Mexican Chocolate Cakes

Very chocolaty, with a chile kick—and fabulous with cinnamon ice cream. We decorated the cakes with stencils made from an autumn leaf traced onto tagboard.

Mexican Chocolate Cakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup plus ½ tbsp. unsweetened cocoa

  • cups flour

  • cups granulated sugar

  • 1

    cup packed light brown sugar

  • tablespoons cinnamon

  • 2

    teaspoons baking soda

  • ½

    teaspoon cayenne

  • ½

    teaspoon salt

  • 2

    cups whole milk

  • ½

    cup vegetable oil

  • ½

    cup olive oil

  • 2

    large eggs

  • 2

    tablespoons balsamic vinegar

  • tablespoons vanilla extract

  • Powdered sugar

Directions

1. Preheat oven to 350°. Butter two 8-in. round cake pans. Line bottoms with waxed paper cut to fit. Butter paper, then dust pans with 1/2 tbsp. cocoa. 2. Whisk remaining 1 cup cocoa, the flour, sugars, cinnamon, soda, cayenne, and salt in a bowl to blend. Add milk, oils, eggs, vinegar, and vanilla; whisk until smooth. Pour into pans, dividing batter evenly. 3. Bake until a toothpick inserted in each cake comes out clean, about 45 minutes. 4. Cool cakes in pans for 10 minutes. Loosen cakes from pans with a metal spatula. Turn out each cake onto a plate. Discard waxed paper. Invert cakes onto racks and cool completely. Sift powdered sugar over stencils onto cakes. Make ahead: Up to 1 day, covered; top with powdered sugar after unwrapping.


Nutrition

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