BAKED/ Baked Goods/ Desserts

Mexican Chocolate Cake

Mexican Chocolate Bundt Cake

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By Mrs. Kossenfloffer (inspired by Melissa Clark) Serves: 1 Bundt cake or 2 loaves
Prep Time: 30 minutes Cooking Time: 1 hour 10 minutes

A boozy chocolate Bundt cake with a hit of spice.


  • 2 sticks unsalted butter, softened, more for greasing pan
  • 2 cups all-purpose flour, more for dusting pan
  • 5 ounces unsweetened chocolate
  • ¼ cup instant espresso powder
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup coffee liqueur (such as Kahlúa)
  • 1/4 cup rum
  • ½ teaspoon kosher salt
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • Confectioners’ sugar, for garnish (optional)
  • Coffee or Vanilla Ice Cream



Preheat oven to 325 degrees.


Grease and flour a 10 cup Bundt pan (or two loaf pans).


Using a double boiler over simmering water, melt chocolate. Let cool. (you can do this in the microwave but I have better luck on the stove)


Put espresso powder, cocoa powder, cinnamon and cayenne pepper in a 2-cup (or larger) glass measuring cup. Add boiling water so it the mixture is at the 1 cup measuring line. Whisk to combine util everything is dissolved. Add the coffee liqueur, rum and and salt. Let the mixture cool.


In the bowl of an electric mixer, beat the butter until fluffy. Add sugar and beat until well combined. Add in the eggs, one at a time, making sure each egg is fully incorporated before adding another. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.


On low speed, beat in a third of the coffee liqueur mixture. When liquid is totally mixed in, beat in 1 cup flour. Repeat additions, ending with liquor mixture. Pour the batter into the prepared Bundt pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).


Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more coffee liquer if desired. Let cool before serving, garnished with confectioners’ sugar if you like.


Notes, This cake has a little bit of heat, so while all cakes go well with ice cream, this one really class out for ice cream. The cold ice cream compliments that heat.

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