What makes this a Mexican chocolate cake versus a regular chocolate cake?

The addition of ground cinnamon and cayenne pepper to the cocoa-based batter gives this cake the most characteristic spiced and warming flavor profile of traditional Mexican chocolate, which is defined by its combination of chocolate, cinnamon, and gentle heat. These two spices together produce a flavor that is unmistakably and authentically Mexican and completely different from a plain chocolate cake.

Why does this cake have no eggs or butter?

This recipe is based on the Depression-era wacky or crazy cake technique that uses the chemical reaction between white vinegar and baking soda as its leavening mechanism rather than eggs and butter. The vinegar reacts with the alkaline baking soda to produce carbon dioxide bubbles that make the cake rise beautifully. The oil provides the moisture that butter would typically contribute.

Can I make this Mexican chocolate cake as cupcakes for Cinco de Mayo?

Yes. The batter can be divided into a lined cupcake tin and baked at 350°F for approximately 18 to 20 minutes until a toothpick comes out clean. Top with the espresso buttercream and a drizzle of ganache for the most individually gorgeous and completely festive Cinco de Mayo Mexican chocolate cupcakes.

Mexican Chocolate Cake Easy Cinco de Mayo Spiced One Bowl Recipe

Name: Mexican Chocolate Cake The Most Easy Cinco de Mayo Spiced One Bowl Chocolate Cake You Will Bake
Prep time: 20 min
Cook time: 30 min
Total time: PT-497458H8M56S
Cuisine: Mexican American
Ingredients: 1 1/2 cups All-Purpose Flour; 1 cup Granulated Sugar; 1/2 cup Unsweetened Dutch Process Cocoa Powder; 1 tsp Baking Soda; 1/2 tsp Ground Cinnamon; 1/4 tsp Cayenne Powder; 1/4 tsp Salt; 1 cup Water or black coffee; 1/4 cup Canola Oil; 1 tbsp White Vinegar; 1 tbsp Pure Vanilla Extract; 1 1/2 cups Unsalted Butter for frosting; 2 cups Confectioners Sugar; 4 tsp Espresso Powder dissolved in 1 to 2 tbsp water; 1 tsp Pure Vanilla Extract for frosting; 1/3 cup Heavy Cream for frosting; 1/2 cup Chocolate Chips for ganache; 1/3 cup Heavy Cream for ganache

Description

The most easy and festive Mexican Chocolate Cake perfect for Cinco de Mayo made in a single bowl without eggs or butter by whisking Dutch process cocoa flour sugar cinnamon cayenne baking soda and salt then adding water oil vinegar and vanilla beaten smooth and baked in two 6-inch pans at 350°F for 25 to 30 minutes frosted with a silky espresso buttercream and finished with a chocolate ganache drip. A completely extraordinary Cinco de Mayo spiced chocolate cake recipe.

Ingredients

Scale

1 1/2 cups All-Purpose Flour

1 cup Granulated Sugar

1/2 cup Unsweetened Dutch Process Cocoa Powder

1 tsp Baking Soda

1/2 tsp Ground Cinnamon

1/4 tsp Cayenne Powder

1/4 tsp Salt

1 cup Water or black coffee

1/4 cup Canola Oil

1 tbsp White Vinegar

1 tbsp Pure Vanilla Extract

1 1/2 cups Unsalted Butter for frosting

2 cups Confectioners Sugar

4 tsp Espresso Powder dissolved in 1 to 2 tbsp water

1 tsp Pure Vanilla Extract for frosting

1/3 cup Heavy Cream for frosting

1/2 cup Chocolate Chips for ganache

1/3 cup Heavy Cream for ganache

Instructions

1. Grease two 6-inch round pans. Line bottoms with parchment. Preheat oven to 350°F.

2. Sift or whisk flour, sugar, cocoa, baking soda, cinnamon, cayenne, and salt in large bowl. No cocoa lumps.

3. Add water or coffee, oil, vinegar, and vanilla directly to dry ingredients.

4. Mix with paddle attachment until smooth.

5. Divide evenly between two prepared pans.

6. Bake 25 to 30 minutes until toothpick clean.

7. Cool in pans 5 minutes. Release onto rack. Cool completely.

8. For frosting: cream butter until fluffy. Add pinch salt. Gradually add sugar while mixing.

9. Dissolve espresso powder in 1 to 2 tbsp water. Add to butter with vanilla. Mix until combined.

10. For ganache: heat cream to just boiling. Pour over chocolate chips. Stir until smooth. Cool slightly.

11. Frost cooled cake layers with espresso buttercream.

12. Pour slightly cooled ganache over top and allow to drip down sides.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: Mexican American

Nutrition

Serving Size: 1 slice
Calories: 631
Sugar: 47g
Sodium: 62mg
Fat: 40g
Saturated Fat: 21g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 3g
Protein: 4g
Cholesterol: 82mg

Keywords: Mexican chocolate cake, Cinco de Mayo Mexican chocolate cake recipe, easy one bowl Mexican chocolate cake cinnamon cayenne, spiced chocolate cake Cinco de Mayo