Mexican Chocolate Cake

Name: Mexican Chocolate Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoon baking soda; 1 Tbsp balsamic vinegar; 59 milliliters canola oil; 0 teaspoons cayenne pepper or ground Mexican chili powder; 2 teaspoons cinnamon; 118 milliliters cocoa; 237 milliliters confectioners sugar; 355 milliliters all-purpose flour; 0 teaspoons salt; 10 smalls fresh strawberries; 237 milliliters sugar; 118 milliliters unsweetened cocoa; 1 Tbsp vanilla extract; 237 milliliters cold water; 6 Tbsps water

The recipe Mexican Chocolate Cake could satisfy your Mexican craving in roughly 45 minutes. This recipe serves 6. One portion of this dish contains approximately 6g of protein, 12g of fat, and a total of 453 calories. Head to the store and pick up confectioners' sugar, cinnamon, water, and a few other things to make it today. It is a good option if you're following a vegan diet.

Instructions

Heat oven to 350 F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.

Ingredients you will need

Vegetable Oil Cooking Spray

Equipment you will use

Cake Form

Oven

Combine all the cake ingredients in a mixing bowl and stir until smooth.

Equipment you will use

Mixing Bowl

Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes.

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

Remove from pan and cool completely. When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside.

Ingredients you will need

Strawberries

Dip

Equipment you will use

Whisk

Frying Pan

Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.

Ingredients you will need

Strawberries

Glaze

Equipment

Ingredients

Servings:

1teaspoon

baking soda 1Tbsp

balsamic vinegar 59milliliters

canola oil 0teaspoons

cayenne pepper or ground Mexican chili powder 2teaspoons

cinnamon 118milliliters

cocoa 237milliliters

confectioners' sugar 355milliliters

all-purpose flour 0teaspoons

salt 10smalls

fresh strawberries 237milliliters

sugar 118milliliters

unsweetened cocoa 1Tbsp

vanilla extract 237milliliters

cold water 6Tbsps

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.