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Easy Mexican Chocolate Cake With Brown Sugar Frosting and Ganache on White Plate
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4.67 from 3 ratings

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Mexican
Servings: 12 Slices
Calories: 293kcal
Author: Abeer Rizvi

Ingredients

  • 4 Eggs Large
  • ½ cup Butter Unsalted, Melted but not very hot
  • 1 cup Whole milk Can use 2% instead
  • 1 container Chocolate snack pack pudding cup Already cooked, 3.25 oz cup
  • 1 box Chocolate cake mix Get the box without pudding
  • 2 teaspoon Cinnamon powder
  • ¼-1/2 teaspoon Cayenne pepper Adjust according to your preference
  • ¼ teaspoon Nutmeg powder
  • 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.
  • ¼ cup Mini chocolate chips Semisweet
  • ¼ cup Chocolate ganache Can add some cinnamon powder and cayenne pepper to this too.

Instructions

  • In a large mixing bowl, add eggs, butter, milk, chocolate pudding 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

  • The quantities of spices can be adjusted according to your preference.
  • You need to use the pre-made snack pack chocolate pudding cups and not the dry pudding mix powder. 
  • Pair with other frostings. I think Biscoff Frosting (Cookie Butter Buttercream) can be another good option. 
  • Make sure your pan is greased well so that the cake doesn't stick to the pan. 
  • Use unsalted butter to ensure the cake doesn't become too salty. 
  • Read additional tips and variations 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