Mexican Chocolate Cakes

Name: Mexican Chocolate Cakes
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 20
Cuisine: Mexican
Ingredients: 2 teaspoons baking soda; 2 Tbsps balsamic vinegar; 1 teaspoons cayenne; 2 Tbsps cinnamon; 2 larges eggs; 651 milliliters flour; 296 milliliters granulated sugar; 237 milliliters packed light brown sugar; 118 milliliters olive oil; 20 servings Powdered sugar; 1 teaspoons salt; 237 milliliters unsweetened cocoa; 2 Tbsps vanilla extract; 118 milliliters vegetable oil; 473 milliliters whole milk

Mexican Chocolate Cakes is a vegetarian recipe with 20 servings. One serving contains 315 calories, 4g of protein, and 13g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. It is a very budget friendly recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. If you have granulated sugar, brown sugar, milk, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Butter

Cocoa Powder

Whisk remaining 1 cup cocoa, the flour, sugars, cinnamon, soda, cayenne, and salt in a bowl to blend.

Ingredients you will need

Cinnamon

Ground Cayenne Pepper

Cocoa Powder

All Purpose Flour

Salt

Pop

Equipment you will use

Whisk

Bowl

Add milk, oils, eggs, vinegar, and vanilla; whisk until smooth.

Ingredients you will need

Vanilla

Vinegar

Egg

Milk

Equipment you will use

Whisk

Pour into pans, dividing batter evenly.

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

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Powdered Sugar

Equipment you will use

Spatula

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

Ingredients you will need

Powdered Sugar

Equipment

Ingredients

Servings:

2teaspoons

baking soda 2Tbsps

balsamic vinegar 1teaspoons

granulated sugar 237milliliters

packed light brown sugar 118milliliters

olive oil 20servings

Powdered sugar 1teaspoons

salt 237milliliters

unsweetened cocoa 2Tbsps

vanilla extract 118milliliters

vegetable oil 473milliliters

whole milk

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. The Drappier Brut Nature André & Michel Pinot Noir Zero Dosage with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.

Drappier Brut Nature André & Michel Pinot Noir Zero Dosage

For lovers of pure sensations we have created a 100% Pinot Noir cuvée with no dosage. It contains only the wine's natural residual sugar at less than 2g per bottle. Moreover, the use of an absolute minimum of sulphur gives the wine the freedom to express itself totally. On the nose there is crisp and at the same time ripe fruit. On the palate it is upright and pure, with abundant finesse and freshness.Vermilion gold in color. Nose of freshly pressed black grapes, of red, white and citrus fruits. Ample palate with flesh of vineyard peach and bouquet of aromatic herbs. Small spicy notes in the finish. A fine, tightly knit Champagne of great purity.Ideal as an aperitif. The perfect accompaniment for seafood, sashimi or even soft goat's cheese.