Spicy Mexican Hot Chocolate Cake
Get ready to elevate your dessert game with this Spicy Mexican Hot Chocolate Cake! 🌶🍫❤️ The perfect blend of warm, rich chocolate combined with a spicy kick will have you craving more with every bite.
Ingredients:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ cups sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp cayenne pepper
- 1 cup milk
- 1 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, cinnamon, and cayenne pepper.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving. Enjoy a slice with a dollop of whipped cream or a scoop of vanilla ice cream!
Nutrition Information:
– Calories: 300 per serving
– Fat: 15g
– Carbohydrates: 40g
– Protein: 5g
Helpful tips:
- For an extra kick, you can increase the amount of cayenne pepper.
- Try adding a sprinkle of chili powder on top for added flavor.
- Serve with a side of fresh berries for a refreshing contrast.
- Experiment with different types of cocoa powder for varying depths of chocolate flavor.
- Substitute some of the sugar with brown sugar for a richer taste.
- Top with a drizzle of caramel sauce for a decadent touch.
- Feel free to add chopped nuts or chocolate chips to the batter for extra texture.
- Make it a Mexican hot chocolate cake by adding a pinch of nutmeg to the batter.
- Decorate with edible flowers for a beautiful presentation.
- Enjoy the cake warm for a gooey, melty texture.
Expert Secrets:
- Ensure all ingredients are at room temperature for optimal mixing.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Do not overmix the batter to avoid a tough cake texture.
- Brush the baked cake with a simple syrup for added moisture.
- Allow the cake to cool completely before slicing to prevent crumbling.
- Store any leftovers in an airtight container for up to 3 days.
- Experiment with different ratios of spices to customize the level of heat in the cake.
- Add a pinch of salt to the batter to enhance the chocolate flavor.
- Try using buttermilk instead of regular milk for a tangy twist.
- Double the recipe and bake in layers for a show-stopping Mexican hot chocolate cake.
