Mexican Chocolate Cake

Mexican Chocolate Cake Recipe
Photo: David Prince
This one-layer dark chocolate cake is spiced up with cinnamon and Mexican chili powder or cayenne pepper, covered in a chocolate glaze, and topped with fresh strawberries.

Yield:

6 servings

Recipe from

Nutritional Information

Calcium 36 mg
Calories 450
Caloriesfromfat 0 %
Carbohydrate 87 g
Cholesterol 0 mg
Fat 12 g
Fiber 6 g
Iron 4 mg
Protein 6 mg
Satfat 2 g
Sodium 312 mg

Ingredients

Cake:
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon cayenne pepper or ground Mexican chili powder
1/4 teaspoon salt
1 cup cold water
1/4 cup canola oil
1 tablespoon balsamic vinegar
1 tablespoon vanilla extract
Chocolate Glaze:
1 cup confectioners' sugar
1/2 cup cocoa
6 tablespoons water
10 small fresh strawberries

Preparation

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 for 10 minutes. Remove from pan and cool completely. When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.

Note:

Jane Kirby and Kay Chun and Jenny Rosenstrach,

April 2002
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