Mexican Chocolate Cake

Mexican Chocolate Cake
Photo by David Prince

Ingredients

  • 1 teaspoon baking soda
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon cayenne pepper or ground Mexican chili powder
  • 2 teaspoons cinnamon
  • 1 ½ cups all-purpose flour
  • Cake:
  • 2 teaspoons cinnamon
  • + 27 more ingredients
    • 6 tablespoons water
    • 1 cup sugar
    • 1 ½ cups all-purpose flour
    • ½ cup unsweetened cocoa
    • ½ cup cocoa
    • 1 cup confectioners' sugar
    • 1 tablespoon vanilla extract
    • ¼ cup canola oil
    • 1 teaspoon baking soda
    • 1 cup cold water
    • 10 small fresh strawberries
    • 6 tablespoons water
    • ½ cup cocoa
    • 1 cup confectioners' sugar
    • Chocolate Glaze:
    • Cake:
    • ¼ teaspoon salt
    • 10 small fresh strawberries
    • 1 cup sugar
    • ¼ cup canola oil
    • ½ cup unsweetened cocoa
    • ¼ teaspoon cayenne pepper or ground Mexican chili powder
    • ¼ teaspoon salt
    • 1 cup cold water
    • 1 tablespoon balsamic vinegar
    • Chocolate Glaze:
    • 1 tablespoon vanilla extract

Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray. Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack...

View full recipe at My Recipes

Comments

Variations on Mexican Chocolate Cake

  • Mexican Chocolate Cake
    • 5 ounces fine-quality bittersweet chocolate (not unsweetened)
    • 2 cups chopped pecans
    • 4 tablespoons unsalted butter
    • 2 cups all-purpose flour
    • +13 other ingredients


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