About the Recipe
A Gluten-Free Mexican Hot Chocolate Cake is a decadent chocolate dessert that combines traditional Mexican flavors with the comforting essence of a classic chocolate cake. Its luxurious chocolate foundation, made from high-quality cocoa powder or melted dark chocolate, creates a moist and fudgy texture that melts effortlessly in the mouth. Warm spices like cinnamon, which imparts a warm, sweet, and slightly woody note, enhance the flavor and infuse a comforting aroma. A subtle heat from chili powder or cayenne pepper adds complexity and a gentle warmth that lingers on the palate. This unique blend of flavors creates a sophisticated rendition of a classic chocolate cake, transporting the taste buds on a delightful journey.
The Gluten-Free Mexican Hot Chocolate Cake’s texture is notable. Crafted without wheat flour, it often uses almond, coconut, or gluten-free all-purpose flour. These substitutes ensure gluten-free status and a moist, tender crumb. Eggs help the ingredients blend, resulting in a light, indulgent cake.
To prepare, combine dry ingredients (gluten-free flour, cocoa powder, baking powder, spices) in one bowl and wet ingredients (eggs, vanilla extract, milk or dairy-free alternative) in another. The batter forms beautifully, rich in color and aroma. Pour into a prepared pan and bake until set.
Enhance the experience with accompaniments. Dust with powdered sugar or drizzle with chocolate ganache. For contrasting flavors, add whipped cream or vanilla ice cream. Garnish with cinnamon or finely chopped chili for visual appeal and flavor hints.
This cake celebrates Mexican culinary traditions with its decadent chocolate base, warm spices, and moist crumb. It’s a delightful treat for all, regardless of dietary restrictions. Whether served at a gathering or enjoyed alone, it promises a lasting impression.
Ingredients
¼ cup oat flour
½ cup cornstarch
½ cup rice flour
1 cup glutinous rice flour
½ cup tapioca flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon kosher salt
⅔ cup unsweetened Black Dutch-processed cocoa powder
1 ⅓ cups granulated sugar
1 cup of oil
4 large eggs
1 cup whole milk/buttermilk
3 tablespoons pure vanilla extract
8 ounces of sour cream
3 ounces instant chocolate pudding
½ package of mini chocolate chips
1 ½ teaspoons ground cinnamon
⅛ teaspoon ground cayenne
Preparation
In a large mixing bowl, combine all of the ingredients until well blended. For best results, add the chocolate chips last and gently fold them into the batter.
Grease your favorite Bundt pan thoroughly to prevent sticking.
Pour the batter evenly into the pan.
Preheat your oven to 350 degrees Fahrenheit.
Bake the cake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10–15 minutes before turning it out onto a wire rack to cool completely. Serve as is or with your favorite glaze or dusting of powdered sugar.
Notes