HERDEZ® Chipotle Dark Chocolate Cake with Chocolate Drizzle

This deliciously moist chocolate cake with a little coffee has a hint of spice!

Recipe courtesy of Allrecipes® Brand Ambassador Jennifer L., 2013.


  • Non-stick cooking spray

  • 2 cups

    all-purpose flour

  • 2 teaspoons

    baking soda

  • 1 teaspoon

    baking powder

  • 2/3 cup

    unsweetened cocoa powder

  • 2 cups

    white sugar

  • 1/2 cup

    vegetable oil

  • 2

    large eggs

  • 1 cup

    HERDEZ® Traditional Chipotle Mexican Cooking Sauce

  • 1 cup

     hot water

  • 1 1/2 teaspoons

    instant coffee granules

  • Chocolate Drizzle: 

  • 1 1/2 cups

    semi-sweet chocolate chips

  • 6 tablespoons


  • 2 tablespoons

    light corn syrup

  • 1 teaspoon

    vanilla extract

Print Recipe

Serves 12



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a Bundt pan with non-stick cooking spray.

  2. Sift together flour, baking soda, baking powder, and cocoa in a large bowl. Set aside.

  3. Mix together sugar, oil, eggs, and chipotle sauce in a separate bowl.

  4. Dissolve instant coffee in hot (not boiling) water. Stir into egg mixture.

  5. Pour the wet ingredients into the dry ingredients; mix just until moistened. Pour batter into prepared Bundt pan.

  6. Bake in preheated oven until a toothpick inserted in the middle of cake comes out clean, 30 to 35 minutes. Let cake cool in pan before inverting onto a serving plate.

  7. To make glaze, combine chocolate morsels, butter, and corn syrup in microwave safe bowl. Microwave on high for 1 minute; stir. Continue microwaving on high in 30 second increments, stirring afterwards each time.

  8. To serve, slice cake and top with chocolate drizzle.

  9. Cook's Notes: Adjust chipotle sauce as needed for heat. If not using the full cup of chipotle sauce, fill the rest of the measuring cup with milk.

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