Mexican Chocolate Cake

Instructions

1. Dry mix In a mixer bowl, combine 1 3/4 cups all-purpose flour, 1 3/4 cups sugar, 1 teaspoon baking powder, 2 teaspoons baking soda, 1 teaspoon salt, 4 tablespoons cocoa powder, 2 teaspoons ground cinnamon, 1/4 teaspoon cayenne pepper, and 3/4 bar grated Mexican chocolate. Use the paddle attachment to blend until evenly mixed.
2. Add wets With the mixer running on low speed, add 2 eggs, 2 tablespoons instant coffee dissolved in 1 cup warm water, 1/2 cup vegetable oil, 1 cup buttermilk, and 1 teaspoon vanilla extract. Mix until smooth and well combined, scraping down the bowl as needed.
3. Bake Pour the batter into a greased 9×9-inch baking pan. Bake at 350°F for about 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a rack before frosting.
4. Make frosting In a clean mixer bowl, beat 2 sticks softened salted butter with 1 teaspoon vanilla extract, 4 cups powdered sugar, and 1 teaspoon ground cinnamon. Gradually add 6 tablespoons heavy whipping cream until the frosting is smooth, light, and creamy.
5. Finish and serve Spread the frosting evenly over the cooled cake. Grate and sprinkle the remaining 1/4 bar of Mexican chocolate over the top for garnish. Slice and serve.