Pour the batter into the prepared pan(s). Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before frosting or serving.

Servings and Timing

• Servings: 12
• Prep Time: 15 minutes
• Bake Time: 35 minutes
• Total Time: 50 minutes

Variations

• Ganache Topping: Pour a spiced chocolate ganache over the cooled cake
• Layered: Slice in half and fill with cinnamon whipped cream
• Gluten-Free: Use a 1:1 gluten-free flour blend
• Mocha Flavor: Use coffee instead of water and add espresso powder
• Mini Cakes or Cupcakes: Use the same batter for cupcakes or smaller pans

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for 5–6 days
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature
• Reheating: Microwave slices for 15–20 seconds for a warm, gooey texture

FAQs

What makes Mexican chocolate cake different?

Mexican chocolate cake includes warm spices like cinnamon and a bit of heat (from cayenne or chili powder) for a unique depth of flavor.

Can I make it without the cayenne?

Yes! It’s optional but adds a gentle heat that balances the sweetness. Omit it if you prefer a more traditional chocolate flavor.

Can I use Mexican chocolate in the batter?

Absolutely. Melt it and fold it into the batter or use finely chopped pieces for a rich, authentic taste.

Why use coffee in chocolate cake?

Coffee enhances the flavor of cocoa without making the cake taste like coffee. It deepens the chocolate intensity.

Can I turn this into cupcakes?

Yes, bake at the same temperature for 18–22 minutes, depending on your oven and cupcake size.

Is this cake spicy?

It has a gentle warmth, not overwhelming heat. You can control the spice level by adjusting or omitting the cayenne.

Can I add nuts or chocolate chips?

Sure! Chopped pecans, walnuts, or dark chocolate chips add texture and richness.

What frosting goes best?

Chocolate ganache, cinnamon buttercream, or even a dusting of powdered sugar all work beautifully.

Can I make it dairy-free?

Yes, substitute with plant-based milk and oil or dairy-free chocolate as needed.

How do I store leftovers?

Store in an airtight container at room temperature or in the fridge, and enjoy within a few days for best texture.

Conclusion

Mexican Chocolate Cake is a bold, flavorful dessert that celebrates the rich culinary traditions of Mexico. With its warm spices, fudgy texture, and irresistible chocolate flavor, this cake is perfect for holidays, birthdays, or any time you’re craving something extra special. It’s sure to become a favorite for anyone who loves a little heat with their sweet.

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