Mexican Chocolate Cake

1 cup unsalted butter

1 cup unsweetened cocoa powder

1-2 Tbsps. instant espresso powder

2 cups water

2 cups granulated sugar

2 cups all-purpose flour

1½ tsps. cinnamon

1¼ tsps. baking soda ¼ tsp. salt ¼ tsp. cayenne pepper, more or less to taste

1 cup semi-sweet chocolate chips

2 large eggs Frosting ½ cup unsalted butter, at room temperature Pinch of salt

1 tsp. vanilla extract

3 cups powdered sugar

2-3 Tbsps. milk

1 Tbsp. cinnamon Preheat oven to 325°F. Lightly coat 9×13” baking pan with cooking spray. Set aside. In large saucepan, melt butter over medium heat. Whisk in cocoa and espresso powder. Add water and sugar, whisking each addition until smooth. Remove pan from heat and set aside to cool for about 5 minutes. In medium bowl, combine flour, cinnamon, baking soda, salt, pepper, and chocolate chips. Mix briefly and set aside. Return to chocolate mixture. Add eggs and vanilla and whisk until fully incorporated. Gently stir in flour mixture using rubber spatula. Pour batter into prepared pan. Bake for 30-35 minutes, until toothpick inserted comes out clean. Let cool completely before frosting. To make frosting, beat butter until smooth using stand mixer. Add salt and vanilla and beat again to incorporate. Add powdered sugar and 2 tablespoons milk, and beat until smooth and fluffy, starting on low speed to blend, then increasing to high. Scrape sides of bowl as needed and adjust consistency if needed by adding more milk or powdered sugar. Finally, beat in cinnamon. Frost and garnish cake as desired.

Recipe adapted from nourish-and-fete.com.