Mexican Chocolate Cake

Subtly spiced with cinnamon and cayenne, this rich Mexican Chocolate Requeson Cake has a light and airy texture thanks to the Real California requeson cheese. Serve it with Real California whipped cream and fresh berries.


  • Real California Requesón cheese: 14 oz. Real California Requesón cheese
  • extra large eggs: 3 extra large eggs
  • pure vanilla extract: 2 tsp pure vanilla extract
  • flour: 1 1/4 cups flour
  • sugar: 1 cup sugar
  • cocoa powder: 1/4 cup cocoa powder (for cake)
  • baking powder: 2 tsp baking powder
  • sea salt: 1 1/2 teaspoons sea salt
  • ground cinnamon: 1 tsp ground cinnamon
  • cayenne pepper: 1/4 tsp cayenne pepper

For instructions visit

California Grown