Easy Mexican Chocolate Cake – Not the regular Chocolate Cake

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Have you ever tried Mexican Chocolate Cake? This is different from regular chocolate cakes. Do try and will tell the same.

Mexican Chocolate Cake

This is the first time I’m participating in the A-Z Challenge started by one of our FB groups. It’s so exciting to take part in this challenge as we have to cook each month with the ingredients starting with that particular Alphabet. Isn’t it interesting? So as this is our first-month starting, the Alphabet chosen is ‘A’. We are supposed to cook the dish with the main ingredient starting with A.

You must be thinking, if I have to make something with ingredient A, where does this Mexican Chocolate Cake fits. One of the main ingredients of this cake is ‘Almond‘. That’s how it fits the bill. Another ingredient you will be surprised to see in this cake is Cayenne Pepper powder. Yes, you read it right.

I got this recipe from the book ‘ One Cake One hundred Desserts‘. I earlier tried Tutti Frutti Cake from this book which is a hit among our family and friends. The same was with this cake too. Kids loved it to the core. Hope you too will like it.

How to make Mexican Chocolate Chili Cake

The ingredients of this cake are basic but the difference is in the preparation of the batter. The original recipe used Cayenne Pepper powder but I used Red Chili powder. The important thing in making this cake is beating the eggs and sugar until it becomes pale and doubles the quantity. That gives the body of this cake.

Method

Once the eggs and sugar are beaten, then everything should be done quickly as we don’t want to lose the airy of eggs. We are not going to add Cocoa powder to the batter as we do normally in other Chocolate cakes but instead, we are going to melt the semisweet chocolate and add that to the milk and butter mixture ( I told you it’s different from other Chocolate Cake). So you would be thinking where did Almond come here? We are roasting the almonds with Cinnamon Powder and Red Chili powder. Then grounding it in the food processor and add it to the flour and baking powder mixture.

Then mix the flour mixture with the egg and sugar mixture, later adding the milk, butter, and chocolate mixture. The original recipe is baked in a 9″ cake pan but I did it in a 10″ pan. The resulting cake is so addictive. I bet you will say the same when you give it a try.

Other cake recipes in this space are

Crazy Cake

Grape Cake

Whole Wheat Mango Cake

Ice Cream Cake

Whole Wheat Ragi Chocolate Cake

Mexican chocolate cake recipe

INGREDIENTS

All-Purpose Flour – 3/4 Cups

Almonds – 3/4 Cups ( Sliced)

Semisweet Chocolate chips – 1 Cup

Ground Cinnamon – 1 1/2 Tsp

Red Chili Powder – 1/8 Tsp

Baking Powder – 1 Tsp

Milk – 1/4 Cup

Unsalted Butter – 2 Tbsp

Vanilla Essence – 1 1/2 Tsp

Eggs – 3 large

Egg Yolks – 3 large

Sugar – 3/4 Cups

METHOD

• Preheat the oven to 350 Deg F. Grease the cake pan and keep it aside.
• Combine Cinnamon, Red Chili Powder, and Sliced Almonds in a skillet and toast over medium-high heat for about 5 to 7 minutes till the almonds start browning and the spices give a nice aroma. Transfer to a plate and let it cool.
• When the almond is cooled down, transfer to a food processor and grind it to a fine powder. Add flour and baking powder and pulse it till all combined.
• Beat eggs, egg yolks, and sugar with the stand mixer or beater till it doubles the volume and turns pale. Keep whipping it till it becomes thickened. It takes about 5 to 6 minutes.
• Slowly add the flour and almond mixture and beat at a slow speed till all the flour is incorporated fully. The batter will be thick and fall like a ribbon when taken in a whisk.
• Heat milk and butter till the butter is melted. When butter is melted switch off. Add Vanilla essence.
• Meanwhile, melt the chocolate chips in the microwave or double boiler.
• Add the melted choco chips to the milk and butter mixture immediately and mix it till fully incorporated.
• Now add half of the cake batter to this chocolate mixture and mix gently till completely combined.
• Add the other half of the batter to this and mix gently.
• Pour the batter into the prepared cake pan and bake in a preheated oven for 28 – 30 minutes or till the inserted toothpick comes out clean.
• Once cooled down invert the cake pan and remove the cake.
• Cut and serve with a glass of milk.
• The cake is best when it has such. But you can cover it with Chocolate ganache.

NOTES

1. The original recipe used Cayenne Pepper but I used red chili pepper powder.
2. Each oven is different. So the baking time may differ depending on the oven.
3. While roasting keep an eye for not burning the spices. Keep stirring.

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