Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
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  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

This Story Originally Appeared On sunset.com


Credit: Shelly Strazis; Styling: Valerie Aikman-Smith

Recipe Summary test

2 hrs 15 mins
Makes 2 cakes, each serving 9


Ingredient Checklist


Instructions Checklist
  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

326 calories; calories from fat 40%; protein 4.5g; fat 15g; saturated fat 2.9g; carbohydrates 47g; fiber 2.3g; sodium 232mg; cholesterol 27mg.