Mexican Chocolate Cake
A rich, spicy chocolate cake infused with warm cinnamon and a hint of red pepper, perfect for those who love bold flavors. Its moist texture and toasted almond topping make it an indulgent treat suitable for celebrations or cozy gatherings with friends and family.
Ingredients
- 1 cup all-purpose flour ⓘ
- 3/4 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon salt
- 1/2 cup firmly packed dark brown sugar ⓘ
- 1/4 cup unsweetened cocoa ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/8 teaspoon ground red pepper ⓘ
- 1 cup nonfat buttermilk ⓘ
- 1/4 cup egg whites
- 1 tablespoon vegetable oil ⓘ
- cooking spray ⓘ
- 2 tablespoons finely chopped slivered almonds, toasted ⓘ
Instructions
- Combine all-purpose flour, baking powder, baking soda, salt, dark brown sugar, unsweetened cocoa, ground cinnamon, and ground red pepper in a medium bowl; make a well in the center of the mixture.
- Combine nonfat buttermilk, egg whites, and vegetable oil; add to the dry ingredients, stirring just until the dry ingredients are moistened.
- Pour the batter into an 8-inch round cake pan coated with cooking spray.
- Sprinkle the toasted slivered almonds on top of the batter.
- Bake at 375°F for 25 minutes or until a wooden pick inserted in the center comes out clean.
- Cool the cake for 10 minutes in the pan.
- Serve warm.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).