Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
Total Time
2 Hours 15 Mins
Makes 2 cakes, each serving 9

Extremely chocolaty with a chile kick, these Mexican Chocolate Cakes pair well with fabulous Cinnamon Ice Cream.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Step 5

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

Step 6

Note: Nutritional analysis is per serving.

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