Mexican Chocolate Cake

This chocolate cake for two has the exotic flavors and spices of Mexico. A fast and easy recipe to try tonight!

Posted by Spicie Foodie

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You Will Need (13 things)

  • 1 cup + 2 tbsp whole fat Milk
  • 1 cup raw cane Sugar
  • 3 cup all purpose Plain Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 pinch Salt
  • 60 g (2oz) Mexican Chocolate Abuelita or Ibarra brand
  • 1 pinch ground Chile powder
  • 1 cup melted unsalted Butter or sunflower oil
  • 1 medium Egg(s)
  • small Cake Pan 6' in or 15 cm
  • Powdered Sugar for dusting
  • Berries for decorating

Steps (3 steps, 30 minutes)

  1. 1

    1. Preheat oven to 175c or 350f, grease the pan and dust with flour. Roughly chop the chocolate. Place chocolate in a double boiler to melt. As the chocolate begins to melt add 1 tbsp of cold milk, mixing consistently until chocolate has completely melted and a smooth consistency has been achived. Remove from heat, add chile powder mix and set aside.

  2. 2

    2. In a large bowl combine the flour, baking powder, baking soda, salt, and set aside. Pour the remaining cold milk into the melted chocolate, mix until well combined. Next add the sugar and melted butter or oil, mixing until well incorporated. Use a whisk to beat in the egg, until lightly frothy.

  3. 3

    3. Pour the dry ingredients, flour mixture, into the wet chocolate ingredients. Fold in until combined, shouldn't take too long. Pour the cake batter into the greased baking dish. Bake in center of oven for 30 minutes or until tester comes out clean. Allow to cool before placing on cake dish. Before dusting with powdered sugar make sure the cake is completely cooled. Dust with powdered sugar as desired and decorate with your favorite berries.