Mexican Chocolate Cake

Step 1

Set the oven to 350°F and wait for the indicator light or beep to signal it has finished heating, about 10 minutes.

Step 2

Grease the inside of a 9-inch round cake pan with butter or cooking spray, coating the bottom and all sides evenly.

Step 3

Pour 1.5 cups flour, 0.5 cup cocoa powder, 1 cup sugar, 1.5 teaspoons cinnamon, and 0.25 teaspoon cayenne into a large mixing bowl.

Step 4

Whisk the dry ingredients together with a wire whisk or fork until no cocoa lumps remain and the color is uniform, about 1 minute.

Step 5

Crack both eggs into a separate small bowl and whisk them together with a fork until the yolks and whites are fully combined.

Step 6

Pour the whisked eggs and 0.75 cup milk into the dry ingredients in the large bowl.

Step 7

Stir with a wooden spoon or spatula until just combined—stop as soon as no dry flour streaks remain, about 20 seconds.

Step 8

Pour the batter into the prepared cake pan, spreading it evenly with a spatula so the surface is level.

Step 9

Slide the cake pan into the preheated oven on the middle rack and set a timer for 20 minutes.

Step 10

Insert a toothpick into the center of the cake; when it comes out with just a few moist crumbs (not wet batter), the cake is done.

Step 11

Remove the pan from the oven using oven mitts and place it on a heat-safe surface or cooling rack for at least 5 minutes.