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Mexican Chocolate Cakes





Total Time
2 hrs 15 mins

Extremely chocolaty with a chile kick, these Mexican Chocolate Cakes pair well with fabulous Cinnamon Ice Cream.

Mexican Chocolate Cakes




Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
 1 cup plus 1/2 tbsp. unsweetened cocoa
 2 3/4 cups flour
 1 1/4 cups granulated sugar
 1 cup packed light brown sugar
 1 1/2 tablespoons cinnamon
 2 teaspoons baking soda
 1/2 teaspoon cayenne
 1/2 teaspoon salt
 2 cups whole milk
 1/2 cup vegetable oil
 1/2 cup olive oil
 2 large eggs
 2 tablespoons balsamic vinegar
 1 1/2 tablespoons vanilla extract
  Powdered sugar
Step 1
1

Preheat oven to 350°. Butter two 8-in. round cake pans. Line bottoms with waxed paper cut to fit. Butter paper, then dust pans with 1/2 tbsp. cocoa.

Step 2
2

Whisk remaining 1 cup cocoa, the flour, sugars, cinnamon, soda, cayenne, and salt in a bowl to blend. Add milk, oils, eggs, vinegar, and vanilla; whisk until smooth. Pour into pans, dividing batter evenly.

Step 3
3

Bake until a toothpick inserted in each cake comes out clean, about 45 minutes.

Step 4
4

Cool cakes in pans for 10 minutes. Loosen cakes from pans with a metal spatula. Turn out each cake onto a plate. Discard waxed paper. Invert cakes onto racks and cool completely. Sift powdered sugar over stencils onto cakes.

Step 5
5

Make ahead: Up to 1 day, covered; top with powdered sugar after unwrapping.

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts
Amount Per Serving
Calories 326Calories from Fat 40
% Daily Value *
Total Fat 15g24%

Saturated Fat 2.9g15%
Cholesterol 27mg9%
Sodium 232mg10%
Total Carbohydrate 47g16%

Dietary Fiber 2.3g10%
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.