Mexican Chocolate Cake with Spiced Cream


Indulge in the rich and exotic flavors of our Mexican Chocolate Cake with Spiced Cream. This decadent cake combines the deep, robust taste of Mexican chocolate with a hint of spice, complemented by a lusciously spiced cream. It's a perfect dessert for those who love a twist on classic chocolate cake.

Mexican Chocolate Cake with Spiced Cream

Preparation and Cooking Times

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes

Servings and Serving Size

  • Serves: 8-10
  • Serving Size: 1 slice


For the Cake

  • All-purpose flour: 250 grams (8.8 ounces)
  • Mexican chocolate, grated: 150 grams (5.3 ounces)
  • Unsalted butter: 200 grams (7 ounces)
  • Sugar: 200 grams (7 ounces)
  • Eggs: 4
  • Baking powder: 5 grams (0.18 ounces)
  • Ground cinnamon: 2 grams (0.07 ounces)
  • Salt: a pinch

For the Spiced Cream

  • Heavy cream: 240 ml (8 ounces)
  • Powdered sugar: 30 grams (1 ounce)
  • Vanilla extract: 5 ml (0.17 ounce)
  • Ground cinnamon: 1 gram (0.03 ounces)

Detailed Method of Preparation

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
  2. Melt the Mexican chocolate and butter together, stirring until smooth. Let it cool.
  3. Beat the eggs and sugar until light and fluffy.
  4. Gently fold in the melted chocolate mixture.
  5. Sift together flour, baking powder, cinnamon, and salt. Gradually add to the chocolate mixture.
  6. Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. For the spiced cream, whip the heavy cream with powdered sugar, vanilla extract, and cinnamon until soft peaks form.
  8. Once the cake is cool, top it with the spiced cream.

Tips for Culinary Success

  • For an extra kick, add a pinch of chili powder to the cake batter.
  • Ensure the cake is completely cool before topping with the spiced cream.
  • Serve with a dusting of cocoa powder or chocolate shavings for an elegant touch.

Frequently Asked Questions (FAQs)

  • Can I use regular chocolate instead of Mexican chocolate? Yes, but Mexican chocolate adds a unique flavor due to its cinnamon and sugar content.
  • How long can I store this cake? The cake can be stored in the refrigerator for up to 3 days.
  • Can the spiced cream be made ahead of time? Yes, it can be refrigerated for a few hours, just whisk it lightly before using.