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Mexican Chocolate Cake

Mexican Chocolate Cake: Eggless Happiness with Espresso Frosting

This Mexican Chocolate Cake is an eggless delight featuring rich chocolate, cinnamon, and a hint of cayenne spice.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 1/2 cups All-Purpose Flour gluten-free flour can be used for a gluten-free option
  • 1 cup Sugar adjust for your preferred level of sweetness
  • 1/2 cup Unsweetened Dutch Process Cocoa Powder for a darker look, blend in black cocoa powder
  • 1 teaspoon Baking Soda ensure it's fresh for optimal results
  • 1 teaspoon Cinnamon Powder optional if you prefer a simple chocolate cake
  • 1/4 teaspoon Cayenne Powder adjust based on your spice preference
  • 1/2 teaspoon Salt an essential ingredient for enhancing flavors
  • 1 cup Water for richer flavor, substitute with brewed coffee
  • 1/2 cup Canola Oil can also use vegetable or coconut oil as substitutes
  • 1 tablespoon Vinegar apple cider vinegar is a great alternative
  • 1 teaspoon Vanilla Extract opt for pure extract for best results
For the Ganache
  • 1 cup Heavy Cream can be swapped with coconut cream for a dairy-free treat
  • 8 ounces Chocolate Chips opt for dark chocolate for a richer taste
For the Frosting
  • 1/2 cup Unsalted Butter vegan butter can be used for dairy-free needs
  • 2 cups Confectioners Sugar adjust to reach your desired sweetness
  • 2 tablespoons Espresso Powder dissolve in warm water to enhance the richness

Equipment

  • mixing bowl
  • whisk
  • Measuring Cups
  • Measuring Spoons
  • spatula
  • Baking Pans
  • Oven

Method
 

Step-by-Step Instructions for Mexican Chocolate Cake
  1. Preheat your oven to 350°F (175°C) and grease two 6-inch round cake pans with oil or butter, lining the bottoms with parchment paper.
  2. In a large mixing bowl, sift together all-purpose flour, sugar, cocoa powder, baking soda, cinnamon, cayenne, and salt until no clumps remain.
  3. Add water, canola oil, vinegar, and vanilla to the dry mixture; stir until well combined and smooth.
  4. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool in pans for 5 minutes.
  5. Cream the unsalted butter until fluffy, then gradually add confectioners' sugar. Mix in dissolved espresso powder and vanilla until combined.
  6. Heat heavy cream over medium heat until boiling; pour over chocolate chips and stir until smooth. Let cool slightly before using.
  7. Once cakes are cool, place one layer on a plate and spread espresso frosting on top before adding the second layer. Drizzle ganache over the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 49gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 250mgFiber: 3gSugar: 25gVitamin A: 5IUCalcium: 3mgIron: 10mg

Notes

Ensure all dry ingredients are well combined to prevent lumps. Allow cakes to cool completely before frosting.

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