Online Recipe Book

Chocolate Cake 15 (Mexican)

Source
http://www.food.com/recipe/mexican-chocolate-cake-69917
Yield
One 8" cake
Prep info
20 min prep + 30 min bake + 10 min cool + 2 hr cool + 5 min prep + 30 min dry
Prep time
Not set
Cook time
3 hours, 35 minutes
Time required
3 hours, 35 minutes
Oven preheat
350F
Type
Desserts - Misc
Status
Rejected
Tags

Ingredients

  • Cake:
  • 1.5 c Flour (Plain)
  • 1 c Sugar (Granulated)
  • 1/2 c unsweetened cocoa powder (50g)
  • 2 t ground cinnamon
  • 1 t baking soda
  • 1/4 t cayenne pepper (or ground Mexican chili powder)
  • 1/4 t salt
  • 1 c cold water
  • 1/4 c vegetable oil
  • 1 T balsamic vinegar
  • 1 T vanilla extract
  • Chocolate Glaze:
  • 1 c Sugar (Icing) (120g)
  • 1/2 c cocoa powder
  • 6 T water
  • 10 fresh strawberries (small)

Method

Heat oven to 350F.  Lightly coat an 8" round cake pan with oil.

Combine all cake ingredients in a mixing bowl and stir until smooth.  Pour into a pan and bake 25-30 minutes (until 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 icing sugar, cocoa powder, and water.  Dip each strawberry into the glaze and set aside.  Pour the remaining glaze over the cake and arrange the strawberries on top.

Set cake aside to dry, about 30 minutes.

Notes

SJ Note 29 June 2011: Despite how intrigued I was by this recipe, and its rave reviews on food.com, we didn't care for the taste in the end.  That's a personal preference, though, so feel free to try the recipe yourself - it does work.  We just tasted the cake and decided we didn't like it, before bothering with the glaze, so I have no idea how the glaze works out.