Mexican Chocolate Cake Recipe π°π«π
Overview
This delightful Mexican Chocolate Cake is a vegan-friendly treat that will impress your friends with its elegant appearance and rich flavors. π Not only is it easy to make, but it’s also a healthier option with its low cholesterol content. The cake is infused with a hint of cinnamon, a kick of cayenne pepper, and topped with a decadent chocolate glaze and fresh, juicy strawberries. πβ¨ Perfect for any occasion, this recipe is a must-try for those who love a touch of spice in their desserts!
Quick Facts
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
- Calories per Serving: 458.6
- Rating: βοΈβοΈβοΈβοΈβοΈ (5/5)
- Recipe Category: Dessert
- Keywords: Mexican, Vegan, Low Cholesterol, Healthy, Sweet, < 60 Mins, Oven, Beginner Cook, Easy
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 1/2 cups | All-purpose flour |
| 1 cup | Sugar |
| 1/2 teaspoon | Ground cinnamon |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Cayenne pepper |
| 1/4 teaspoon | Salt |
| 1 cup | Water |
| 1/4 cup | Canola oil |
| 1 teaspoon | Vanilla extract |
| 1/4 cup | Confectioners’ sugar |
| 1 cup | Water (for glaze) |
| 1 pint | Fresh strawberries (for garnish) |
Instructions
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Preheat Oven: Heat your oven to 350Β°F (175Β°C). π‘οΈ
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Prepare Cake Pan: Lightly coat an 8-inch round cake pan with vegetable cooking spray. π°
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Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, sugar, ground cinnamon, baking soda, cayenne pepper, and salt. Stir until well combined and smooth. π₯£
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Add Wet Ingredients: Pour in the water, canola oil, and vanilla extract into the dry ingredients. Mix until you have a smooth batter. π§
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Bake the Cake: Transfer the batter into the prepared cake pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. π
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Cool the Cake: Once baked, allow the cake to cool in the pan on a wire rack for about 10 minutes. This helps it set and firm up. π§
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Remove from Pan: Carefully remove the cake from the pan and let it cool completely on the wire rack. π
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Prepare the Chocolate Glaze: In a bowl, whisk together the confectioners’ sugar, 1 cup of water, and any remaining spices. This will create a luscious chocolate glaze. π«β¨
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Glaze the Cake: Pour the chocolate glaze over the cooled cake, ensuring it covers the top evenly. π°
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Garnish with Strawberries: Dip each fresh strawberry into the chocolate glaze, coating it partially. Arrange the glazed strawberries on top of the cake in a decorative pattern. ππ¨
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Allow to Set: Let the cake sit for about 30 minutes to allow the glaze to set and the strawberries to adhere. This ensures a beautiful finish. β³
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Serve and Enjoy: Once set, slice the cake into elegant portions and serve to your delighted guests! ππ°
Serving Tips
- This cake pairs wonderfully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. π¨
- Sprinkle some extra cinnamon on top for a final touch of flavor and presentation. β¨
- Enjoy alongside a warm cup of Mexican hot chocolate for the ultimate indulgence! βπ«
Nutritional Information (Per Serving)
- Calories: 458.6
- Fat: 11.1g
- Saturated Fat: 1.3g
- Cholesterol: 0mg
- Sodium: 312.2mg
- Carbohydrates: 87.7g
- Fiber: 5.3g
- Sugar: 54.3g
- Protein: 6.1g
Recipe Notes
- Ensure the cake is completely cool before glazing to prevent the glaze from melting.
- Adjust the amount of cayenne pepper to suit your desired level of spiciness.
- Store any leftovers in an airtight container at room temperature for up to 3 days. π¦
This Mexican Chocolate Cake is a celebration of flavors, textures, and colors that will leave you craving more with each bite. π Whether you’re a seasoned baker or just starting out, this recipe is a surefire way to impress your friends and family. π Try it for your next gathering or simply as a delicious treat for yourself! Bon appΓ©tit! π°ππΆοΈ
