Mexican Chocolate Cake

Mexican Chocolate Cake
David Prince
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preparation
20
minutes
cooking
120
minutes
Serves 6

Ingredients

Cake:
1 1/2
cups
all-purpose flour
1
cup
sugar
1/2
cup
unsweetened cocoa
2
teaspoons
cinnamon
1
teaspoon
baking soda
1/4
teaspoon
cayenne pepper or ground Mexican chili powder
1/4
teaspoon
salt
1
cup
cold water
1/4
cup
canola oil
1
tablespoon
balsamic vinegar
1
tablespoon
vanilla extract
Chocolate glaze:
1
cup
confectioners' sugar
1/2
cup
cocoa
6
tablespoons
water
10
small fresh strawberries

Directions

  1. Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.
  2. Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely.
  4. When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.
     
Jane Kirby and Kay Chun
March 2002

Nutritional Information

  • Per Serving
  • Calories 450
  • Calcium 36 mg
  • Carbohydrate 87 g
  • Cholesterol 0 mg
  • Fat 12 g
  • Fiber 6 g
  • Iron 4 mg
  • Protein 6 mg
  • Sat Fat 2 g
  • Sodium 312 mg
What does this mean? See Nutrition 101.

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