Prep 15 mins
Cook 30 mins
Subtly spiced with cinnamon and cayenne pepper, this decadent chocolate cake is reminiscent of Mexican hot chocolate. From Country Living Magazine.
- 2 tablespoons butter
- 1 tablespoon cocoa
- 1 cup flour
- 1⁄4 cup cocoa
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon cayenne pepper
- 6 ounces bittersweet chocolate
- 1⁄2 cup unsalted butter
- 4 large eggs
- 1⁄2 cup sugar
- 1⁄3 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 ounces bittersweet chocolate
- Preheat oven to 350 degrees F.
- Butter one 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment paper with 2 Tbl butter and dust the pan with 1 tablespoon cocoa.
- In a medium bowl, sift together the flour, 1/4 cup cocoa, salt, baking powder, cinnamon, and cayenne and set aside.
- In a double boiler over simmering water, melt 6 ounces chocolate and the butter. Set aside.
- In a large bowl using an electric mixer set on medium high, beat the eggs and sugars until the mixture thickens and increases in volume--about 5 minutes. Reduce mixer speed to low, add the chocolate mixture and the vanilla, and beat until combined. Gradually add the flour mixture and beat until incorporated.
- Pour batter into prepared pan. Bake on the middle shelf of the oven until cake springs back when lightly touched in the center--30 to 40 minutes.
- Cool cake in the pan on a wire rack for 20 minutes. Invert the cake onto the wire rack, remove the parchment paper, and cool completely.
- Transfer cake to a serving dish. Melt the remaining bittersweet chocolate and drizzle over the top of the cake.