Go Back
+ servings
Chocolate Cake with Mexican Chocolate Frosting
Prep Time
1 hr
Cook Time
40 mins
Cooling Time
2 hrs
Total Time
3 hrs 40 mins

Four layers of moist, rich, and decadent chocolate cake, filled and frosted with a fluffy Mexican spiced chocolate whipped ganache frosting, and garnished with sweet/hot candied Serrano peppers. It will warm you from the inside out!

Course: Dessert
Cuisine: American
Keyword: chocolate cake with Mexican chocolate frosting, Mexican chocolate cake
Servings: 10
Calories: 615 kcal
For the Chocolate Cake
For the Mexican Chocolate Frosting
For the Candied Serrano Peppers
To Make the Chocolate Cake:
  1. Preheat the oven to 325 degrees F, mist (2) 6-inch cake pans with nonstick spray, and line with circles of parchment.

  2. Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine.
  3. Mix in the butter on low speed, until the mixture resembles damp sand.
  4. Stir in the eggs, greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.
  5. Divide the batter equally between the two prepared pans and bake for 25-30 minutes, or until a cake tester inserted in the center comes out clean or with one or two moist crumbs.
  6. Cool the cakes completely, and cut each into two horizontal layers.  Fill and frost with Mexican Chocolate Frosting, and garnish with Candied Serrano Peppers and cinnamon sticks.
To Make the Mexican Chocolate Frosting:
  1. Place the chocolate chips, liqueur, cinnamon, vanilla, nutmeg, and cayenne in a large mixing bowl.
  2. Heat the cream (in a small pot on the stove, or in a heat-proof vessel in the microwave) until small bubbles form around the edge and wisps of steam rise from the top.
  3. Pour the cream over the chocolate and spices, and allow it to sit for a few minutes.
  4. Stir the cream together with the other ingredients until smooth.
  5. Allow the mixture to cool and firm up to the consistency of pudding (about 2 hours).  Whip on high speed until paler in color and fluffy.
To Make the Candied Serrano Peppers:
  1. Place the water, sugar, and sliced peppers in a small pot and bring to a boil over high heat.
  2. Turn the heat down to medium-low and simmer for 10 minutes.
  3. Cool completely.  Drain the candied peppers and reserve the syrup for another use.
Recipe Notes

I recommend chilling the cake layers in the fridge or freezer before frosting.  These helps them to be less crumbly during the frosting process.

©Baking a Moment

Nutrition Facts
Chocolate Cake with Mexican Chocolate Frosting
Amount Per Serving
Calories 615 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 22g138%
Cholesterol 109mg36%
Sodium 151mg7%
Potassium 348mg10%
Carbohydrates 66g22%
Fiber 5g21%
Sugar 49g54%
Protein 7g14%
Vitamin A 935IU19%
Vitamin C 1mg1%
Calcium 89mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.