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Mexican Chocolate Cake

Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 15

Ingredients
  

  • Cake:
  • 2 cups all-purpose flour plus extra for flouring pan
  • 2 cups granulated sugar
  • 1 ½ tsp ground cinnamon
  • ½ tsp salt
  • 1 cup water
  • ½ cup vegetable oil
  • 1 stick unsalted butter cut into ½” pieces
  • ¼ cup unsweetened baking cocoa
  • 2 eggs room temperature
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ TBSP butter for greasing pan
  • Icing:
  • 1 stick unsalted butter cut into ½” pieces
  • 1/3 cup heavy whipping cream
  • 1/4 cup unsweetened bakikng cocoa
  • 1 ½ tsp ground cinnamon
  • 3 cups confectioner’s sugar
  • 1 tsp vanilla extract

Instructions
 

  • For the cake:
  • Preheat oven to 375° F.
  • Butter and flour a 15” x 10” pan.
  • In a large bowl combine flour, sugar, cinnamon and salt.
  • In a medium saucepan combine water, oil, butter and cocoa. Bring to a boil over medium heat. Pour the chocolate mixture over the dry ingredients and mix thoroughly. Add buttermilk, eggs, vanilla and baking soda and mix thoroughly. Pour batter into prepared pan.
  • Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack.
  • For the Icing:
  • In a medium saucepan, combine the butter, cream, cocoa, and cinnamon. Cook over medium heat, stirring constantly until butter is melted and mixture is heated through.
  • Remove from heat and beat in sugar and vanilla until mixture is smooth.
  • Working quickly, spread the frosting over the warm cake. Cool completely.