Mexican Chocolate Cake

Mexican Chocolate Cake

Celebrate Cinco de Mayo with a fabulous chocolate cake that everyone will love. This moist cake is flavored with coffee, cinnamon and almond and topped with a fluffy Kahlua cream.


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Cooking Time35 min


  • 4 ounces semisweet chocolate
  • 3/4 cup water
  • 2 tablespoons instant coffee
  • 1/2 cup butter
  • 1 cup sugar
  • 3 eggs
  • 1 1/2 teaspoon Mexican vanilla
  • 1/2 teaspoon almond extract
  • 2 cups flour
  • 1/3 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk


  1. Grease 2 eight inch cake pans.
  2. In microwave or small sauce pan melt the chocolate in the water and stir in the coffee. Whisk together.
  3. Cream butter and sugar until fluffy and light. Beat in eggs one at a time and add vanilla and almond extract. Sift the dry ingredients together and fold them into the butter mixture alternating with the buttermilk and chocolate mixtures.
  4. Pour into cake pans and bake at 350 degrees F for about 35 minutes or until a tester is clean.
  5. Cool 10 minutes in the pans and turn out onto cake rack to cool thoroughly. Cover with whipped cream flavored with a little Kahlua.

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