Mexican Chocolate Cake
The ingredients of this Mexican Chocolate Cake is basic but the difference is in the preparation of the batter. The original recipe using Cayenne Pepper powder but I used Red Chili powder.
Servings: 1 10" Cake
Calories:
Ingredients
- 3/4 Cups All Purpose flour
- 3/4 Cups Almonds Sliced
- 1 Cup Semisweet Chocolate Chips
- 1 1/2 Tsp Cinnamon Powder
- 1/8 Tsp Red Chili Powder
- 1 Tsp Baking Powder
- 1/4 Cup Milk
- 2 Tbsn Unsalted Butter
- 1 1/2 Tsp Vanilla Extract
- 3 Eggs Large
- 3 Egg Yolks Large
- 3/4 Cup Sugar
Instructions
- Preheat the oven to 350 Deg F. Grease the cake pan and keep it aside.
- Combine Cinnamon , Red Chili Powder and Sliced Almonds in a skillet and toast over medium high heat for about 5 to 7 minutes till the almonds start browning and the spices gives nice aroma. Transfer to a plate and let it cool.
- When the almond are cooled down, transfer to a food processor and grind it to fine powder. Add flour and baking powder and pulse it till all combined.
- Beat eggs and egg yolks and sugar with the stand mixer or beater till it doubles the volume and turns pale. Keep whipping it till it becomes thicken .It takes about 5 to 6 minutes.
- Slowly add the flour & Almond mixture and beat in slow speed till all the flour is incorporated fully. The batter will be thick and fall like ribbon when took in whisk.
- Heat milk and butter till the butter is melted. When butter is melted switch off. Add Vanilla essence.
- Meanwhile, melt the choco chips in microwave or double boiler.
- Add the melted choco chips in milk&butter mixture immediately and mix till fully incorporated.
- Add half of the cake batter to this chocolate mixture and mix gently till completely combined.
- Add the other half of the batter to this and mix gently.
- Pour the batter in the prepared cake pan and bake in pre heated oven for 28 - 30 minutes or till the inserted toothpick comes out clean.
- Once cooled down invert the cake pan and remove the cake.
- Cut and serve with a glass of milk.
- The cake is best when has as such. But you can cover it with Chocolate ganache.
Notes
- The original recipe used Cayenne Pepper but I used red chili pepper powder.
- Each oven is different . So the baking time may differ depending on the oven.
- While roasting keep an eye for not burning the spices. Keep stirring.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg