If you love anything Mexican Chocolate, you'll love this super simple homemade cake. Add in those warming spices that pair so perfectly with chocolate and then top it with the most decadent cinnamon drizzle ever. The glaze is actually a family recipe from a favorite pumpkin cake!


  1. Preheat the oven to 350 degrees F. Grease the inside of a 12-cup Bundt pan well with butter and coat with flour.
  2. Add the softened butter and sugar to the bowl of a stand mixer. Cream for 2 minutes, scraping the sides of the bowl as needed. Mix in the eggs.
  3. Stir the cocoa powder into the warm water in a medium bowl. Stir well until all the powder is incorporated. With mixer on low, pour in the cocoa and water. Next add the vanilla.
  4. Continue to mix as you add the baking soda, baking powder, cinnamon, chili powder and salt.
  5. Gradually add the flour, mixing on low between each addition, just until fully incorporated into a batter. Transfer the batter to the prepared Bundt pan.
  6. Bake for 40 to 45 minutes, until a toothpick inserted into the cake comes out clean. Let cool completely, at least 30 minutes.
  7. Once the cake is cool, place a plate over the cake and invert the pan to release the cake to the serving plate.

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