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Mexican chocolate spice cake
A Mexican chocolate cake with Indigenous influences that will bring dessert to a new level.
SERVES
8
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 cup butter, plus 1 teaspoon for greasing baking pan
- 1/2 cup sifted cocoa powder, plus 1 tablespoon for dusting
- 3/4 cup brewed black coffee at room temperature
- 2 eggs, beaten
- 2 cups sugar
- 1/2 cup buttermilk
- 1 tablespoons vanilla
- 1/4 cup icing sugar
- Handful fresh raspberries, to serve (optional)
- Whipped cream, to serve
Directions
- Preheat oven to 375F (190C).
- Sift flour, baking soda, cinnamon and cayenne into a mixing bowl. Sift again. Set aside.
- Melt one cup butter in a large saucepan over low heat. Add 1/2 cup cocoa powder and whisk until smooth. Whisk in the coffee and heat to lukewarm. Remove from heat.
- Add the eggs, sugar, buttermilk and vanilla to the cocoa mixture and stir to combine. Whisk in the dry ingredients very lightly. Small lumps are okay.
- Butter a 23 × 23 cm cake pan and dust with cocoa powder. Pour in the batter.
- Bake for 30 minutes. Let cake cool for 20 minutes, covered with a clean tea towel before loosening edges and inverting onto a serving plate.
- Sift icing sugar onto the top of the cake. Serve with fresh berries or whipped cream if desired.
