Go Back
–+ servings
Mexican Chocolate Cake with mascarpone frosting, dusted with cinnamon, with two slices served.

Mexican Chocolate Cake with Mascarpone Frosting

Bree Hester
4.78 from 18 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 15 minutes
Course cake
Cuisine Mexican
Servings 12
Calories 636 kcal

Ingredients
  

For the cake:

  • 1 cup unsweetened black cocoa I prefer black for this recipe, but you can use regular
  • 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
 

  • Put all of the dry ingredients in a large bowl.
    Putting dry ingredients like brown sugar, white sugar, cocoa, cinnamon, and baking soda into a bowl for Mexican Chocolate Cake.
  • Add all of the liquid ingredients.
    Adding liquid ingredients, including two eggs, to the dry ingredients for Mexican Chocolate Cake.
  • Mix until just smooth.
    Mixing the dark chocolate cake batter for Mexican Chocolate Cake in a white bowl with a whisk.
  • Spray two 8-inch pans with cooking spray. Put a piece of parchment on the bottom of the pan and spray again.
    Mexican chocolate cake batter poured into two round cake pans, ready for baking.
  • 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.
    Mexican chocolate cake batter in two round baking pans, ready for the oven.
  • Let the cakes cool in the pans for 10 minutes. Turn them out and let cool completely.
    Two round layers of Mexican Chocolate Cake cooling on a wire rack.
  • 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.
    Whipped heavy cream and a mascarpone cheese mixture in separate bowls for Mexican Chocolate Cake frosting.
  • Use half of the frosting and cover the top of your cake. Repeat with the other layer.
    Covering the top of a Mexican chocolate cake with cinnamon mascarpone frosting.
  • Sprinkle cinnamon on top for garnish.

Nutrition

Calories: 636kcalCarbohydrates: 76gProtein: 6gFat: 35gSaturated Fat: 13gSodium: 323mgFiber: 2g
Keyword cinco de mayo, cinnamon chocolate cake, mascarpone frosting, spicy chocolate cake
Tried this recipe?Let us know how it was!