Mexican chocolate cake recipe

Mexican Chocolate Cake Recipe

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A traditional and authentic Mexican chocolate cake recipe with a dash of cinnamon plus chili powder and simple to follow instructions.



  • 2 sticks unsalted butter
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup coffee
  • 1/4 teaspoon almond extract
  • 2 large eggs
  • 2 cups granulated sugar
  • 1/2 cup Greek yogurt
  • 2 tablespoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon salt


  1. Preheat oven to 350. Prepare bundt pan with baking spray and flour.
  2. In a large pot over low heat, melt butter. Whisk in cocoa powder, coffee and almond extract.
  3. Remove pot from the heat. Add eggs, sugar, Greek yogurt, and vanilla.
  4. In a large mixing bowl whisk together flour, baking soda, cinnamon, chipotle, and salt.
  5. Sift dry ingredients into the batter and stir until just combined. Batter may be lumpy.
  6. Pour into prepared bundt pan and bake, 45-55 minutes, until a cake tester comes out with crumbs.
  7. Cool cake in the pan, 20 minutes.
  8. Turn over onto a large plate and top with syrup, if you like. Whipped coffee cream would be good, too.