Easy Mexican-Style Chocolate Cake |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a modified recipe from . Very easy to make and doesn't need to be frosted unless you want. I rely on this recipe for those last minute dessert emergencies. Delicious with coffee! A subtle chocolate flavor, rich with spices! Ingredients:
2 cups unbleached flour |
1/4 cup mexican chocolate, grated |
1 cup dark brown sugar |
1/2 cup unbleached cane sugar (or 1/2 cup piloncillo) |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/4 teaspoon cardamom powder |
1/8 teaspoon ground cloves |
1/2 teaspoon anise seed, lightly crushed |
1/2 cup margarine or 1/2 cup butter, softened to room temperature |
1/2 cup vegetable oil |
1 cup water |
1/2 cup buttermilk, soured or 1/2 cup almond milk |
2 eggs |
1 teaspoon pure vanilla extract |
1/4 cup slivered almonds, toasted (optional) |
confectioners' sugar, for dusting |
Directions:
1. Preheat oven to 350 degrees. Butter and flour a 12 x 18 inch pan.
2. In a large bowl, stir together the flour, Mexican chocolate, both sugars, baking soda and spices.
3. In a separate bowl beat the butter or margarine, oil, water, buttermilk, eggs and vanilla, until smooth. Stir the dry ingredients into the butter/egg mixture just until moistened. Pour the batter evenly into the greased pan.
4. Bake for 25-30 minutes, or until a toothpick inserted into the center of cake comes out clean.
5. Allow to cool. Dust with powdered sugar and garnish with toasted slivered almonds if desired.
6. Yield: One large 12 x18 cake, but I usually cut the recipe in half to make an 8 x 8 cake.
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