Mexican Chocolate Cake

Photo by David Prince
Read Reviews
  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 450 calories
    • Fat 12 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 312 mg
    • Protein 6 mg
    • Carbohydrate 87 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 36 mg


  1. Check Cake:
  2. Check 1 1/2cups all-purpose flour
  3. Check 1cup sugar
  4. Check 1/2cup unsweetened cocoa
  5. Check 2teaspoons cinnamon
  6. Check 1teaspoon baking soda
  7. Check 1/4teaspoon cayenne pepper or ground Mexican chili powder
  8. Check 1/4teaspoon salt
  9. Check 1cup cold water
  10. Check 1/4cup canola oil
  11. Check 1tablespoon balsamic vinegar
  12. Check 1tablespoon vanilla extract
  13. Check Chocolate glaze:
  14. Check 1cup confectioners' sugar
  15. Check 1/2cup cocoa
  16. Check 6tablespoons water
  17. Check 10 small fresh strawberries


  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.