Chocolatey Mexican Mole Cake with Cinnamon and Vanilla
This rich and moist Mexican chocolate cake is infused with the warm flavors of cinnamon and vanilla, finished with a luxurious mole-inspired frosting.
Preparation
Get these tasks done before you start cooking.
Preparing the Cake Batter
- 1
Preheat & Prep Pans
Preheat oven to 350°F (175°C) and grease two 8-inch round baking pans.
- 2
Combine Dry Ingredients
Sift together flour, baking powder, baking soda, and salt in a bowl.
- 3
Cream Butter & Sugar
Cream butter and sugar in a mixer until light and fluffy. Add eggs one at a time, then vanilla.
- 4
Incorporate Dry & Wet Ingredients
Gradually add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Creating the Chocolate Spice Mix
- 1
Sift Spice Ingredients
Sift together cocoa powder, cinnamon, chili, and nutmeg.
Tip: Ensure all ingredients are at room temperature to prevent batter curdling.
- 2
Fold into Batter
Fold the spice mix into the cake batter until well combined.
- 3
Divide Batter
Divide the batter between the prepared pans and smooth the tops.
Tip: For a perfectly even cake layer, use a scale to divide the batter equally.
How to Make Chocolatey Mexican Mole Cake with Cinnamon and Vanilla
Total time: 2 h 20 min · Yields 10 servings
- 1
Bake the Cakes
Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean.
- 2
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.
- 3
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.
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