A delightful twist on the classic Mexican chocolate cake, this recipe incorporates a hint of chili for a subtle kick and uses sour cream for a moist texture.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a saucepan, combine the butter, water, and cocoa powder. Heat over medium heat until the butter is melted and the mixture is smooth.
Stir constantly to prevent the cocoa from burning.
In a large mixing bowl, whisk together the flour, baking soda, sugar, cinnamon, and chili powder.
Sifting the dry ingredients can help avoid lumps.
Add the eggs, vanilla extract, and sour cream to the dry ingredients and mix until combined.
Ensure the eggs are at room temperature for better mixing.
Pour the melted chocolate mixture into the batter and stir until smooth.
Mix gently to avoid overworking the batter.
Pour the batter into a greased 9x13-inch baking pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
While the cake is baking, prepare the icing by heating the butter, cocoa powder, and milk in a saucepan until it begins to bubble.
Stir constantly to prevent scorching.
Remove the saucepan from heat and whisk in the powdered sugar, vanilla extract, and pecans until smooth.
Add the powdered sugar gradually to avoid lumps.
Once the cake is out of the oven, pour the icing over the hot cake and spread evenly.
Icing the cake while hot allows it to seep into the cake for extra moisture.
Let the cake cool before slicing and serving. Enjoy your spiced Mexican chocolate cake!
Cooling helps the icing set properly.
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