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Decadent Mexican Hot Chocolate Upside Down Cake

Mexican Hot Chocolate Upside Down Cake - featured image
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A rich and moist upside down chocolate cake infused with traditional Mexican hot chocolate spices like cinnamon and cayenne pepper, perfect for parties and cozy gatherings.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour (or gluten-free flour blend for GF option)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper (adjust for spice preference)
  • ¾ cup (150g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) buttermilk (or dairy-free milk + 1 tablespoon vinegar)
  • ½ cup (100g) packed light brown sugar (for topping)
  • ¼ cup (60g) unsalted butter (for topping)
  • ¼ cup (30g) unsweetened cocoa powder (for topping)
  • ¼ teaspoon ground cinnamon (for topping)
  • Pinch of cayenne pepper (optional, for extra kick)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your 9-inch cake pan generously and set aside.
  2. Prepare the topping: In a small saucepan, melt ¼ cup (60g) butter over medium heat. Stir in ½ cup (100g) brown sugar, ¼ cup (30g) cocoa powder, ¼ teaspoon cinnamon, and a pinch of cayenne pepper if desired. Mix until smooth and bubbly, about 2-3 minutes. Pour this mixture evenly into the bottom of your prepared cake pan.
  3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, cinnamon, and cayenne pepper.
  4. In a large bowl, cream the softened butter and granulated sugar with an electric mixer or by hand until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition until just combined; do not overmix.
  6. Pour the batter carefully over the prepared topping in the cake pan, smoothing the top with a spatula.
  7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should feel springy to the touch and smell chocolaty with cinnamon.
  8. Let the cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen and carefully invert the cake onto a serving plate. If any topping bits stick, gently spoon them back on top.
  9. Serve warm or at room temperature.

Notes

Use room temperature butter and eggs for a lighter texture. Spoon and level flour for accurate measurement. Do not overmix the batter to avoid a tough cake. Let the cake cool before inverting to prevent sticking or breaking. Prepare the topping first to save time. For dairy-free or vegan versions, substitute butter with coconut oil, eggs with flax eggs, and buttermilk with plant-based milk plus vinegar. Adjust cayenne pepper to taste for desired spice level.

Nutrition

Keywords: Mexican hot chocolate cake, upside down cake, chocolate cake, cinnamon cake, spicy chocolate cake, party dessert, easy chocolate cake

Find it online: https://leilameals.com/decadent-mexican-hot-chocolate-upside-down-cake-recipe-easy-and-perfect-for-parties/