Mexican chocolate spice cake

By Chef David Wolfman
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A Mexican chocolate cake with Indigenous influences that will bring dessert to a new level. 



  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 cup butter, plus 1 teaspoon for greasing baking pan
  • 1/2 cup sifted cocoa powder, plus 1 tablespoon for dusting
  • 3/4 cup brewed black coffee at room temperature
  • 2 eggs, beaten
  • 2 cups sugar
  • 1/2 cup buttermilk
  • 1 tablespoons vanilla
  • 1/4 cup icing sugar
  • Handful fresh raspberries, to serve (optional)
  • Whipped cream, to serve


  1. Preheat oven to 375F (190C).
  2. Sift flour, baking soda, cinnamon and cayenne into a mixing bowl. Sift again. Set aside.
  3. Melt one cup butter in a large saucepan over low heat. Add 1/2 cup cocoa powder and whisk until smooth. Whisk in the coffee and heat to lukewarm. Remove from heat.
  4. Add the eggs, sugar, buttermilk and vanilla to the cocoa mixture and stir to combine. Whisk in the dry ingredients very lightly. Small lumps are okay.
  5. Butter a 23 × 23 cm cake pan and dust with cocoa powder. Pour in the batter.
  6. Bake for 30 minutes. Let cake cool for 20 minutes, covered with a clean tea towel before loosening edges and inverting onto a serving plate.
  7. Sift icing sugar onto the top of the cake. Serve with fresh berries or whipped cream if desired.

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