Mexican Chocolate Cake {With Cake Mix}

Easy, soft and moist Mexican chocolate cake recipe with cake mix. Paired with spiced brown sugar frosting and chocolate ganache. Full of cinnamon, nutmeg, cayenne pepper.

This cake boasts the most delicious notes of warm spices, and cayenne pepper. It has just enough unique flavor to excite your taste buds without feeling overwhelmingly "spicy." These spices intensify the chocolate, and make this dessert sing. If you are looking for more Mexican inspired desserts, try this Fresas Con Crema {Mexican Strawberries And Cream} or these Snowball Cookies {Mexican Wedding Cookies}.

How To Make Mexican Chocolate Cake Recipe With Cake Mix Box?

1. Mix wet ingredients- This includes eggs, butter, milk.
2. Add dry ingredients- This includes chocolate cake mix, cinnamon powder, cayenne pepper, nutmeg powder.
3. Mix- Until combined.
4. Pour batter- In a pan.
5. Bake- Until an inserted toothpick in the center comes out clean.
6. Cool cake- Until room temperature.
7. Decorate cake- With brown sugar frosting, mini chocolate chips, chocolate ganache.

Why Did My Cake Stick To The Pan?

It means the pan was not greased properly. To make sure this doesn't happen, line the bottom of the pan with parchment paper and grease the sides. This works perfectly every time!

Variations For Mexican Hot Chocolate Cake

Pair with other frostings and toppings- Such as Caramel Frosting, Chocolate Ganache Frosting, or American Buttercream Frosting Recipe, Dulce De Leche, sprinkles, cocoa nibs, powdered sugar, crushed cookies, or even mini marshmallows!

Make a round layer cake- Use two 8x3 round cake pans instead of one rectangular one.

Make cupcakes- Spoon batter into a cupcake pan and bake according to the box directions.

Add espresso powder- For a more intense chocolate flavor.

Make it gluten-free- Use a gluten-free cake mix.

Use extracts- Such as vanilla, caramel, or bourbon extracts.

Add more spices to the brown sugar frosting or ganache- Increase the quantity of cinnamon powder. You can also add some nutmeg and cayenne pepper to take it up a notch.

Top with dark chocolate chips- Instead of semi-sweet for a less sweet version.

Tips And Techniques For Spicy Chocolate Cake

Don't over mix batter- Because this will make the cake dense and chewy instead of light and fluffy.

Don't ice a warm cake- Because the frosting will melt right off the top of the cake. Make sure the cake is cooled completely before icing it.

Use prepared snack pack puddings- Use the kind you put into a lunchbox for your kid to eat at school. Do NOT use the boxed kind that you have to prepare first as this will not yield the correct results. It is a common mistake. Snack pack puddings are the necessity!

Use large eggs- Because this makes for the lightest and fluffiest cake. Different sizes of eggs will yield different results.

Butter Vs. Oil- Either can be used, but butter yields better results because it provides a richer and more delicious flavor.

Why is my cake soggy in the center? This means the cake is under-baked or there was too much liquid in the cake. Make sure to measure accurately, and also to bake the cake until a toothpick inserted into the center comes out clean.

Why did my cake collapse? It can happen if you open the oven door halfway during baking. That causes the hot air to release, leading to a dramatic drop in oven temperature, which consequently leads to collapsing.

Why is my cake dry? The cake will become dry if it is over-baked or baked at too high of a temperature. Make sure to only bake the cake until the center is set. It could also be that there is too much flour being added to the batter. Make sure to measure accurately.

How do you know the cake is done? It's done when an an inserted toothpick in the center comes out clean.

Adjust amount of spices- Add more or less according to your personal preference.

Don't over bake the cake- The cake will become dry and crumbly if it is over baked.

Spread the batter evenly- Use the back of a spoon or spatula to do so. This helps the cake to bake in an even layer.

What kind of milk to use? I recommend whole milk for the richest flavor, but 2% milk will work just fine too.

Storage For Cinnamon Chocolate Cake

Refrigerate- In a sealed container in the fridge for up to 3 days.

Freeze- In a freezer safe container for up to 1 month without the frosting. Ice cake prior to serving.

Reheat- Thaw from frozen, and enjoy cold or at room temperature.

More Easy Chocolate Cake Recipes

• Easy Chocolate Oreo Cake Recipe
• Vegan Chocolate Cake Recipe {Eggless Cake}
• German Chocolate Cake {With Cake Mix}
• Chocolate Cake Roll {With Cake Mix}
• Chocolate Raspberry Cake {With Cake Mix}
• Chocolate Pound Cake {With Cake Mix}

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