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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Extremely chocolaty with a chile kick, these Mexican Chocolate Cakes pair well with fabulous Cinnamon Ice Cream. Ingredients:
1 cup plus 1/2 tbsp. unsweetened cocoa |
2 3/4 cups flour |
1 1/4 cups granulated sugar |
1 cup packed light brown sugar |
1 1/2 tablespoons cinnamon |
2 teaspoons baking soda |
1/2 teaspoon cayenne |
1/2 teaspoon salt |
2 cups whole milk |
1/2 cup vegetable oil |
1/2 cup olive oil |
2 large eggs |
2 tablespoons balsamic vinegar |
1 1/2 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.
5. Make ahead: Up to 1 day, covered; top with powdered sugar after unwrapping.
6. Note: Nutritional analysis is per serving.
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