Best Ever Chocolate Mole Cake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich, chocolatey cake infused with traditional mole spices, layered with velvety chocolate ganache and served with a dusting of cinnamon. This mexican-inspired mexican ready in about 65 minutes layers all-purpose flour, cocoa powder, unsweetened chocolate into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (8 ratings) Prep: 30 min Cook: 35 min Serves 8 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan. In a bowl, whisk together flour, cocoa powder, 1/2 tsp cinnamon, and mole paste. Set aside.
  2. Step 2: In a separate bowl, beat eggs with a fork. Gradually add buttermilk and oil, mixing until smooth. Add dry ingredients and stir until just combined. Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean.
  3. Step 3: For ganache, chop dark chocolate and place in a heatproof bowl. Heat heavy cream until steaming, then pour over chocolate. Let sit for 2 minutes, then stir until smooth. Cool slightly, then spread over the cooled cake. Dust with remaining cinnamon before serving.

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Frequently asked questions

How long does Best Ever Chocolate Mole Cake take to make?

Total time is about 65 minutes (30 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Best Ever Chocolate Mole Cake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Best Ever Chocolate Mole Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Best Ever Chocolate Mole Cake for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Best Ever Chocolate Mole Cake?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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