Mexican Chocolate Cake
A rich, single-layer chocolate cake infused with cinnamon and a hint of cayenne for authentic Mexican chocolate flavor. Baked in one pan and ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 8
- Calories
- 268
- Protein
- 4g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup sugar
- 2 large eggs
- ¾ cup milk
- 1.5 teaspoons ground cinnamon
- ¼ teaspoon cayenne pepper
Instructions
- 1
Set the oven to 350°F and wait for the indicator light or beep to signal it has finished heating, about 10 minutes.
- 2
Grease the inside of a 9-inch round cake pan with butter or cooking spray, coating the bottom and all sides evenly.
- 3
Pour 1.5 cups flour, 0.5 cup cocoa powder, 1 cup sugar, 1.5 teaspoons cinnamon, and 0.25 teaspoon cayenne into a large mixing bowl.
- 4
Whisk the dry ingredients together with a wire whisk or fork until no cocoa lumps remain and the color is uniform, about 1 minute.
- 5
Crack both eggs into a separate small bowl and whisk them together with a fork until the yolks and whites are fully combined.
- 6
Pour the whisked eggs and 0.75 cup milk into the dry ingredients in the large bowl.
- 7
Stir with a wooden spoon or spatula until just combined—stop as soon as no dry flour streaks remain, about 20 seconds.
- 8
Pour the batter into the prepared cake pan, spreading it evenly with a spatula so the surface is level.
- 9
Slide the cake pan into the preheated oven on the middle rack and set a timer for 20 minutes.
- 10
Insert a toothpick into the center of the cake; when it comes out with just a few moist crumbs (not wet batter), the cake is done.
- 11
Remove the pan from the oven using oven mitts and place it on a heat-safe surface or cooling rack for at least 5 minutes.
Tools you’ll need
- 9-inch round cake pan
- large mixing bowl
- wire whisk or fork
- small bowl
- wooden spoon or spatula
- toothpick
- oven mitts
- cooling rack or heat-safe surface
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