Recipe | "Spicy Mexican Chocolate Cake" (In Honor of Cinco de Mayo!) by Sue Ready

Cook’s notes: Mexican Chocolate Cake has an intense flavor when spiced with Saigon or Vietnamese Cinnamon. This cinnamon is the richest, sweetest cinnamon around. Its intense flavor is prized for its aroma in baking, curries, candies, savory dishes and hot drinks. 

Saigon cinnamon grows mainly in Vietnam’s Saigon district. Regular cinnamon can be substituted in this recipe but the amount is doubled. Some recipes call for the addition of a dash of cayenne pepper or Mexican Chili powder when making Mexican cakes. 

It all depends on how adventurous your cooking spirit is to use either of these additions. Note: a mixer is not needed for this recipe.

This cake is a perfect ending for a Cinco de Mayo dinner. - Sue Ready

Cake Ingredients:
  • 1 stick each margarine and butter (1cup total) 
  • ½ cup Dutch-process unsweetened cocoa powder or regular unsweetened cocoa powder 
  • ¾ cup water or brewed coffee
  • 2 cups white sugar
  • 2 large eggs
  • ½ cup buttermilk at room temperature
  • 2 TB. vanilla
  • 2 cups flour
  • 1 tsp. baking soda 
  • 1 tsp. Saigon cinnamon or 2 tsp. regular cinnamon
  • ¼ tsp. salt

Glaze Ingredients:
  • 2 TB. butter
  • ½ cup bittersweet or semi- sweet chocolate chips 
  • 3 TB. brewed coffee or water
  • 1 TB. light corn syrup
  • 2 TB. Kahlua
  • 2 cups powdered sugar
  • ½ cup chopped pecans or walnuts 

Cake Directions:

Preheat oven to 350 degrees. Spray a 9 inch round cake pan or a 9 x 9 glass pan with cooking spray.
Melt butter and margarine in a saucepan over low heat and whisk in cocoa. Add water or coffee and whisk until smooth. Whisk in sugar, eggs, buttermilk and vanilla one addition at a time.
Sift together flour, baking soda, cinnamon and salt, then sift again and add to cocoa mixture. Whisk just until combined-there may be lumps.
Pour batter in pan and bake for 28 minutes or until a wooden pick or skewer comes out clean from center of cake. Cool cake on a wire rack. If using a round cake pan invert onto a plate after 20 minutes. Glaze cooled cake. If using a 9 x 9 pan glaze cake in pan.

Glaze Directions:

Melt butter, Whisk in chips, coffee or water and corn syrup in a saucepan on low. Stir until smooth. Cook 2 minutes.
Remove from heat and whisk in Kahlua and powdered sugar. Blend until smooth. Pour glaze over cooled cake and sprinkle with nuts.


Anonymous said…
My old faithful Texas Sheet Cake recipe calls for cinnamon. I guess you could call that a Tex-Mex Chocolate Cake.

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