Mexican Chocolate Cake

Cinnamon and cayenne add spice to this Mexican chocolate cake. Making this homemade cake with cinnamon buttercream is easier than you think.

TO MAKE THE CAKE:

• 228 grams of 1 3/4 cups of all-purpose flour
• 350 grams of 1 3/4 cups of granulated sugar
• Unsweetened cocoa powder, 3/4 cup 75 grams
• one tablespoon of baking powder 4 grams
• Baking soda, two tablespoons 10 grams
• Cinnamon, 2 teaspoons 6 grams optional 1/4 teaspoon cayenne (1 gram)
• 8 grams of salt per teaspoon
• Buttermilk, one cup
• 50 ml of vegetable oil
• two huge eggs ambient temperature
• a single vanilla bean
• 1 strong cup of freshly brewed coffee

TO BE FROSTED:

• 1 cup of room temperature salted butter
• Vanilla extract, 1 1/2 tablespoons
• 4 cups of granulated sugar
• heavy cream, 5 to 6 teaspoons
• a teaspoon of cinnamon

FOR TAKING OFF:

a single cup of chocolate chips

Instructions.

MAKING THE CAKE:

Coat a 9x13 baking dish with cooking spray. The oven setting should be 350 degrees Fahrenheit.

Salt, cinnamon, cayenne pepper (optional), flour, sugar, cocoa, baking powder, baking soda and all of the above should be combined in a large bowl to make a cake.

Using a stand mixer, thoroughly incorporate the buttermilk, oil, eggs, and vanilla. Slowly add the dry ingredient combination while mixing on low speed. After making sure everything is mixed, add the coffee. It does not use much flour to make it.

Bake in the preheated pan for 30-35 minutes, or until the cake springs back when touched in the center. In addition, the core should be clean when inserting a toothpick.

In order to cool, put the cake on a cooling rack. When the cake has finished cooling, make the icing.

HOW TO MAKE THE FROSTING:

Just whisk the butter in a stand mixer for 2 minutes on medium speed, or until it is foamy, almost white, and lighter in texture.

Vanilla and cinnamon are added. Add a small amount of the powdered sugar at a time while stirring slowly.

Add the remaining powdered sugar and heavy cream in short bursts after beating the frosting on high for at least two minutes. If the buttercream is still too thick after adding five tablespoons of heavy cream, add one more.

Apply the frosting to the cake when it has cooled. On top, sprinkle some little chocolate chips.

Store in an airtight container at room temperature.