Mexican Chocolate Cake (Pastel de Chocolate Mexicano)
Mexican Chocolate Cake is a rich and moist dessert infused with warm spices like cinnamon and a hint of cayenne, combined with deep, bold chocolate flavor. It’s perfect for those who love a twist on classic chocolate cake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, cinnamon, cayenne (if using), and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
- Carefully stir in the boiling water until the batter is smooth. It will be thin.
- Pour batter into the prepared baking pan.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before frosting or serving.
Notes
- Top with chocolate ganache, cinnamon whipped cream, or a dusting of powdered sugar.
- The cayenne adds a subtle heat—adjust to your taste or omit it entirely.
- This cake stays moist for days and is great for gatherings.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg