Mexican Chocolate Cake with Cinnamon Frosting

This Mexican chocolate cake is the richest, most moist chocolate cake you've ever had, but with a spicy twist! A little kick from cinnamon and a hint of cayenne pepper, then topped with a to-die-for cinnamon buttercream frosting.

Servings: 18

For the Cake
  • 1 cup (2 sticks) unsalted butter
  • 1 cup unsweetened cocoa powder
  • 1-2 Tablespoons instant espresso powder
  • 2 cups water
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon cayenne pepper
  • 1 cup semi-sweet chocolate chips
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Frosting
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 2-3 Tablespoons milk
  • 1 Tablespoon cinnamon

  1. Preheat oven to 325 degrees F. Lightly coat a 9x13-inch baking pan with cooking spray; set aside.
  2. In a large saucepan, melt butter over medium heat. Whisk in the cocoa and espresso powder, followed by the water and sugar, whisking each addition until smooth. Remove pan from heat and set aside to cool for about 5 minutes.
  3. In a medium bowl, combine flour, cinnamon, baking soda, salt, pepper, and chocolate chips; mix briefly and set aside.

For full instructions kindly visit nourish-and-fete.com.

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