South Of The Border Chocolate Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I saw a card that said, I once tried a desert called 'Death by Chocolate'...it only made me stronger. This cake always reminds me of that card. The cinnamon gives it a Mexican flair, the espresso makes it rich and grown-up, and the mayo makes it so moist. Ingredients:
for cake: 1 2/3 c sugar |
3 eggs |
1 tsp vanilla |
1 tsp cinnamon |
2 c all-purpose or cake flour, sifted |
2/3 c unsweetened cocoa powder – the best you can find |
1 1/4 tsp baking soda |
1/4 tsp baking powder |
1 c mayonnaise |
1 1/2 c water |
for sauce: 1 c half-and-half or heavy whipping cream |
1/2 c sugar |
1/4 c unsweetened cocoa powder – the best you can find |
3 t unsalted butter |
1 tsp instant espresso powder |
1 tsp vanilla |
1/2 tsp cinnamon |
Directions:
1. For cake: Preheat oven to 350F and grease and flour a bundt cake pan.
2. Beat sugar, eggs and vanilla until creamy.
3. In a separate bowl, whisk together mayonnaise and water.
4. Sift dry ingredients together and add to egg mixture alternately with mayonnaise mixture.
5. Pour into greased and floured bundt pan and bake at 350F for 30 minutes.
6. Cool only slightly before turning out onto rack to finish cooling.
7. For sauce: Combine cream, sugar, cocoa, butter, cinnamon and espresso in a small heavy saucepan.
8. Whisk over low heat until sugar dissolves and butter is completely melted.
9. Increase heat to medium and whisk until sauce just begins to simmer.
10. Remove from heat and mix in vanilla.
11. Cool to thick but pourable before pouring over cake.
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