Mexican Chocolate Cake with Mascarpone Frosting // A deep and dark chocolate cake with just a touch of heat. Topped with cinnamon mascarpone frosting.
Edited April 2019 // This recipe was long overdue for an update. I didn’t change a thing about the recipe, it’s perfect as is. This cake has been sitting in my archives for years and one I make time and time again. On occasion, I’ll add a layer of dulce de leche in between a layer that I’ve cut in half. Try it. You won’t regret it.
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 homemade cinnamon ice cream and have it not make it to its final destination frozen. So instead, I made a cinnamon mascarpone 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.
For the Mexican Chocolate Cake //
1 cup unsweetened black cocoa – You can use regular, but I love black for this recipe.
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 Tablespoons balsamic vinegar
1 1/2 Tablespoons vanilla
Put all of the dry ingredients in a large bowl.
It helps when you remember the flour. Duh.
Add all of the liquid ingredients.
Mix until smooth. How gorgeous is this batter? It is almost black. Yum.
Spray two 8-inch pans with cooking spray. Put a piece of parchment on the bottom of the pan and spray again.
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.
Let the cakes cool in the pans for 10 minutes. Turn them out and let cool completely.
For the Cinnamon Mascarpone Frosting //
Use half of the frosting and cover the top of your cake.
Sprinkle cinnamon on top for garnish.
This cake is moist, flavorful, and delicious. A perfect ending for a Mexican feast or something to bring to a Cinco de Mayo party.
Tips for making a Mexican Chocolate Cake with Mascarpone Frosting //
One of my best tips EVER! To get even and flat cakes, take two strips of old towel and wet them. Wrap them around the outside of the cake pans and bake. Your cakes will come out completely level and you will not burn your house down. I did not believe it until I saw it for myself. You can also buy cake strips, but this works just as well.
Black cocoa my preferred cocoa for this recipe. You can find it in the regular old grocery store. Hershey’s makes a dark powder. It makes a deep and dark cake that is exactly what you want.
This cake makes TWO 8-inch layers. I do not stack them and make a layer cake. The frosting is light like a whipped cream and not stable enough to hold your cake together. Just make two separate cakes.
The mascarpone cinnamon frosting is incredible but made with heavy cream so this cake needs to be kept in the fridge before and after serving.
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