Mexican Chocolate Cake
Serves 6|
Hands-On Time:
|
Total Time:
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.
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.
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