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Mexican Chocolate Cakes

Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
Total time 2 hrs, 15 mins
Yield Makes 2 cakes, each serving 9
Extremely chocolaty with a chile kick, these Mexican Chocolate Cakes pair well with fabulous Cinnamon Ice Cream.

Ingredients

  • 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
  • Powdered sugar

Nutrition Information

  • calories 326
  • caloriesfromfat 40 %
  • protein 4.5 g
  • fat 15 g
  • satfat 2.9 g
  • carbohydrate 47 g
  • fiber 2.3 g
  • sodium 232 mg
  • cholesterol 27 mg

How to Make It

  1. 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.

  2. 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.

  3. Bake until a toothpick inserted in each cake comes out clean, about 45 minutes.

  4. 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.

  5. Make ahead: Up to 1 day, covered; top with powdered sugar after unwrapping.

  6. Note: Nutritional analysis is per serving.