One Bowl Mexican Chocolate Cake

Mexican cake cooling

I have a friend who has been telling me to make a Mexican chocolate cake forever. People don’t take their friends’ advice often enough, wouldn’t you agree? I sat on this one for quite a while, mainly because I already have a recipe for a cinnamon-infused chocolate mud cake in my recipe box. But let’s get real here—it’s not really the same. Mud cakes are wonderfully dense like brownies, while this one is light, fluffy, and remarkably similar in texture to Add a Pinch’s Best Chocolate Cake Ever. Furthermore, this cake omits the mocha flavor and substitutes it for the delightfully piquant cayenne pepper, adding  the slightest touch of heat. Or as I like to call it, a YEE-HAW

And that is the most Texan thing you will ever hear me say.

The full recipe will be posted after the jump. Until then, let’s do this!

The first step is to add all of your dry ingredients to a large mixing bowl (sugar counts as a dry ingredient in this recipe). The cinnamon is there at 4 o’clock and the cayenne peeks out at about 8. 

Mexican chocolate cake dry ingredients

Now whisk them all together so that that it’s all well combined and no lumps remain (use a sieve if you have to).

Mexican cake whisked dry ingredients

Add all of your wet ingredients except for the boiling water.

Mexican cake wet ingredients

Then whisk them all in until your left with a nice, thick batter. Scrape down the sides and bottom of the bowl if you must.

Mexican cake thick batter

Now the important part: Add your boiling water about 1/4 to 1/3 of a cup at the time, making sure to mix it in well between each pouring. And be careful because that hot water just loves to splash up all over your perfectly clean shirt. Totally not speaking from experience here. Once all the water is in, whisk it vigorously for about a minute until you see a bunch of bubbles like this:

Mexican cake boiling water

Now transfer it to your pans ASAP and bake!

Mexican cake batter in baking pan

This recipe makes two 8- or 9-inch cakes, or three 6-inch cakes. As you can see, they stack pretty well! I can actually smell this cake right now. That’s dulche de leche oozing out of the sides. Should I be upset about that? I’m not. 

Mexican chocolate cake stacked layers

So there you have it! A soft, fluffy, and decidedly adult take on your classic chocolate cake recipe. I hope you’ll let me know how it turns out. 🙂

Until next time <3

One Bowl Mexican Chocolate Cake
Yields 3
A super simple chocolate cake with a spicy Mexican kick!
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 1-3/4 c (215 g) all-purpose flour
  2. 3/4 c (90 g) cocoa powder
  3. 2 c (400 g) sugar
  4. 1 1/2 tsp baking powder
  5. 1 1/2 tsp baking soda
  6. 1 tsp salt
  7. 1 tsp cinnamon
  8. 1/2 tsp ground cayenne pepper
  9. 2 eggs
  10. 1 c (8 oz) milk
  11. 1/2 c (120 g) vegetable oil
  12. 2 tsp vanilla extract
  13. 1 c (8 oz) boiling water
  1. Preheat your oven to 350 degrees.
  2. In a large mixing bowl, whisk together your flour, cocoa powder, sugar, baking powder, baking soda, salt, cinnamon, and cayenne pepper.
  3. Add the eggs, milk, vegetable oil, and vanilla then whisk to combine.
  4. Add the boiling water a bit at a time until all incorporated. Batter will be very liquid.
  5. Vigorously whisk the mixture for approximately one minute to incorporate some air into it. Stop when you notice air bubbles rising to the top.
  6. Immediately transfer the batter into your greased and parchment-lined baking tins and bake for approximately 25-30 minutes (or until a toothpick inserted in the center comes out clean).
  1. Everyone's oven is different. It's recommended to begin keep an eye on baking progress starting about fifteen minutes into baking time.
Mexican chocolate cake pinterest graphic

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