MEXICAN CHOCOLATE CAKE

It’s baking season and I couldn’t be more excited. Life seems to be full of a lot of devastation and stress recently. Baking has always been my therapy – it’s the reason I started blogging – so you can imagine what I’ve been doing a lot of recently! When my sister and her kids were coming over for dinner last week, I took the opportunity to bake my mom’s pumpkin cake. I found so much peace in the process of baking (and the familiar scents). And if we’re being honest, eating the cake helped a lot too! This Mexican Chocolate Cake is one of my other favorites too

MEXICAN CHOCOLATE CAKE

Ingredients
  • ¾ cup unsalted butter softened
  • 1 2/3 cup sugar
  • 2 large eggs
  • 1 ¼ cups warm water
  • 2/3 cup cocoa powder preferably dark
  • 1 teaspoon vanilla extract
  • 1 ¼ teaspoons baking soda
  • ¼ teaspoon baking powder
  • 4 teaspoons ground cinnamon
  • 1 ¼ teaspoons chili powder
  • 1 teaspoon fine sea salt
  • 2 ¼ cups unbleached, all-purpose flour
  • Cocoa powder for dusting

Glaze
  • 2 cups powdered sugar
  • 7 to 8 tablespoons heavy whipping cream
  • ¾ teaspoon ground cinnamon
  • Pinch of fine sea salt

Instructions
  • Preheat the oven to 350 degrees F. Grease the inside of a 12-cup Bundt pan well with butter and coat with flour.
  • Add the softened butter and sugar to the bowl of a stand mixer. Cream for 2 minutes, scraping the sides of the bowl as needed. Mix in the eggs.
  • Stir the cocoa powder into the warm water in a medium bowl. Stir well until all the powder is incorporated. With mixer on low, pour in the cocoa and water. Next add the vanilla.
  • Continue to mix as you add the baking soda, baking powder, cinnamon, chili powder and salt.
  • Gradually add the flour, mixing on low between each addition, just until fully incorporated into a batter. Transfer the batter to the prepared Bundt pan.
  • Bake for 40 to 45 minutes, until a toothpick inserted into the cake comes out clean. Let cool completely, at least 30 minutes.