Spicy Mexican Hot Chocolate Cake

Spicy Mexican Hot Chocolate Cake

Spicy Mexican Hot Chocolate Cake

Get ready to elevate your dessert game with this Spicy Mexican Hot Chocolate Cake! The perfect blend of warm, rich chocolate combined with a spicy kick will have you craving more with every bite.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 ½ cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp cayenne pepper
  • 1 cup milk
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions:

  • Preheat your oven to 350°F and grease a 9×13 inch baking dish.
  • In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, cinnamon, and cayenne pepper.
  • In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
  • Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool before serving. Enjoy a slice with a dollop of whipped cream or a scoop of vanilla ice cream!

Nutrition Information:

  • Calories: 300 per serving
  • Fat: 15g
  • Carbohydrates: 40g
  • Protein: 5g

Popular questions:

  • Can I use a different type of pepper instead of cayenne?

    • You can substitute cayenne pepper with chipotle powder or chili powder for a different flavor profile.

  • Can I use almond milk instead of regular milk?

    • Yes, you can use almond milk as a dairy-free alternative in this recipe.

  • Can I reduce the sugar in this recipe?

    • You can reduce the sugar slightly if you prefer a less sweet cake, but keep in mind it may alter the texture.

  • How can I store leftovers?

    • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.

  • Can I add nuts or chocolate chips to the cake?

    • You can mix in chopped nuts or chocolate chips for added texture and flavor.

  • Is this cake gluten-free?

    • No, this cake contains all-purpose flour and is not gluten-free. You can try using a gluten-free flour blend as a substitute.

  • Can I use coconut oil instead of vegetable oil?

    • Yes, you can use melted coconut oil as a substitute for vegetable oil in this recipe.

  • How can I adjust the spiciness level of the cake?

    • You can increase or decrease the amount of cayenne pepper based on your preference for spiciness.

  • Can I make this cake ahead of time?

    • You can bake the cake in advance and store it in the refrigerator, then warm it up before serving.

  • Can I make this cake in a different size pan?

    • You can adjust the baking time if using a different size pan to ensure the cake is cooked through.

Helpful tips:

  • Try topping the cake with a sprinkle of cinnamon or cayenne pepper for extra flavor.
  • Serve the cake warm with a scoop of Mexican vanilla ice cream for an indulgent treat.
  • Experiment with different types of chili peppers to customize the spice level to your liking.
  • Add a pinch of salt to enhance the chocolate flavor in the cake.
  • You can dust the top of the cake with powdered sugar for a decorative touch.
  • For a richer cake, use dark cocoa powder instead of unsweetened cocoa.
  • To make the cake more decadent, add a drizzle of melted chocolate or caramel sauce on top.
  • Decorate the cake with fresh berries or whipped cream for a pop of color and freshness.
  • Allow the cake to cool completely before slicing to ensure it holds its shape when serving.
  • Experiment with different extracts like almond or orange for a unique flavor twist.

Expert Secrets:

  • Bake the cake just until a toothpick inserted into the center comes out with a few moist crumbs for a fudgy texture.
  • Use high-quality cocoa powder for a rich chocolate flavor in the cake.
  • Let the cake cool in the pan for 10 minutes before transferring to a wire rack to prevent sticking.
  • To boost the spiciness, add a pinch of ground black pepper along with the cayenne.
  • For a moister cake, replace some of the oil with sour cream or yogurt.
  • Make a Mexican hot chocolate glaze by melting chocolate and stirring in a dash of cayenne and cinnamon.
  • For a dairy-free option, use almond or coconut milk in place of regular milk.
  • Sprinkle a bit of sea salt on top of the cake for a sweet and salty contrast.
  • To level up the presentation, dust the cake with a combination of cocoa powder and powdered sugar.
  • Store any leftovers tightly wrapped in plastic wrap to retain moisture and freshness.

Related Posts