mexican chocolate cake

Fudgy and dense, fragrantly spicy with cinnamon and chipotle chile, this flourless Mexican hot chocolate cake is unforgettably delicious! Fabulous with a just a dollop of whipped cream or dressed up with ganache for an extra special occasion!

Flourless Mexican Hot Chocolate Cake

dark chocolate, chopped

(1 stick) unsalted butter,

grapeseed or canola oil

vanilla extract

cinnamon

chipotle chile powder

salt

eggs,

sugar

Confectioners’ sugar cream

Preheat oven to 350ºF. Spray bottom and sides...

Preheat oven to 350ºF. Spray bottom and sides of a 9-inch springform pan with nonstick cooking spray, then line bottom of pan with parchment paper, and spray parchment paper with nonstick cooking spray.

Bring 2 inches of water to a boil...

Bring 2 inches of water to a boil in a saucepan. Carefully place a heat-proof bowl over boiling water (so that it’s not touching water) and add chocolate and butter to bowl. Stir constantly until chocolate is melted and combined with butter (see note).

Remove from heat, stir in oil, and add...

Remove from heat, stir in oil, and add vanilla, cinnamon, chile powder, and salt, stirring until completely blended together. Set aside to cool.

Meanwhile, In a separate large bowl, beat eggs...

Meanwhile, In a separate large bowl, beat eggs and sugar with an electric mixer on medium-high speed until mixture is light in color and fluffy in texture, about 4 minutes. 

Fold in the chocolate mixture until just combined....

Fold in the chocolate mixture until just combined. Pour batter into prepared springform pan. Bake until the cake is just set and the top is beginning to crack, about 35 minutes. 

Let cool completely in the pan on a...

Let cool completely in the pan on a wire cooling rack, about 1 hour. Remove the pan sides and cover the cake and refrigerate for at least 3 hours or up to 3 days. 

Flavor and texture of cake is best if...

Flavor and texture of cake is best if you let it stand at room temperature for 30 minutes prior to serving. Use a very sharp knife to cut slices, cleaning the knife between cuts.

Serve topped with confectioners’ sugar, whipped cream, ganache,...

Serve topped with confectioners’ sugar, whipped cream, ganache, or fresh fruit.

This Mexican chocolate cake is the richest, most moist chocolate cake you've ever had, but with a spicy twist! A little kick from cinnamon and a hint of cayenne pepper, then topped with a to-die-for cinnamon buttercream frosting.

Mexican Chocolate Cake with Cinnamon Frosting

unsalted butter

cocoa powder

espresso powder

water

all-purpose flour

baking soda

cayenne pepper

chocolate chips

eggs

(1 stick) unsalted butter, (at room temperature)

milk

Preheat oven to 325 degrees F.&nbsp;Lightly coat a 9x13-inch baking pan with cooking spray; set aside.

In a large saucepan, melt butter over medium heat. Whisk in the cocoa and espresso powder, followed by the water and sugar, whisking each addition until smooth. Remove pan from heat and set aside to cool for about 5 minutes.

In a medium bowl, combine flour, cinnamon, baking soda, salt, pepper, and chocolate chips; mix briefly and set aside.

Return to the butter-chocolate mixture. Add eggs and vanilla, then whisk until they are fully incorporated. Gently stir in the flour mixture using a wooden spoon or rubber spatula, then pour batter into the prepared pan.

Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before frosting.

To make the frosting, beat butter until smooth using a stand or electric mixer. Add salt and vanilla, then beat again to incorporate.

Add powdered sugar and 2 tablespoons milk, and beat until smooth and fluffy, starting on low speed to blend, then increasing the speed to high. Scrape the sides of the bowl as needed to ensure everything is well-mixed, and adjust the consistency as needed by adding more milk or powdered sugar. Finally, beat in the cinnamon.

Frost and garnish cake as desired.

It's a super moist chocolate cake with a touch of cinnamon and spice for a little kick. A one-bowl recipe that can be made as a sheet or layer cake, cupcakes, or bundt cake. The topping is a smooth cinnamon cream cheese frosting. Both parts can be made in advance. 

Spicy Chocolate Cake (Mexican inspired)

flour

cocoa powder (unsweetened)

brown sugar

cayenne (see Notes below)

eggs (at room temperature)

vegetable oil

milk (at room temperature)

coffee (or water)

cream cheese (at room temperature)

unsalted butter (at room temperature)

salt (optional)

Preheat the oven to 350°F (180°C).

Butter or spray an 8x11-inch baking pan.

Line it with a piece of parchment paper if you want, covering the bottom of the pan and two long sides. The two short sides will remain unlined but greased. This will help you remove the cake from the pan. 

Combine sifted flour mixture (1 ¾ cups self-rising flour, ¼ teaspoon salt, and 1 teaspoon baking soda) with sifted ¾ cup cocoa powder, 1 cup sugar, 1 cup brown sugar,1 ½ teaspoons ground cinnamon, and ⅛ to ¼ teaspoon ground cayenne (depending how spicy you want it) in a large mixing bowl. 

Add 2 eggs, ½ cup vegetable oil, 1 cup milk, and 1 ½ teaspoons vanilla extract and beat at medium speed for 2 minutes, until smooth and no lumps remain. 

Heat 1 cup prepared coffee (or water) until it&#39;s about to boil and add to the chocolate batter in a thin stream, beating at low speed until completely incorporated and smooth. 

Pour thin batter into the prepared pan. It will be very thin.

Bake for about 40 minutes, until the top springs and a cake tester or toothpick inserted in the center comes out clean. 

Let cake cool completely on a wire rack. Make sure the sides of the cake are not stuck to the pan and remove it carefully, helping lift it with the parchment paper.

Transfer to the serving plate after removing the paper.

Spread cinnamon frosting on top (I use an offset spatula or the back of a spoon) and sprinkle with chopped chocolate (or mini chocolate chips)and ground cinnamon if you want to. 

Cut into squares and serve. 

Store leftovers in the refrigerator, well covered.

For the chocolate cake:

Beat ½ cup cream cheese in a medium bowl with the softened ¼ cup unsalted butter until very creamy and no lumps remain. 

Gradually add 2 cups powdered sugar and beat until you have a thick, very creamy consistency, good enough to spread. 

Add 1 teaspoon ground cinnamon, ½ teaspoon vanilla extract, and Pinch salt. Beat again until completely incorporated and smooth.

It keeps well in the refrigerator for a few weeks. Beat again before using to attain a creamy consistency.

For the cream cheese frosting:

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