Mexican Chocolate Cake

David Prince

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Serves 6| Hands-On Time: 20m | Total Time: 2hr 00m

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

Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.
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.
Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely.
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.

By Jane Kirby and Kay Chun, April 2002

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 450

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

What does this mean? See Nutrition 101.

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Quick Tip

Gourmet chocolate contains high-quality cacao beans and a high percentage of cocoa butter. Inferior chocolate often has sugar added to mask the flavor.