Taking a look at the ingredient's list, one would quickly find out that this is not your usual chocolate cake. A Mexican chocolate cake incorporates the warmth of spices like cinnamon and chili and the punch of balsamic vinegar. The result is a cake with a spicy kick that is not too sweet, yet super flavorful. I love it, and I specially enjoy serving it to friends because no one ever expects it to be spicy. It's a pleasant surprise, but I am not sure kids would like it, or someone with a more pick palate (like Andrew). You can cut back on the amount of chili or cayenne used in the cake to fit your own taste. I've made this cake numerous times because it's so easy, fast and makes very little mess of bowls and dishes. In fact, this batter is made in one bowl, than poured into the cake pan, and that's it. I normally don't make the chocolate glaze, I prefer simple cakes, but this time I went all the way, so you can have an idea of how pretty this simple cake can be.
This is an egg-less cake, great news for all the batter eaters out there (you know who you are...)
Mexican Chocolate Cake Recipe:
makes one 8 inch round cake
You will need:
1 1/2 cup of flour
1 cup of sugar
1/2 cup of unsweetened cocoa
2 teaspoons of cinnamon
1 teaspoon of baking soda
1/4 teaspoon of cayenne pepper or chili powder
1/4 teaspoon of salt
1 cup of cold water
1/4 cup of canola oil
1 tablespoon of balsamic vinegar
1 tablespoon of vanilla extract
Preheat the oven to 350 degrees. Butter an 8 inch cake pan, set aside.
In a large bowl,whisk all dry ingredients. Add the wet ingredients and mix well until batter is fully combined. Pour batter into prepared cake pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let cake cool for 10 minutes, remove from pan and finish cooling it in a wire rack.
Chocolate Glaze Recipe (optional):
For the glaze, combine confectioner's sugar and cocoa using a 2 for 1 ratio (2 parts sugar, 1 part cocoa). Use small amounts of water by the spoon full to moisten it and bring to the consistency you want. For this cake, I used less than 1 cup of sugar and half that amount of cocoa. I also added a pinch of cinnamon to it.
If you have extra glaze, keep it refrigerated and use it over fruits or mix it with plain yogurt.