Mexican Chocolate Cake....not your grandma's chocolate cake.

This ain't no ordinary chocolate birthday cake. This cake got pizazz.

It's a Mexican Chocolate Cake!

Huh?

Yeah, that's what I thought too.

Mexican Chocolate Cake has a bite to it either from peppers or cinnamon. I opted to go the cinnamon route and boy am I glad I did. 

This cake was to die for. So many people said this is the best chocolate cake they have had. It is super moist and SO flavorful. I also turned this into cake pops for a 1st birthday party (post coming) and they went fuh-fuh-fast! 

Ya wanna know the BEST part?!

It takes less than 5 minutes to get in the oven.

I'm not lying! Just look at the directions!

Mexican Chocolate Cake

Yields: 13" x 9" cake or A LOT of cake pops!

Ingredients:

Cake:
4 oz unsweetened chocolate 
1 stick (1/2 cup) unsalted butter 
1 cup hot water 
2 cups all-purpose flour 
2 cups sugar 
1 tsp. cinnamon (* The Twist*)
Pinch of salt 
1/3 cup buttermilk 
1 tsp. baking soda 
2 eggs, beaten 
1 tsp. vanilla 

Ganache:
2 oz unsweetened chocolate 
1/2 stick (1/4 cup) unsalted butter 
8 Tbsp. milk or cream
4 cups (~1 lb) powdered sugar 
1/4 tsp. cinnamon 
2 tsp. vanilla

Directions:

Preheat oven to 350 degrees. In a large saucepan, melt 4 oz chocolate and stick of butter in the hot water and bring to a boil. Meanwhile, mix together flour, sugar, cinnamon and salt in a bowl. Remove from heat and add the flour mixture. Mix well with a wire whisk. It will be really thick at this point. Stir in buttermilk, baking soda, eggs and vanilla until smooth. Pour into 13x9" pan or any size pan (I used baby 4" pans here) and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip or it passes the toothpick test. 

While the cake is baking, make the frosting. In a heavy saucepan, melt 2 oz chocolate and 1/4 cup butter together. Add powdered sugar, milk, 1/4 tsp. cinnamon, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency. You can either pour it or spread it. The frosting should be pourable at this point. If it is too thin for spreading, you can firm it up slightly in the fridge.

When the cake comes out of the oven, let cool for 15 minutes, tort, layer and then pour the frosting over the top. Spread if desired. Hurry and cut yourself a piece before it all gets eaten.... or you can wait for the birthday person....I guess. let the cake chill in the fridge if not eating immediately. This will help solidify the frosting onto the cake and make it easier for transport.