Chocolatey Mexican Mole Cake with Cinnamon and Vanilla
A Decadent Spiced Chocolate Cake
This rich and moist Mexican chocolate cake is infused with the warm flavors of cinnamon and vanilla, finished with a luxurious mole-inspired frosting.
- 1 h 45 min
- 10
- Intermediate
Ingredients
For the Cake
For the Chocolate Spice Mix
For the Mole Frosting
For the Decorative Garnish
Preparation
Preparing the Cake Batter
Preheat & Prep Pans
Preheat oven to 350°F (175°C) and grease two 8-inch round baking pans.
Combine Dry Ingredients
Sift together flour, baking powder, baking soda, and salt in a bowl.
Cream Butter & Sugar
Cream butter and sugar in a mixer until light and fluffy. Add eggs one at a time, then vanilla.
Incorporate Dry & Wet Ingredients
Gradually add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Creating the Chocolate Spice Mix
Sift Spice Ingredients
Sift together cocoa powder, cinnamon, chili, and nutmeg.
Ensure all ingredients are at room temperature to prevent batter curdling.
Fold into Batter
Fold the spice mix into the cake batter until well combined.
Divide Batter
Divide the batter between the prepared pans and smooth the tops.
For a perfectly even cake layer, use a scale to divide the batter equally.
Cooking Process
Bake the Cakes
Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean.
Prepare the Frosting
Heat cream until just simmering. Pour over chopped chocolate, let sit for 5 minutes, then mix with cinnamon, vanilla, and cayenne until smooth.
Frost the Cake
Allow cakes to cool completely, then spread frosting over one layer, place the second layer on top, and cover cake with remaining frosting.
Plating & Serving
Chocolatey Mexican Mole Cake with Cinnamon and Vanilla
Chocolatey Mexican Mole Cake with Cinnamon and Vanilla
Serving
Place the decorated cake on a pedestal stand and slice with a sharp knife. Best served at room temperature to enjoy the complex flavors fully.