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Mexican Chocolate Cake with Mascarpone Frosting

When people find out that you have a food blog, they start making requests. Sometimes, the requests are things that I would not normally want to make or eat. I flipped through this recipe in the Thanksgiving issue of Sunset and did not look twice at it. A friend of my husband’s mentioned that he would love it if I made it for him, and since I love to make people’s baked good dreams come true, I happily obliged.

I read the recipe and thought that it had the potential to be absolutely amazing, or a complete bomb. I am happy to say that it is in fact amazing. The balsamic vinegar, cayenne pepper, and cinnamon are not at all overpowering and just bring out the deep, dark chocolate flavor of the cake. This cake also could not be any simpler to make. I made it by hand, and it took no time at all.

The recipe called for a cinnamon ice cream, but I had a transport problem. I did not want to make a homemade ice cream and have it not make it to its final destination frozen. So instead, I made a cinnamon mascrapone frosting to go on top. The frosting is rich and not overly sweet. It is the perfect compliment to the complex flavors in the cake.

This recipe makes 2 (8-inch) frosted cakes.

mexican chocolate cake with mascarpone frosting recipeFor the cake:

1 cup unsweetened cocoa
2 3/4 cups flour
1 1/4 cups sugar
1 cup packed brown sugar
1 1/2 Tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups whole milk
1/2 cup olive oil
1/2 cup vegetable oil
2 eggs
2 Tablespoons balsamic vinegar
1 1/2 Tablespoons vanilla

mexican chocolate cake with mascarpone frosting recipePut all of the dry ingredients in a large bowl.

mexican chocolate cake with mascarpone frosting recipeIt helps when you remember the flour. Duh.

mexican chocolate cake with mascarpone frosting recipeAdd all of the liquid ingredients.

mexican chocolate cake with mascarpone frosting recipeMix until smooth. How gorgeous is this batter? It is almost black. Yum.

mexican chocolate cake with mascarpone frosting recipeSpray two 8-inch pans with cooking spray. Put a piece of parchment on the bottom of the pan and spray again. Here is the best tip I have ever learned. To get even and flat cakes, take two strips of old towel and dampen them. Wrap them around the outside of the cake pans. Your cakes will come out completely level. I did not believe it until I saw it for myself.

mexican chocolate cake with mascarpone frosting recipePour the batter into the cake pans. Bake in a preheated 350 degree oven for about 45 minutes, or until a toothpick comes out clean.

mexican chocolate cake with mascarpone frosting recipeLet the cakes cool in the pans for 10 minutes. Turn them out and let cool completely.

mexican chocolate cake with mascarpone frosting recipeFor the frosting:

1 (8-ounce) tub of mascarpone cheese
1 Tablespoon cinnamon
2 teaspoons vanilla
1 cup powdered sugar
pinch of salt
2 cups heavy cream

mexican chocolate cake with mascarpone frosting recipeWhip the heavy cream until stiff peaks form. In another bowl, whisk together the mascarpone, cinnamon, vanilla, salt, and sugar. Gently fold the whipped cream into the cheese mixture.

mexican chocolate cake with mascarpone frosting recipeUse half of the frosting and cover the top of your cake.

mexican chocolate cake with mascarpone frosting recipeSprinkle cinnamon on top for garnish.

mexican chocolate cake with mascarpone frosting recipe This cake is moist, flavorful, and delicious. A perfect ending for a Mexican feast or something to bring to a Cinco de Mayo party.

Print

Mexican Chocolate Cake with Mascarpone Frosting


Ingredients

  • For the cake:
  • 1 cup unsweetened cocoa
  • 2 3/4 cups flour
  • 1 1/4 cups sugar
  • 1 cup packed brown sugar
  • 1 1/2 Tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 Tablespoons balsamic vinegar
  • 1 1/2 Tablespoons vanilla
  • For the frosting:
  • 1 (8-ounce) tub of mascarpone cheese
  • 1 Tablespoon cinnamon
  • 2 teaspoons vanilla
  • 1 cup powdered sugar
  • pinch of salt
  • 2 cups heavy cream

Instructions

  1. Put all of the dry ingredients in a large bowl.
  2. It helps when you remember the flour. Duh.
  3. Add all of the liquid ingredients.
  4. Mix until smooth. How gorgeous is this batter? It is almost black. Yum.
  5. Spray two 8-inch pans with cooking spray. Put a piece of parchment on the bottom of the pan and spray again. Here is the best tip I have ever learned. To get even and flat cakes, take two strips of old towel and dampen them. Wrap them around the outside of the cake pans. Your cakes will come out completely level. I did not believe it until I saw it for myself.
  6. Pour the batter into the cake pans. Bake in a preheated 350 degree oven for about 45 minutes, or until a toothpick comes out clean.
  7. Let the cakes cool in the pans for 10 minutes. Turn them out and let cool completely.
  8. Make the frosting. Whip the heavy cream until stiff peaks form. In another bowl, whisk together the mascarpone, cinnamon, vanilla, salt, and sugar. Gently fold the whipped cream into the cheese mixture.
  9. Use half of the frosting and cover the top of your cake.
  10. Sprinkle cinnamon on top for garnish.

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  1. The Blue-Eyed Bakers

    January 11th, 2011 at 5:18 am

    Goodness this looks sublime…chocolate and cayenne!? And mascarpone? Sounds strange but looks divine!

  2. Hanna

    January 11th, 2011 at 7:41 am

    This looks simply DIVINE! I’m going to try this ASAP! Thank you for the amazing recipe:)

  3. bakedbree

    January 17th, 2011 at 7:54 pm

    you are welcome!

  4. Bobbie

    June 22nd, 2012 at 12:47 pm

    Just found this recipe and it is intriguing….I’m going to try it out today. One question, I want to make the cake the night before and hold it over for the next day….How does the frosting hold up in the refrigerator?

  5. bakedbree

    June 23rd, 2012 at 10:11 pm

    I am not sure, I ate mine the day that I made it. The cake itself will be fine, but I would probably make and ice the day of. But it should be fine for a day.

  6. Evie

    November 27th, 2017 at 2:38 am

    I made this cake, but since my family was not able to eat the whole thing in one night we left it out for a while, just on the counter with a cover, and it stayed good for a couple days before we finished it.

  7. bakedbree

    December 2nd, 2017 at 6:09 pm

    I’m glad that they liked it.

  8. bakedbree

    January 17th, 2011 at 8:07 pm

    you are welcome Hanna!

  9. Dangler

    January 11th, 2011 at 7:54 am

    I think I would love love love this! Rich & chocolatey, but not too sweet. The hint of cinnamon & cayenne sound amazing with chocolate & marscapone. Mmm….

  10. bakedbree

    January 17th, 2011 at 8:07 pm

    I was shocked at how good this was. The frosting makes it. Not too sweet.

  11. Maria Beatrix

    January 11th, 2011 at 9:18 am

    Hi,
    I’ve been folowing your blog in my google reader for some time now. I must say I love it. All your recipes look so tasteful. Your photos are great, too.
    This Mexican Chocolate cake is definetely on my list of recipes to try this year.

  12. bakedbree

    January 17th, 2011 at 7:52 pm

    Thank you Maria!!

  13. maureenwilson | mccomb mississippi photographer

    January 11th, 2011 at 11:16 am

    I could spend all day here on your blog!! Thanks for sharing on Wendy’s blog!!

  14. bakedbree

    January 17th, 2011 at 7:51 pm

    thanks for checking me out!

  15. Abby

    January 11th, 2011 at 12:19 pm

    Thanks for the encouragement on this recipe! I would seen the ingredients and kept going (if I am going to bake I want to give myself a good chance that it will be yummy!) but your comments have me reconsidering. I agree that baking for friends is the best!

  16. bakedbree

    January 17th, 2011 at 7:51 pm

    I would have passed over it too, but I am really glad that I didn’t.

  17. Shailender @ Valentine Vacation

    January 12th, 2011 at 1:58 am

    Wow….It’s looking so yummy!! I can’t control water of my mouth.

  18. bakedbree

    January 17th, 2011 at 7:48 pm

    I was shocked at how good it was.

  19. Tiffany @ Conor & Bella

    January 12th, 2011 at 5:06 am

    I’m gonna have to try that tip for making cakes level! Thanks!

  20. bakedbree

    January 17th, 2011 at 7:48 pm

    it is like magic!

  21. Kelley Epstein

    January 12th, 2011 at 6:41 am

    Oh, wow– this looks so good. I love how dark the cake is and frosting looks sinfully good!

  22. bakedbree

    January 17th, 2011 at 7:46 pm

    this cake was a surprise. It was so delicious.

  23. Cair

    January 12th, 2011 at 8:07 am

    This looks so good. Hmmm, who can I make it for?

  24. bakedbree

    January 17th, 2011 at 7:45 pm

    You!

  25. Jerri

    January 12th, 2011 at 8:51 am

    Sounds & looks amazing!

  26. bakedbree

    January 17th, 2011 at 7:44 pm

    thanks Jerri! It is.

  27. Kathryn

    January 12th, 2011 at 12:14 pm

    That cake is absolutely gorgeous! We’d love if you could enter it into the Recipe4Living 5th Birthday Contest! You could win a huge gift basket full of Scharffen Berger gourmet chocolate!

  28. bakedbree

    January 17th, 2011 at 7:43 pm

    thanks Kathryn! Will do!

  29. Rebekah

    January 15th, 2011 at 12:01 pm

    This looks so amazing! I’m with you, I saw this in the Sunset magazine and skimmed right by it, but the addition of the mascarpone takes it to a whole other level. I love mascarpone and have a really hard time passing by anything involving it. ๐Ÿ™‚

  30. bakedbree

    January 17th, 2011 at 7:26 pm

    the frosting is perfect with this cake, but honestly, this cake can stand on its own. It is rich and amazing.

  31. Erin

    January 21st, 2011 at 7:56 am

    I made this cake this week for my book club and it was awesome! The towels really do keep the cake flat, so I was glad I went out on a limb and tried it. If you only want one cake (because it makes a lot!), I recommend either cutting the recipe in half or making two and freezing the other. This cake is super moist and so easy to make. I am thinking the cake recipe it self is a great base for a cake and you could switch out spices as you wished. I’d really like to try it with Orange or lemon zest in stead of the pepper and cinnamon sometime. I think this would also work with the icing, adding the spices or flavorings that go best with your cake. Now one of my favorite recipes!

  32. bakedbree

    January 21st, 2011 at 8:22 pm

    Isn’t that the coolest trick ever? I think that the next time I make it, I will save the other cake to make a trifle.

  33. Lilly

    March 20th, 2011 at 10:25 am

    Thanks for the recipe. I made it for a Mexican themed dinner party and it was divine. ๐Ÿ™‚

  34. bakedbree

    March 22nd, 2011 at 11:13 pm

    I love this cake, perfect for a Mexican dinner.

  35. Lilly

    March 20th, 2011 at 10:26 am

    PS – found you on foodgawker.

  36. jenben

    May 5th, 2011 at 6:18 pm

    Great cake! I teach Spanish and made this recipe for my Spanish students for today’s Cinco de Mayo celebration. They loved it!!!! I’ll make this again for our friends and family!

  37. bakedbree

    May 7th, 2011 at 11:52 am

    that is great! Thanks for letting me know.

  38. Ingrid Burton

    May 6th, 2011 at 6:37 am

    Sounds really interesting! I think I’ll make it for a party tomorrow and then have the leftover one for Mother’s Day!!

  39. bakedbree

    May 7th, 2011 at 11:49 am

    Great idea! I love that cake I hope that you like it too.

  40. Natalie

    May 24th, 2011 at 4:37 pm

    I just made this cake and it turned out so good! I forgot the brown sugar though : /

  41. bakedbree

    May 25th, 2011 at 11:47 pm

    glad that you like it Natalie!

  42. Marielle

    July 30th, 2011 at 3:37 pm

    I baked my cake for 40 mins and it was over baked. ๐Ÿ™ I think 35 minutes would have been perfect.

    I really like this cake. It’s deceivingly light cause of the frosting.
    I didn’t use all of the whipped cream though. I used about 3/4 of it and it was just the right amount.

    Make sure you use the darkest cocoa you can find. I just used the Hershey’s natural cocoa and it didn’t come out as dark as yours.

    I don’t know if i’ll be making this again, i just had some mascarpone that had to be used up and this looked like the best recipe out there. Or maybe i’ll try using a darker cocoa. I’m glad i tried it though. It’s a nice tea time treat. ๐Ÿ™‚

  43. bakedbree

    August 4th, 2011 at 6:20 pm

    I love this cake, the frosting is perfect for it, and I love the flavors. I use expensive cocoa always, usually Guittard, it probably does make a difference in this recipe.

  44. Megan

    August 4th, 2011 at 3:56 pm

    This was a total disaster. The batter tasted great and the cakes tasted good, but using 8.5 inch pans, they both spilled over in my oven.

  45. bakedbree

    August 4th, 2011 at 6:10 pm

    It sounds like your pans were too small. How full did you fill them?

  46. Megan

    August 11th, 2011 at 7:01 pm

    8.5 inch filled halfway, like I usually do.

  47. bakedbree

    August 11th, 2011 at 7:02 pm

    Your pan is too small, use a 9 or 10 inch.

  48. Megan

    August 14th, 2011 at 11:39 pm

    You used the 8-inch and it worked out?

  49. bakedbree

    August 15th, 2011 at 10:03 pm

    I made it a long time ago, but I am sure that had leftover batter.

  50. Lacey

    August 31st, 2011 at 10:53 am

    Do you think this recipe would work for cupcakes? Or is the cake too dense? Thanks!

  51. bakedbree

    September 1st, 2011 at 9:31 pm

    I think that it would be a great cupcake. Give it a whirl.

  52. Jess

    October 17th, 2011 at 5:34 pm

    New reader here…
    Oh my GOD this was so good!!!!
    This was the finishing touch to my first Mexican meal that I made to celebrate my husband’s birthday and it was absolute perfection. Probably the first time in six months I’ve been able to refrain from meddling with a recipe and I’m so glad I followed it to the letter ( although I’m so tempted to try adding orange zest next time). Definitely will be making again!

  53. bakedbree

    October 19th, 2011 at 10:36 pm

    Welcome Jess! I am glad that you liked it. Orange zest would be good in this. Thanks for the idea.

  54. Naomi

    October 24th, 2011 at 1:39 am

    Just made this FABULOUS cake recipe for my Day of the Dead dinner party – I made cupcakes instead of cakes. Thank you so much!

  55. bakedbree

    October 24th, 2011 at 9:06 pm

    It works as a cupcake? Good to know!

  56. Benthe

    November 23rd, 2011 at 3:14 pm

    I’m going to bake this next week for a Sint Nicholas party with my friends (Dutchies rock ;)) and I’m excited to try it. I think I will post some photos on my blog (which is in Dutch though) and let you now how it was!

  57. bakedbree

    November 24th, 2011 at 12:20 pm

    Please do!

  58. Benthe

    December 7th, 2011 at 2:28 pm

    I did not have to time make any photos but it was so delicious, I’ll be making it again soon, so I will do then. My friends liked it, my neighbours liked it and my family liked it ๐Ÿ˜‰

  59. bakedbree

    December 14th, 2011 at 11:12 pm

    I am so glad. I love this cake, different, but delicious.

  60. Katie

    November 30th, 2011 at 8:27 pm

    Can this be used as a layer cake? Looking for something unique for a birthday and this one looks delicious. Thanks

  61. bakedbree

    December 1st, 2011 at 12:21 am

    Sure, just slice the cake into layers after it is baked, or bake it in two separate pans. You will have to alter the baking time.

  62. Rachel Cannon

    December 17th, 2011 at 10:44 am

    I just made this (in the form of filled cupcakes), and while they taste good, the batter wasn’t the dark black…just kind of a standard chocolate brown. Can the type of cocoa effect the colour? I used Hershey’s…

  63. bakedbree

    December 18th, 2011 at 10:12 am

    Yes it can. I use a very high quality dark cocoa powder.

  64. Rosalie

    January 28th, 2012 at 10:04 pm

    Made this cake yesterday. Frosting is amazing.
    But can’t figure out why the cake was a bit “dry”. Not as moist as I thought it would be considering the oil.
    Any suggestions?

    Thanks much

  65. bakedbree

    January 28th, 2012 at 10:40 pm

    My guess is that is was over baked. There should be a little crumb still on your toothpick when you take the cake out of the oven, it will continue to cook when it comes out.

  66. Rosalie

    January 29th, 2012 at 6:13 am

    Thank you so much.

    Going to give this another try this week. I have to make a larger cake, so am going to double recipe and bake it in an 11 x 14 pan. Since your single recipe makes nice high layers in the 8in pans I think I’ll be able to get 2 nice layers out of the double recipe. Do you agree?

    BTW I am new to your website, but I love it. Count me as another fan!!

  67. bakedbree

    January 30th, 2012 at 2:36 pm

    you should. Welcome!

  68. Jack

    January 30th, 2012 at 6:00 pm

    If I use dutch process cocoa in this recipe, should I leave out the baking soda? Will the balsamic vinegar be sufficient to act as the acid needed when replacing natural cocoa with Dutch Process?

    Thanks for your help.

  69. bakedbree

    January 30th, 2012 at 8:40 pm

    I really am not sure Jack, I didn’t use dutch process, so I cannot tell you for sure.

  70. Nicole

    February 20th, 2012 at 12:02 am

    Made this yesterday for a birthday party. It was a huge hit and I will definitely make it again!

  71. bakedbree

    February 21st, 2012 at 12:13 pm

    I am so glad Nicole. I love this cake, I like to make it for Cinco de Mayo.

  72. Robyn

    February 27th, 2012 at 4:37 pm

    I’m really interested in making this for a Mexican-themed party this weekend–it looks truly fantastic! I’ve never heard of Mascarpone cheese before, is it similar to cream cheese?

  73. bakedbree

    March 1st, 2012 at 11:38 pm

    Sort of. It is in the fancy cheese section.

  74. Marko

    March 7th, 2012 at 8:08 am

    Sorry for this stupid question.
    I am an engineer type…
    When you say cup, you mean 2 dl=0.2 l? Or 0.25dl?
    Sorry. Thank you.
    Love your blog.

    Marko.

  75. bakedbree

    March 7th, 2012 at 11:12 pm

    I am not sure exactly, but this is what I found.

    The volume of 1 cup = 16 tablespoons = 1/ pint = 0.2365882368 liters.
    A deciliter (dL) is 1/10 or 0.1 of a liter.
    So, 1 cup is 2.365882368 deciliters (volume).

  76. Marko

    March 8th, 2012 at 4:16 am

    Uau. Thank you so much. I am going to do it in a few minutes.
    For my girlfriend, it’s 8. March.
    Happy woman day Bree.

    Marko.

  77. bakedbree

    March 10th, 2012 at 10:20 am

    thank you Marko!

  78. Michal

    April 27th, 2012 at 5:40 pm

    Just to clarify, when you made this you ended up with two single layer cakes, each covered in 1/2 the frosting? Or did you stack the two cake layers, without frosting in between, and frost the top layer only.

    Thanks!

  79. bakedbree

    April 29th, 2012 at 7:47 pm

    I had two separate cakes, and split the frosting in half.

  80. Jessica

    May 7th, 2012 at 8:48 pm

    I just made this for our Cinco de Mayo themed Pinterest Party (I’d pinned it earlier) and it was divine! I didn’t use the high quality cocoa (a pity, but I just didn’t have it – will make a point to get it next time, because there WILL be a next time), but let me tell you – it was fabulous. Such a great cake. I’m planning on making it again next year, in lieu of a Tres Leche Cake, so I can show it off to more family and friends. Great recipe once again, Bree! You never let me down. ๐Ÿ™‚

  81. bakedbree

    May 7th, 2012 at 11:45 pm

    I am so glad! This is a really good cake, I am glad that you liked it so much.

  82. Rasa

    May 8th, 2012 at 12:41 pm

    Hi ๐Ÿ™‚
    Just a few questions, when you say vanilla, do you mean vanilla extract/sugar?
    350 degrees, do you mean Fahrenheit?
    And these cups are still confusing me…so one cope would be a half point, is that right?
    Just wanna get the measurements right, otherwise I know I’ll fail ๐Ÿ˜€

    Thanks

  83. bakedbree

    May 22nd, 2012 at 9:56 pm

    vanilla extract
    Fahrenheit
    What is a half point? There are cup conversion calculators all over the Internet, it is how I do a conversion if I need to.

  84. Su

    July 4th, 2012 at 4:29 pm

    Hello,

    Did you use all purpose flour?

    Thank you ๐Ÿ™‚

  85. bakedbree

    July 12th, 2012 at 9:50 pm

    Yup, unless I state otherwise, it is always all-purpose.

  86. deborah

    October 1st, 2012 at 1:55 pm

    I made this yesterday for a birthday. It’s very good but it didn’t rise and is very dense. I noticed no baking powder. Did I miss something? Did this happen to anyone else? Otherwise really great flavor

  87. bakedbree

    October 2nd, 2012 at 12:25 pm

    It is a dense cake. It has baking soda, so it should have risen.

  88. Jenn

    December 23rd, 2012 at 11:17 pm

    Maybe a silly question but I’m making your tiramisu cake tomorrow for one of our Christmas Eve desserts and I want to try your towel trick. How do you get the towels to stay on? I’ll dampen them but then do you somehow attach them together where they meet?

  89. bakedbree

    December 24th, 2012 at 12:22 pm

    They usually stick since they are wet, but you can tie them in a knot.

  90. Ayhmie

    February 23rd, 2013 at 4:28 pm

    I made this cake last night for my step-mothers birthday. She LOVES the spicy chocolate ice cream a cousin of mine makes, so when I came across this recipe I knew I had to make this for her. She loved it and so did everyone else! Thanks so much for sharing this great recipe!

  91. bakedbree

    February 24th, 2013 at 8:56 pm

    I so glad that she liked it.

  92. jess

    March 18th, 2013 at 6:58 pm

    i was wondering how you think this would be if i made it as cupcakes?

  93. bakedbree

    March 18th, 2013 at 7:35 pm

    I’d give it a try and see.

  94. Mindy Conde

    April 4th, 2013 at 7:03 pm

    I made this recipe as cupcakes and a mini cake and they were amazing! Thanks so much for the recipe!!

  95. April Vaughan

    February 1st, 2015 at 11:47 am

    What adjustments did you make for the cupcakes?

  96. bakedbree

    February 1st, 2015 at 11:28 pm

    I’ve never made them into cupcakes, but I wouldn’t make any.

  97. Stine

    April 18th, 2013 at 4:20 am

    Aaaaamazing cake! It tastes great even two days after. So moist and rich.

  98. bakedbree

    April 22nd, 2013 at 7:04 pm

    I love this cake, I haven’t made it in a long time, I need to.

  99. Jocelyn (Grandbaby Cakes)

    April 20th, 2013 at 7:46 pm

    Oh yeah, that looks like a seriously moist cake. And this is a perfect recipe for Cinco de mayo with the mexican chocolate touch!

  100. bakedbree

    April 22nd, 2013 at 6:53 pm

    It is a perfect recipe for Cinco de Mayo!

  101. Eileen

    May 8th, 2013 at 1:38 pm

    Bree. This. Looks. Amazing. Mascarpone makes everything better–even chocolate! I must try this as soon as possible. I’m so glad I found your blog!

  102. bakedbree

    May 23rd, 2013 at 9:43 pm

    I agree!

  103. Ashley

    May 17th, 2013 at 4:18 am

    This looks so delicious but I’m allergic to cinnamon. Would it drastically change the cake(flavor) if I omitted the cinnamon?

  104. Ashley

    May 21st, 2013 at 3:13 am

    This looks so good but I’m allergic to cinnamon:( Would the recipie still work without it?

  105. bakedbree

    May 23rd, 2013 at 9:18 pm

    It will work, but the cinnamon is what makes is Mexican.

  106. brandi

    July 3rd, 2013 at 10:56 pm

    Would using two 8X8 inch square cake pans use the same amount of cook time?

  107. bakedbree

    July 3rd, 2013 at 11:36 pm

    I am not sure that you will have enough batter for 2 8×8 pans. And I am not sure about bake time.

  108. Jeannie

    August 25th, 2013 at 4:27 pm

    Are you putting the two cakes on top of each other or are you frosting each one? I thought I might try frosting between and make it double layer cake.

  109. bakedbree

    August 25th, 2013 at 9:22 pm

    I frost each one separately.

  110. Kelsey

    February 25th, 2014 at 3:28 pm

    Did you end up trying the double layer cake? I’m wondering how the softer frosting would hold up between the layers.

  111. bakedbree

    February 25th, 2014 at 8:38 pm

    I did not, but I would make a cinnamon scented cream cheese frosting for that.

  112. Melanie

    April 28th, 2015 at 9:06 pm

    I’ve made this cake three times now in a double layer and have had no problems using the frosting from this recipe in between layers. Just make sure it is completely cooled. I add some sugared strawberries to the center and fresh ones on top and it is heavenly!

  113. bakedbree

    May 7th, 2015 at 11:51 pm

    Awesome! I love this cake too, I haven’t made it in a long time. I need to.

  114. Jeannie

    August 31st, 2013 at 9:27 pm

    Amazing! So delicious. Beautiful cake

  115. bakedbree

    September 2nd, 2013 at 9:49 am

    Thank you! I love this cake too.

  116. Heather

    June 28th, 2014 at 4:46 pm

    I’m planning on taking this to a party where there will be NO refrigerator space–will the mascarpone frosting hold up okay without being refrigerated?

    Thanks!

  117. bakedbree

    June 30th, 2014 at 10:16 pm

    Use your best judgement, but it is cream.

  118. Ellie

    August 27th, 2014 at 1:42 pm

    Oh my goodness I’m baking this right now and it smells amaaaaazing! Also the frosting is to die for,thanks!!

  119. bakedbree

    August 31st, 2014 at 9:50 pm

    This is a good one!

  120. brandi belser

    September 2nd, 2014 at 7:44 pm

    Are the pans 8×2 or 8×1 1/2″?

  121. bakedbree

    September 3rd, 2014 at 2:39 pm

    Probably 8×2

  122. Cakes

    November 6th, 2014 at 12:39 pm

    Made this a little while ago: unbelievable texture (soft as a box cake and even moister) with a fantastic zippy cinnamon/chili kick. Didn’t have cayenne, used Tabasco sauce: YUM. Most Mexican chocolate things I’ve had just have a slight cinnamon overtone: this was actually a little spicy! And the mascarpone PERFECT! Not too sweet….

    When I needed a reliable chocolate cake as the base of a trifle, I just used this recipe without the cinnamon/tabasco and it was perfect.

  123. bakedbree

    November 6th, 2014 at 5:23 pm

    I am so glad that you like this cake so much! I do too. Great idea to use it as a trifle.

  124. Suzie

    May 2nd, 2016 at 3:42 pm

    Help!!!! Is this suppose to be thick like brownies? Can I layer with frosting in middle?

  125. Regena Heilmann

    May 4th, 2016 at 9:47 am

    I wondered the same thing. Baked in two pans but no mention of frosting in the middle. Did she make 2 single layer cakes?

  126. Regena Heilmann

    May 4th, 2016 at 9:58 am

    From reading previous comments, looks like this makes two single layer cakes. Some also made cupcakes. Also stated to fill the pans 1/2 way. May have leftover batter for 8″ pans. She recommended larger pans for all the batter.

  127. bakedbree

    May 4th, 2016 at 10:58 pm

    I made one cake, no layers, but you can bake it however you want.

  128. Melanie

    April 28th, 2015 at 9:11 pm

    I just want to thank you for posting this recipe. This is the cake my boyfriend always requests for his birthday, which is conveniently close to Cinco de Mayo. The mascarpone cream frosting is divine! I add fresh strawberries to the top which work really well with the flavors.

  129. bakedbree

    May 7th, 2015 at 11:51 pm

    The strawberries would be perfect on this. I am so glad that you like it so much.

  130. Lara

    May 4th, 2015 at 5:03 pm

    I just made this yesterday for a Cinco de Mayo party and it was such a hit! It was one of the best chocolate cakes I have ever tasted. Very different but oh-so-good. Will definitely be making this again ๐Ÿ™‚ The kick from the pepper was incredible.

  131. bakedbree

    May 7th, 2015 at 11:47 pm

    Wow, thank you!

  132. Jade

    October 29th, 2015 at 8:41 pm

    This cake looks amazing! Quick question: did you use cake flour or AP flour!
    Thanks!

  133. bakedbree

    November 2nd, 2015 at 1:20 pm

    AP.

  134. Abbie

    May 23rd, 2016 at 10:23 pm

    I’m excited to try this cake! I’m curious about the towels though, wouldn’t that be a fire hazard?

  135. bakedbree

    May 26th, 2016 at 11:43 am

    No, they do not burn. That’s why you get them completely wet first.

  136. Abbie

    May 27th, 2016 at 2:39 pm

    Also, is the mascarpone frosting pipable?? I’m making this cake tomorrow, and I’d like to know if I could pipe it without any trouble. Thanks, and I love your blog!

  137. Joanna

    February 10th, 2018 at 9:26 pm

    Did you end up trying to pipe it? I’d like to try it, too.

  138. Abbie

    May 17th, 2018 at 2:07 am

    Yes, I did, and it pipes like a dream!

  139. Eliana

    February 3rd, 2017 at 10:07 am

    What cocoa powder did you use to make the cakes so gorgeously dark?

  140. bakedbree

    February 3rd, 2017 at 2:09 pm

    I don’t remember exactly, but any dark cocoa will do it. I like Guittard or King Arthur.

  141. Eliana

    February 7th, 2017 at 12:13 pm

    Thanks!

  142. Becky at Flipping the Flip

    September 18th, 2017 at 2:19 pm

    This cake was fantastic.

    Some notes I didn’t see in the comments:
    I only had 9″ pans so the time on those was 35 minutes.
    Made the frosting and refrigerated it, frosted just before serving as a layer cake and it worked out great. It’s still holding up in the fridge 2 days later.
    Easiest way to make the frosting was to whip the cream to just under in a mixer, set aside, whip the other ingredients, add the cream back and finish.
    My layers came out pretty level without the towel trick.
    I used very little cayenne as I was serving to a spice averse crowd and the cake was still fantastic.

    All in all, a winner of a recipe. I’ll be sharing on my blog sometime soon. Thanks for sharing!

  143. bakedbree

    September 19th, 2017 at 3:10 am

    I’m glad that you liked it so much. It’s a great recipe and just a little bit different.

  144. Kathy

    May 3rd, 2018 at 2:54 am

    What type of Guittard cocoa did you use? I can only find Rouge which is dutch cocoa. Any other cocoa suggestions?

  145. bakedbree

    May 5th, 2018 at 2:44 pm

    There is a picture of what I used. Ghiradelli cocoa.

  146. Kathy

    May 6th, 2018 at 5:22 pm

    Great cake and easy to make. I used 9 inch round pans. I was able to get the extremely dark color by using Hersheyโ€™s Special Dark cocoa. You can use Dutch-processed cocoa like the Special Dark Hersheyโ€™s in this recipe because it has vinegar in it. I would also note that I did not pack the brown sugar because we do not like our cakes too sweet.

  147. bakedbree

    May 8th, 2018 at 7:33 pm

    I’m glad that you liked it so much. Thanks for the review.

  148. Karen

    May 11th, 2018 at 7:30 pm

    My daughter made this for her wedding 3 years ago. It was so good, she then made it for her brother’s wedding a couple months later and another brother’s wedding 2 years later. It seems to be a wedding tradition in our family now. You can see some photos of it on my website.

  149. bakedbree

    May 21st, 2018 at 1:52 pm

    This makes me so happy!!

  150. Abbie

    May 17th, 2018 at 2:06 am

    This is THE BEST cake–ever. I’ve used it for 2 years. If I’m not doing mexican chocolate, I will omit the mexican ingredients and it still turns out TO DIE FOR. Thanks Bree!

  151. bakedbree

    May 21st, 2018 at 1:46 pm

    I am so glad, it is a good cake.

  152. Mexican Chocolate Cake with Mascarpone Whipped Cream Frosting

    May 23rd, 2018 at 7:59 pm

    […] the time when I found this recipe from Baked Bree I was excited by the frosting aspect of it for two reasons:ย  1. for my mom, and 2. damn, it […]

  153. Kathy

    June 2nd, 2018 at 4:30 pm

    Do you think this could be done in a bundt cake pan – a 12 inch?

  154. Lynne

    December 20th, 2018 at 1:40 am

    I used this recipe for my wedding cake, it was so good!! Thank you for an amazing recipe it is delicious!!

  155. bakedbree

    December 22nd, 2018 at 2:01 pm

    Amazing! I’m so glad that you liked it.

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