Community Pick
mexican chocolate cake
photo by TheRedneckHippie
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 354.88 ml all-purpose flour
- 236.59 ml sugar
- 118.29 ml unsweetened cocoa
- 9.85 ml cinnamon
- 4.92 ml baking soda
- 1.23 ml cayenne pepper (or ground mexican chili powder)
- 1.23 ml salt
- 236.59 ml cold water
- 59.14 ml canola oil
- 14.79 ml balsamic vinegar
- 14.79 ml vanilla extract
-
chocolate glaze
- 236.59 ml confectioners' sugar
- 118.29 ml cocoa
- 88.74 ml water
- 10 small fresh strawberries
directions
- Heat oven to 350*F.
- Lightly coat an 8" round cake pan with vegetable cooking spray.
- Combine all cake ingredients in a mixing bowl and stir until smooth.
- Pour into a pan and bake 25 to 30 minutes (until toothpick inserted in the center comes out clean).
- Cool in the pan on a wire rack for 10 minutes.
- Remove from pan and cool completely.
- When the cake has cooled whisk together the first three glaze ingredients.
- Dip each strawberry into the glaze and set aside.
- Pour the remaining glaze over the cake and arrange the strawberries on top.
- Set aside to dry- about 30 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This cake is great for guests who don't eat eggs. I have used it many times, often serving with berries to bring out the chocolate flavours. I try to cut down on the sugar a bit, and have always used raspberry flavoured balsamic vinegar. I half the chocolate glaze recipe depending on whether I want a drizzled pattern or dripping glaze. The cake is a bit heavier/denser, but so so good!
-
Very interesting cake! Reminded me of Texas Sheet Cake my friend's mom used to make. I thought the spices were a tad too strong, but I really liked the dense, brownie-like texture. I sprinkled some toasted almond slivers on it and added some Cool Whip. And I sliced up some frozen strawberries, which were really a good foil to the spicy nature of the cake.
see 32 more reviews
RECIPE SUBMITTED BY
kleigh83
Nashville, TN