Mexican Chocolate Cake

Serve this with Coconut Coffee (see recipe in Chapter 21) or Mexican Hot Chocolate (see recipe in Chapter 21).

INGREDIENTS | SERVES 8

11⁄4 cups flour

1 cup granulated sugar

1⁄4 cup cornstarch

5 tablespoons powdered cocoa, divided

1 teaspoon baking soda

2 teaspoons ground cinnamon, divided

1⁄2 teaspoon salt

1 tablespoon white wine vinegar

1 teaspoon vanilla

1 tablespoon oil

1 tablespoon corn syrup

1 cup confectioners’ sugar

  1. Preheat oven to 350°F.
  2. Combine the flour, granulated sugar, cornstarch, 3 tablespoons of the powdered cocoa, the baking soda, 1 teaspoon of the cinnamon, and the salt; mix well. Add the white wine vinegar, vanilla, and 1 cup cold water; mix with a fork.
  3. Pour the mixture into a 9" square greased and floured cake pan. Bake for 30–35 minutes. Cool the cake to room temperature.
  4. For the glaze, combine the remaining cocoa and cinnamon, the oil, corn syrup, and 2 tablespoons water in a small saucepan. Cook over low heat until all the ingredients are melded. Add the confectioners’ sugar. Continue cooking, stirring constantly, until the sugar is dissolved.
  5. Remove the glaze from the heat and beat until it is smooth and shiny. Spread over the top of the cake. Let cool before serving.

Mexican Chocolate

Mexican chocolate desserts often taste sour and not “chocolatey” enough to those in the United States. If you want a less traditional taste but one you’re more familiar with, double the chocolate and sugar, and don’t add the vinegar in the dessert recipes calling for chocolate.