Mexican Chocolate Cakes Recipe

Name: Mexican Chocolate Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 1/2 tbsp. unsweetened cocoa; 2 3/4 cups flour; 1 1/4 cups granulated sugar; 1 cup packed light brown sugar; 1 1/2 tablespoons cinnamon; 2 teaspoons baking soda; 1/2 teaspoon cayenne; 1/2 teaspoon salt; 2 cups whole milk; 1/2 cup vegetable oil; 1/2 cup olive oil; 2 large eggs; 2 tablespoons balsamic vinegar; 1 1/2 tablespoons vanilla extract; Powdered sugar

Servings: persons

1 cup plus 1/2 tbsp. unsweetened cocoa
2 3/4 cups flour
1 1/4 cups granulated sugar
1 cup packed light brown sugar
1 1/2 tablespoons cinnamon
2 teaspoons baking soda
1/2 teaspoon cayenne
1/2 teaspoon salt
2 cups whole milk
1/2 cup vegetable oil
1/2 cup olive oil
2 large eggs
2 tablespoons balsamic vinegar
1 1/2 tablespoons vanilla extract
Powdered sugar

1
Preheat oven to 350u00b0. 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.
2
Whisk remaining 1 cup cocoa, the flour, sugars, cinnamon, soda, cayenne, and salt in a bowl to blend. Add milk, oils, eggs, vinegar, and vanilla; whisk until smooth. Pour into pans, dividing batter evenly.
3
Bake until a toothpick inserted in each cake comes out clean, about 45 minutes.
4
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.
5
Make ahead: Up to 1 day, covered; top with powdered sugar after unwrapping.
6
Note: Nutritional analysis is per serving.

1508

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup plus 1/2 tbsp. unsweetened cocoa, 2 3/4 cups flour, 1 1/4 cups granulated sugar, 1 cup packed light brown sugar, and more.

Yes, Mexican Chocolate Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Chocolate Cakes

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