Mexican Chocolate Cake Recipe
🕒 Prep Time: 1 hour
🕒 Cook Time: 40 minutes
🕒 Total Time: 1 hour 40 minutes
🥧 Yield: 1 Cake, serves 12
Description:
Indulge in the rich flavors of Mexico with this decadent Mexican Chocolate Cake. Perfect for any occasion, this cake combines the warmth of cinnamon with the richness of chocolate for a truly unforgettable dessert experience. Whether you’re celebrating a special event or simply craving something sweet, this recipe is sure to impress!
Ingredients:
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 cup unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (for frosting)
- 1/2 cup cocoa powder
- 1/2 cup buttermilk (for frosting)
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract (for frosting)
- 1/2 teaspoon cinnamon (for frosting)
- 6 cups powdered sugar
- 1 1/2 cups pecans, chopped
Instructions:
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Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Prepare a 13x9x2-inch baking pan by buttering and flouring it, ensuring the cake doesn’t stick.
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In a large bowl, combine sugar, flour, cinnamon, baking soda, and salt. Mix well to ensure even distribution of ingredients.
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In a heavy large saucepan, whisk together buttermilk, 1 cup of unsalted butter, and cocoa powder over medium-low heat until the butter melts and the mixture is smooth.
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Pour the buttermilk mixture over the flour mixture, whisking continuously to combine.
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Add eggs and vanilla extract to the mixture, whisking until fully blended.
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Pour the batter into the prepared baking pan, spreading it evenly.
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Bake in the preheated oven for approximately 40 minutes, or until a tester inserted into the center comes out clean.
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Transfer the baked cake to a wire rack and allow it to cool completely.
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Once cooled, run a knife around the sides of the pan to loosen the cake, then carefully turn it out onto a platter.
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Prepare the frosting: In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat.
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Add cocoa powder, 1/2 cup of buttermilk, instant espresso powder, 1 teaspoon of vanilla extract, and 1/2 teaspoon of cinnamon to the melted butter. Whisk until smooth.
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Remove the saucepan from heat and place 6 cups of powdered sugar in a separate bowl.
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Pour the hot cocoa mixture over the powdered sugar.
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Using an electric mixer, beat the mixture until smooth and creamy. This will be your frosting.
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Immediately spread the frosting over the top and sides of the cooled cake, ensuring even coverage.
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Press enough chopped pecans onto the sides of the cake to cover them.
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Sprinkle the remaining chopped pecans over the top of the cake for decoration.
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For best results, serve the cake immediately, or store it covered at room temperature for up to 1 day.
With its rich chocolate flavor, delicate hints of cinnamon, and crunchy pecan topping, this Mexican Chocolate Cake is guaranteed to delight your taste buds and impress your guests. Enjoy the irresistible combination of flavors and textures in every bite of this delicious dessert!
