Extremely chocolaty with a chile kick, these Mexican Chocolate Cakes pair well with fabulous Cinnamon Ice Cream.
1 cup plus 1/2 tbsp. unsweetened cocoa
2 3/4 cups flour
1 1/4 cups granulated sugar
1 cup packed light brown sugar
1 1/2 tablespoons cinnamon
2 teaspoons baking soda
1/2 teaspoon cayenne
1/2 teaspoon salt
2 cups whole milk
1/2 cup vegetable oil
1/2 cup olive oil
2 large eggs
2 tablespoons balsamic vinegar
1 1/2 tablespoons vanilla extract
How to Make It
Preheat oven to 350°. Butter two 8-in. round cake pans. Line bottoms with waxed paper cut to fit. Butter paper, then dust pans with 1/2 tbsp. cocoa.
Whisk remaining 1 cup cocoa, the flour, sugars, cinnamon, soda, cayenne, and salt in a bowl to blend. Add milk, oils, eggs, vinegar, and vanilla; whisk until smooth. Pour into pans, dividing batter evenly.
Bake until a toothpick inserted in each cake comes out clean, about 45 minutes.
Cool cakes in pans for 10 minutes. Loosen cakes from pans with a metal spatula. Turn out each cake onto a plate. Discard waxed paper. Invert cakes onto racks and cool completely. Sift powdered sugar over stencils onto cakes.
Make ahead: Up to 1 day, covered; top with powdered sugar after unwrapping.