Mexican Chocolate Pudding Cake

Take your next chocolate cake to a whole new level with the addition of cinnamon, red pepper, and chipotle. Mexican chocolate is slightly spicy and goes perfectly with smooth chocolate pudding. This cake incorporates chocolate cake, pudding, and spice for a dynamic flavor and a sliced almond topping adds a crunch to the soft, warm cake.  Serve with ice cream. 

Mexican Chocolate Pudding Cake
Photo: Brian Woodcock
Hands On Time:
30 mins
Total Time:
1 hrs 10 mins
6 servings


  • 1 1/2 cups semisweet chocolate morsels

  • 1/2 cup butter

  • 3/4 cup granulated sugar

  • 4 large eggs

  • 1 cup all-purpose flour

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon ground red pepper

  • 1/4 teaspoon ground chipotle chile pepper

  • 1/2 teaspoon kosher salt, divided

  • 1/2 cup sliced almonds

  • 2 teaspoons olive oil

  • 1 teaspoon light brown sugar


  1. Preheat oven to 350°. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk in granulated sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, next 4 ingredients, and 1/4 tsp. salt.

  2. Pour batter into a greased (with butter) 2-qt. baking dish. Stir together sliced almonds, next 2 ingredients, and remaining 1/4 tsp. salt. Sprinkle almond mixture over cake batter. Bake at 350° for 30 minutes. (Center will be soft.) Cool on a wire rack 5 minutes. Serve warm.

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