mexican chocolate cake
photo by TheRedneckHippie
- Ready In:
- 1 1⁄2 cups all-purpose flour
- 1 cup sugar
- 1⁄2 cup unsweetened cocoa
- 2 teaspoons 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 canola oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon vanilla extract
- 1 cup confectioners' sugar
- 1⁄2 cup cocoa
- 6 tablespoons water
- 10 small fresh strawberries
- 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
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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.
I didn't add the chocolate glaze since the sugar is technically not vegan and my friend (who I was cooking for) is very strict. I also used apple sauce instead of oil out of convenience. I love the flavour of mexican chocolate and enjoyed this - it was fluffy, moist and had a pleasing kick to it. Also, this was easier to make than a lot of vegan dessert recipes out there. Thanks!
This is a really delicious cake! I loved the unusual aftertaste. It was very easy to make too. I used hot chilli powder instead of cayenne pepper, margarine instead of canola oil and almond essence instead of vanilla ... came out fine. I also used soya milk for the glaze to make it more "fudgy". The only reason I'm giving it 4 rather than 5 stars is because it took a fair bit longer to cook than the recipe says.
A-MAZING!! I made this for an office birthday and no one suspected it was vegan, and I didn't bother telling them. I've made many, many non-vegan cakes for the office and this one got the most "mmmm's" and "ooohhhh's" and "YUM's"!! I doubled the recipe to make a double layer cake with whole dipped strawberries on top. A stellar presentation! Next time I will also thinly slice strawberries to layer between the cake layers. I wasn't sure that strawberries would go well with the cinnamon, but it was a great pairing. Next time I will also probably add a bit of cinn and cayenne to the frosting. Oh, and I used vanilla soy milk instead of water for both. Thanks!! It was wonderful-