Mexican Chocolate Cake
Flavored with warm cinnamon, sweet Kahlua liqueur, and spicy cayenne pepper, this rich Mexican Chocolate Cake is a fiesta for your taste buds. Cut into a slice, and a cascade of chocolate candies fall out onto each plate, creating a fun and festive piñata-like effect!
Why this recipe works
This recipe hails from my third cookbook, Beautiful Bundts, which features over 100 recipes (both sweet and savory), that can be baked in a Bundt pan. Traditional Mexican chocolate is made from cocoa beans that are roasted and ground with cinnamon, spices, and chili peppers, giving it a distinct sweet and spicy flavor. Mexican chocolate is usually sold in round tablets or bars which are melted and used in cooking and baking. Because it is not readily available in most baking aisles, I've mimicked the flavor by adding a generous amount of ground cinnamon, Kahlua, and cayenne to my batter as well as the ganache.
The surprise M&M filling adds a colorful, fun, and celebratory aspect to the cake, but you can also omit the filling altogether and serve the cake whole.
Ingredients
- Non-stick baking spray: This is the best method I've found for baking Bundts that don't stick to the pan (and I've baked hundreds of Bundts!) Pam for Baking and Baker's Joy are my two favorite brands. Spray the pan evenly, including all of the crevices before adding your batter.
- All-purpose flour: Substitute a gluten-free flour blend for a gluten free version of this recipe.
- Cocoa powder: If your cocoa powder appears to have lumps, sift it prior to adding to your flour mixture. This will prevent bitter clusters of cocoa in the baked Bundt.
- Baking soda
- Kosher salt
- Ground cinnamon: 1 tablespoon may seem like a lot, but it is the correct amount to achieve authentic Mexican Chocolate Cake flavor!
- Cayenne pepper: Use anywhere between ¼ and ½ teaspoon. I opt for the ½ teaspoon amount, as I like more of a spicy kick.
- Granulated sugar
- Vegetable oil: Canola oil, safflower oil or melted coconut oil may be substituted.
- Eggs: Room temperature. You can quickly bring eggs to room temperature by submerging them in warm water for 5 to 10 minutes.
- Kahlua: Other brands of similar coffee liqueur may be substituted. You can also omit this ingredient if you prefer to keep liqueur out of your recipe.
- Pure vanilla extract: Try to avoid using imitation vanilla, as pure vanilla yields a more authentic vanilla flavor.
- Buttermilk: If you don't have buttermilk, simply mix 1-½ cups milk with 1 tablespoon lemon juice or vinegar and let it sit on the counter for 15 minutes, until thickened. Then add to the recipe per my instructions.
- Mini M&Ms: Substitute any small candy (chocolate or otherwise) for the filling. You may also omit the filling altogether and simply serve the glazed cake whole!
- Chocolate: Semisweet or bittersweet chips or chunks may be used.
- Cream
- Unsalted butter
Step by step photos and instructions
Mix the batter
- Preheat the oven to 350F. Spray a 12-cup Bundt pan with nonstick baking spray (such as Pam for Baking or Baker's Joy.)
- In a medium bowl, whisk 2-½ cups flour, 1 cup cocoa, 1 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon cinnamon and ¼ to ½ teaspoon cayenne (depending on desired level of heat.)
- In the bowl of an electric mixer, beat 2-¼ cup sugar and ¾ cup oil on medium speed until blended. Beat in the 3 eggs, one at a time. Beat in 1 tablespoon Kahlua (if using) and 2 teaspoon vanilla.
- With the mixer on medium low speed, alternately beat in the flour mixture and 1-½ cups buttermilk in two additions each, beating until incorporated. Transfer the batter to the prepared pan and smooth the top.
Bake and fill the cake
5. Bake in the preheated oven for 50-60 minutes, or until puffed and a tester inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely. (At this point, the cooled cake can be wrapped tightly in plastic wrap and stored overnight at room temperature or in the refrigerator before filling.)
6. Prepare the cake for filling: Return the cooled cake to the clean, dried Bundt pan. Using a paring knife, cut a circle around the cake, straight down, about 1 inch from the outer edge and reaching down about ⅔ deep into the pan.
7. Cut a second circle parallel to the first, about 1 inch from the inner edge of the cake, also reaching about ⅔ down, forming a ring inside the cake.
8. Cut lines across the inner ring until you have 8-10 equal sections. Working one section at a time, cut and lift out the inner ring of the cake, keeping the top sections intact. You will return these pieces to the pan to cover up the filling.
9. Dig out any excess cake, creating a "moat" that extends evenly around the inside of the cake, about ⅔ deep.
10. Pour the M&M candies into the moat, filling it to about ½ inch from the top. Trim the cut-out cake sections so that they fit snugly back together on top of the candies. Press the sections to adhere and completely cover up the candies. Carefully invert the cake onto a serving plate.
Glaze the cake
11. Prepare Mexican Chocolate Ganache: In a small saucepan, stir together chocolate, cream and butter over medium-low heat until melted and smooth. Remove from the heat and still in cinnamon and Kahlua to taste. Pour the ganache over the cake, letting it drip down the sides. Let the ganache set for at least 20 minutes before serving.
Video tutorial: Mexican Chocolate Cake in action!
Frequently asked questions
One of the biggest concerns that people have when baking a Bundt is: Will it stick or will it glide out of the pan without a crumb attached? The best method that I've found for removing Bundts from their pans is to use a non-stick BAKING spray, such as Baker's Joy or Pam for Baking. Apply a generous coat to the pan, making sure that you get into all of the crevices or use a pastry brush to ensure an even coat. Non-stick baking sprays contain flour in them, mimicking the classic "grease and flour" method of coating a cake pan.
Traditional Mexican chocolate has a distinct sweet and spicy flavor, distinguishing it from chocolates found in your local baking aisle. It is made from cocoa beans that are roasted and ground with cinnamon, spices, and chili peppers. Mexican chocolate is usually sold in round tablets or bars which are melted and used in cooking and baking. It is a popular ingredient in Mexican recipes such as mole sauce or Mexican hot chocolate.
Kahlua is a rich, sweet coffee liqueur with a slightly bitter aftertaste. While it features hints of caramel, vanilla and chocolate, the coffee flavor is most dominant. Kahlua is most often used as a mixer in cocktails, but it is also commonly found as a flavoring in desserts and baked goods.
Yes. You can bake a Bundt up to 3 days in advance and store it, tightly wrapped and chilled in the refrigerator. Glaze or ice the Bundt before serving. I actually recommend baking a Bundt cake at least one day in advance and storing, tightly wrapped, at room temperature or in the refrigerator. The crumb is a bit tighter after having some time to rest, making the cake easier to slice and serve. A baked Bundt can be frozen, tightly wrapped, for up to two weeks. Thaw overnight at room temperature and then glaze or ice as directed before serving.
Want to try making some more of my Beautiful Bundts? Check out these recipes!
Mexican Chocolate Cake
Equipment
Ingredients
Bundt Cake
- 2½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon cayenne pepper (use up to ½ teaspoon if you like extra heat!)
- 2¼ cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs (room temperature)
- 1 tablespoon Kahlua (optional)
- 2 teaspoon vanilla extract
- 1½ cups buttermilk
- 1¾ cups mini M&M candies (about 11 oz.)
Mexican Chocolate Ganache
- 6 oz chocolate chips (semisweet or bittersweet)
- ⅓ cup heavy cream
- 1 tablespoon unsalted butter
- ½ teaspoon ground cinnamon
- 2 tablespoon Kahlua (Optional: a third tablespoon for more Kahlua flavor.)
Instructions
Cake
- Preheat the oven to 350F. Spray a 12-cup Bundt pan with nonstick baking spray (such as Pam for Baking or Baker's Joy.)
- In a medium bowl, whisk flour, cocoa, baking soda, salt, cinnamon and cayenne.
- In the bowl of an electric mixer, beat sugar and oil on medium speed until blended. Beat in the eggs, one at a time. Beat in the Kahlua (if using) and vanilla.
- With the mixer on medium low speed, alternately beat in the flour mixture and buttermilk in two additions each, beating until incorporated. Transfer the batter to the prepared pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until puffed and a tester inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely. (At this point, the cooled cake can be wrapped tightly in plastic wrap and stored overnight at room temperature or in the refrigerator before filling.)
- Prepare the cake for filling: Return the cooled cake to the clean, dried Bundt pan. Using a paring knife, cut a circle around the cake, straight down, about 1 inch from the outer edge and reaching down about ⅔deep into the pan.
- Cut a second circle parallel to the first, about 1 inch from the inner edge of the cake, also reaching about ⅔ down, forming a ring inside the cake.
- Cut lines across the inner ring until you have 8-10 equal sections. Working one section at a time, cut and lift out the inner ring of the cake, keeping the top sections intact. You will return these pieces to the pan to cover up the filling.
- Dig out any excess cake, creating a "moat" that extends evenly around the inside of the cake, about ⅔ deep. Pour the M&M candies into the moat, filling it to about ½ inch from the top. Trim the cut-out cake sections so that they fit snugly back together on top of the candies, pressing to adhere and completely covering up the candies. Carefully invert the cake onto a serving plate.
Mexican Chocolate Ganache
- In a small saucepan, stir together chocolate, cream and butter over medium-low heat until melted and smooth. Remove from the heat and still in cinnamon and Kahlua to taste.
- Pour the ganache over the cake, letting it drip down the sides. Let the ganache set for at least 20 minutes before serving.
