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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.

Wanna know what’s better than chocolate cake? Chocolate cake with incredible depth of flavor! This cake boats the most delicious notes of warm spices, and cayenne pepper. It has just enough to excite your taste buds without feeling overwhelmingly “spicy.” These spices intensify the chocolate, and make this cake 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– In a bowl, add eggs, butter, milk and mix.
  2. Add dry ingredients– Add chocolate cake mix, cinnamon powder, cayenne pepper, nutmeg powder and mix.
  3. Pour batter– In a pan, and spread it out.
  4. Bake– Until an inserted toothpick in the center comes out clean.
  5. Cool cake– Remove from oven and cool completely.
  6. Frost cake– Spread brown sugar frosting on top of the cake. Add sprinkle mini chocolate chips, and drizzle chocolate ganache.
  7. Cut slices– Enjoy!

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 8×3 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, this will not yield the correct results, and it is a common mistake. Snack pack puddings are the necessity!

Use large eggs– Because this makes for the lightest and fluffiest cake.

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? Bake at 350 degrees F for 30-35 minutes or until 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.

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!

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.

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

More Easy Chocolate Cake Recipes

Easy Mexican Chocolate Cake With Brown Sugar Frosting and Ganache on White Plate
Easy Mexican Chocolate Cake With Brown Sugar Frosting and Ganache on White Plate
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Mexican Chocolate Cake With Cake Mix

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
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.
Yield: 12 Slices

Ingredients

  • 4 Eggs, Large
  • 1/2 cup Butter, Unsalted, Melted but not very hot
  • 1 cup Whole milk, Can use 2% instead
  • 1 box Chocolate cake mix, Get the box without pudding
  • 2 tsp Cinnamon powder
  • 1/4-1/2 tsp Cayenne pepper
  • 1/4 tsp Nutmeg powder
  • 1 container Chocolate snack pack pudding cup, Already cooked, 3.25 oz cup
  • 2 cups Brown sugar frosting, Can increase quantity of cinnamon powder. Can also add some nutmeg and cayenne pepper to take it up a notch.
  • 1/4 cup Mini chocolate chips, Semisweet
  • 1/4 cup Chocolate ganache , Can add some cinnamon powder and cayenne pepper to this too.

Instructions 

  • In a large mixing bowl, add eggs, butter, milk and mix until smooth.
  • Add chocolate cake mix, cinnamon powder, cayenne pepper, nutmeg powder and mix until just combined.
  • Pour batter in a greased pan (Dimensions: 9×13).
  • Spread it out evenly, using the back of a spoon or spatula.
  • Bake at 350 degrees F for 30-35 minutes or until an inserted toothpick in the center comes out clean.
  • Remove from oven and allow cake to cool completely.
  • Spread brown sugar frosting on top of the cake.
  • Sprinkle mini chocolate chips.
  • Drizzle chocolate ganache.
  • Cut slices and enjoy.

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 293kcal, Carbohydrates: 34g, Protein: 5g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 401mg, Potassium: 185mg, Fiber: 1g, Sugar: 20g, Vitamin A: 376IU, Vitamin C: 1mg, Calcium: 96mg, Iron: 2mg
Course: Dessert
Cuisine: Mexican
Calories: 293
Author: Abeer Rizvi
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