Mexican Chocolate Cake

Thumb_mexican_chocolate_cake_001

(from walowrey’s recipe box)

This recipe brings some sweet heat with the combination of heavenly chocolate, cayenne pepper, and cinnamon.

Nutritional information: 450 calories (0% from fat), 12g fat, 2g saturated fat, 6mg protein, 87g carbohydrate, 6g fiber, 0mg cholesterol, 4mg iron, 312mg sodium, and 36mg calcium.

Source: Real Simple

Serves 6 people

Categories: Cakes, Desserts, Mexican, Vegan

Ingredients

  • 1 1/2 cups organic all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa
  • 2 teaspoons organic cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper or ground Mexican chili powder
  • 1/4 teaspoon salt
  • 1 cup cold water
  • 1/4 cup organic canola oil
  • 1 tablespoon organic balsamic vinegar
  • 1 tablespoon organic vanilla extract
  • 1 cup confectioners' sugar
  • 1/2 cup cocoa
  • 6 tablespoons water
  • 10 small fresh organic strawberries

Directions

  1. Heat oven to 350° F.

  2. Lightly coat an 8-inch round cake pan with vegetable cooking spray.

  3. Combine all-purpose flour, sugar, cocoa, cinnamon, baking soda, cayenne pepper (or Mexican chili powder), salt, water, canola oil, balsamic vinegar, and vanilla extract in a mixing bowl and stir until smooth.

  4. Pour mixture into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

  5. Cool in the pan on a wire rack for 10 minutes.

  6. Remove cake from the pan and cool completely.

  7. When the cake has cooled, whisk together the confectioners’ sugar, cocoa, and water.

  8. Dip each strawberry into the glaze and set aside.

  9. Pour the remaining glaze over the cake and arrange the strawberries on top.

  10. Set aside to dry, about 30 minutes.

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