Mexican Chocolate Cake

This rich, fragrant cake is delicious with coffee or just a glass of milk.

Serves: 8Hands-on: 20 minutesTotal: 55 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄4 cups all-purpose flour
  • 1 cup sugar
  • 1⁄4 cup cornstarch
  • 5 Tbsp. cocoa powder, divided
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon, divided
  • 1⁄2 tsp. salt
  • 1 tablespoon white vinegar
  • 1 tsp. vanilla extract
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. corn syrup
  • 1 cup confectioners’ sugar


  • Preheat oven to 350°F.
  • Combine flour, sugar, cornstarch, 3 tablespoons cocoa, baking soda, 1 teaspoon cinnamon, and the salt; mix well. Add the vinegar, vanilla, and 1 cup cold water; mix with a fork.
  • Pour the mixture into a 9-inch square greased and floured cake pan. Bake for 30 to 35 minutes. Cool the cake to room temperature.
  • For the glaze, combine remaining cocoa and cinnamon, oil, corn syrup, and 2 tablespoons water in a small saucepan. Cook over low heat until all the ingredients are melded. Add the confectioners’ sugar. Continue cooking, stirring constantly, until the sugar is dissolved.
  • Remove the glaze from the heat and beat until it is smooth and shiny. Spread over the top of the cake. Let cool before serving.