Mexican Hot Chocolate Snack Cake

8 slices
45 min

A very simple dense, chocolate snack cake topped with homemade whipped cream, spiced with cinnamon and chili powder. This cake, like traditional Mexican hot chocolate is dense and rich. It’s easy to whisk together, using only bowl and spoons (no mixers required) that incorporates both cocoa powder and melted chocolate. Dry ingredients are whisked together and set aside while you chop high-quality dark chocolate and butter. The sugars are combined in a saucepan with strong coffee and simmered until the mixture is boiling and the sugars are dissolved. The hot coffee syrup is then poured over the chopped chocolate ganache-style, and the mixture sets to give the chocolate time to melt. Eggs and vanilla are whisked in, followed by the dry ingredients, and the cake bakes in an 8x8 square pan.

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mexican hot chocolate snack cake

mexican hot chocolate snack cake

mexican hot chocolate snack cake

Mexican Hot Chocolate Snack Cake

Recipe details

  • 8  slices
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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for the cake

  • 1 cup (120 g) all purpose flour
  • 1 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp chili powder
  • 1/2 cup (50 g) granulated sugar
  • 1/2 cup (55 g) brown sugar
  • 75 g (2.64 oz) dark chocolate, chopped
  • 3 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 cup strong coffee

for the frosting

  • 1 1/2 cup heavy cream
  • 1 tsp ground cinnamon
  • 1/2 tsp chili powder
  • 1 cup powdered sugar
  • 1 tsp vanilla extract


Preheat the oven to 350° F. Line a 8x8 baking dish with parchment paper, set aside.
Roughly chop chocolate and place in a large bowl, along with the butter. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and chili powder. Set aside.
Combine sugar, brown sugar, and coffee in a medium saucepan. Cook over medium heat, until mixture is boiling and sugars have dissolved. Pour the hot coffee mixture over the chocolate and butter and let set for 5 minutes.
Whisk the chocolate coffee mixture until smooth and all of the chocolate and butter has melted. Whisk in the egg and vanilla. Add the dry ingredients and whisk again until smooth and no lumps remain.
Pour batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool for 20 minutes in the pan and then remove from pan and cool completely.
To make the frosting, combine heavy cream, cinnamon, chili powder, powdered sugar, and vanilla in a large measuring cup or a medium bowl with high sides. Blend with an immersion blender for 3-4 minutes, until frosting is thick and stiff peaks form. Spoon frosting onto the cooled cake and smooth with a spoon or offset spatula.
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