Mexican Chocolate Cakes
Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
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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AuntSusie63's Review
Easy to make, good texture. I was expecting something unusual, given the ingredients. Somewhat lacking in chocolatey flavor. Tasted just a little lingering heat(could be my cayenne is old). However, I used a brand new, good quality cinnamon and could not taste it at all. Was disappointed in the (lack of)flavor intensity. I would fiddle with the spices if I made it again.
Broikido's Review
I loved this cake just with the powdered sugar on top!! Will freeze the other one. Looking forward to having it with the cinnamon ice cream! Will definitely bake it again.
sp1958's Review
A unique chocolate flavor, easy to make, but needs some kind of icing. I served it with coffee ice cream, but still needed some kind of rich, chocolate icing or ganache, nice and dark...
donp17's Review