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Mexican Chocolate Cake

Mexican Chocolate Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ¾ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp cayenne pepper
  • ½ tsp fine sea salt
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup semisweet chocolate chips
  • ¼ cup heavy cream
  • a pinch of cinnamon and a tiny pinch of salt for the glaze

Method
 

  1. Whisk the flour, both sugars, cocoa powder, baking soda, baking powder, cinnamon, cayenne, and salt in a large bowl until no lumps remain.
  2. Make a well in the center and add the eggs, buttermilk, oil, vanilla, and hot coffee. Whisk until smooth and glossy, about 1 minute.
  3. Pour the batter into a greased 9x13-inch metal baking pan. Bake at 350°F (175°C) for 30 to 35 minutes, until a toothpick comes out with moist crumbs. Cool in the pan on a wire rack.
  4. Melt the chocolate chips and heavy cream over a double boiler, stirring until smooth. Remove from heat and stir in a pinch of cinnamon and salt.
  5. Pour the glaze over the barely warm cake, spread it gently, and let it set for about 10 minutes before slicing.

Notes

The cake tastes even richer after a day, so baking it the night before is a good move. If you want a little crunch, scatter a handful of toasted pecans over the glaze before it sets.