Delicious Mexican Chocolate Cake Recipe with a Hint of Cinnamon
If you’re a chocolate lover with a penchant for unique flavors, you’re in for a treat. Our Mexican Chocolate Cake recipe is a delightful twist on the classic chocolate cake, featuring a subtle hint of cinnamon that elevates its taste to new heights. This moist and flavorful cake is perfect for any gathering, whether it’s a casual family dinner or a festive celebration.
The Best Mexican Chocolate Cake Recipes
Notes on Ingredients
Selecting the right ingredients is crucial for this recipe. You’ll need all-purpose flour for the base, unsweetened cocoa powder for that rich chocolate flavor, and white sugar for sweetness. The addition of ground cinnamon adds a warm, spicy note that makes this cake truly special. Softened margarine and vegetable oil ensure a moist texture, while sour milk provides a slight tang that balances the sweetness. Finally, eggs and vanilla extract tie everything together, creating a harmonious blend of flavors.
How to Make Mexican Chocolate Cake
- Preheat and Prepare: Start by preheating your oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a large bowl, combine 2 cups of all-purpose flour, ¼ cup of unsweetened cocoa powder, 2 cups of white sugar, 1 teaspoon of baking soda, and 1 teaspoon of ground cinnamon. Stir well to ensure even distribution.
- Add Wet Ingredients: Add ½ cup of softened margarine, ½ cup of vegetable oil, 1 cup of water, ½ cup of sour milk, 2 eggs, and 1 teaspoon of vanilla extract to the dry mixture. Mix until smooth.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan before serving. Enjoy the rich, moist texture and the unique hint of cinnamon.
How to Serve Mexican Chocolate Cake
This Mexican Chocolate Cake can be served warm or at room temperature. It’s perfect on its own, but you can also enhance it with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, sprinkle a little cinnamon or cocoa powder on top before serving.
How to Store Mexican Chocolate Cake
To keep your Mexican Chocolate Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to bring it to room temperature before serving to enjoy its full flavor and moist texture.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 125.35 kcal | 6% |
| Total Fat | 6.09 g | 9% |
| Carbs | 16.99 g | 7% |
| Sugars | 11.24 g | 12% |
| Protein | 1.29 g | 3% |
| Sodium | 50.5 mg | 3% |
| Fiber | 0.4 g | 1% |
| Saturated Fat | 1.12 g | 6% |
| Trans Fat | 0.46 g | – |
| Monounsaturated Fat | 2.65 g | – |
| Polyunsaturated Fat | 2.11 g | – |
| Cholesterol | 9.51 mg | 3% |
| Calcium | 7.79 mg | 1% |
| Magnesium | 5.18 mg | 1% |
| Potassium | 31.62 mg | 1% |
| Iron | 0.48 mg | 3% |
| Zinc | 0.14 mg | 1% |
| Phosphorus | 19.88 mg | 3% |
| Vitamin A | 38.04 mcg | 5% |
| Vitamin C | 0.02 mg | 0% |
| Thiamin B1 | 0.06 mg | 5% |
| Riboflavin B2 | 0.06 mg | 4% |
| Niacin B3 | 0.43 mg | 3% |
| Vitamin B6 | 0.01 mg | 1% |
| Folic Acid B9 | 21.74 mcg | 11% |
| Vitamin B12 | 0.03 mcg | 1% |
| Vitamin D | 0.05 mcg | 1% |
| Vitamin E | 0.68 mg | 6% |
| Vitamin K | 6.61 mcg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Mexican Chocolate Cake
Can I use regular milk instead of sour milk?
Yes, you can use regular milk. To make sour milk, simply add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for a few minutes.
Can I substitute butter for margarine?
Absolutely. Butter can be used in place of margarine for a richer flavor.
Can I add other spices to this cake?
While cinnamon is the traditional spice, you can experiment with adding a pinch of nutmeg or cloves for a different twist.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If there are still wet batter marks, bake it for a few more minutes and test again.
The Best Mexican Chocolate Cake Recipes
Ingredients
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup margarine softened
- ½ cup vegetable oil
- 1 cup water
- ½ cup sour milk
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan.
- In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
This recipe is sure to be a hit, whether you’re sharing it at a party or enjoying it as a special treat at home. Happy baking!
