This Mexican chocolate cake is so perfect for Cinco de Mayo. It is spicy and full of chocolate flavor! If you love spicy food, this is for you!

Gluten Free Mexican Chocolate Cake

Adopted from The Loopy Whisk. This recipe yields about three 4-inch cake pans or 12 cupcakes.

Ingredients

• 200g dark chocolate, chopped
• 150g unsalted butter
• 15g cocoa powder
• 150g caster sugar from Judee’s
• 3 eggs
• 65g gluten free white rice flour mix
• 30g almond flour
• ½ teaspoon vanilla bean paste
• 1 ½ teaspoons baking powder
• ½ teaspoon xanthan gum from Judee’s
• ½ teaspoon salt
• 1/8 teaspoon cayenne pepper (you can add more to your liking)
• 1/4 teaspoon cinnamon powder
• 90g hot water

Steps

1. Preheat the oven to 325°F. Prepare three 4-inch cake pans, butter & flour the pans or spray oil on the pans. Set aside.
2. Using a double boiler method, put a heatproof bowl over a pan of simmering water. Melt the dark chocolate and butter together. Set aside to cool until warm. Mix in cocoa powder and sugar.
3. Add in eggs, one at a time, whisking well after each addition.
4. Add all dry ingredients to the chocolate mixture, mix well until no flour clumps remain.
5. Add hot water and whisk well until the batter is smooth and glossy.
6. Divide the batter equally into the prepared pans.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Vanilla American Buttercream

Use your favorite vanilla American buttercream. Divide the buttercream into small bowls then add in food coloring to each one.

Assemble

1. Because it is a pinata cake, I cut out a same hole in the middle of the bottom and middle layer of the cake. Therefore, I can put sprinkles inside the cake.
2. Place first cake layer on a cake turntable.
3. Pipe the buttercream on the edge of the cake.
4. Repeat for middle layer.
5. Prior to putting the top cake layer on top, I pour the sprinkles into the middle hole. Then I put the last cake later on top.
6. Crumb coat the cake and refrigerate it for about 30 minutes, or overnight
7. Final coat the cake and decorate it with more sprinkles. Have fun & enjoy!

Storage: Once prepared, this cake will keep for 5 days in the fridge.

Note: You can substitute this recipe with 1:1 gluten free all-purpose flour on the market.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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