When I told Miss5 that I was baking a Mexican chocolate cake she asked if it had tacos and beans in it. No, it doesn’t, but it does have one helluva kick. This comes courtesy of some spice that transform the sometimes overly sweet flavour of chocolate cake into a cake for grown-ups. I found the recipe on food.com and tweaked it.
1 1/2 cups self-raising flour
1 cup sugar
½ cup Dutch cocoa
1 cup cold water
2 teaspoons cinnamon
¼ teaspoon cayenne pepper
splodge of vanilla
¼ canola oil
Let’s get to it:
Preheat oven to 180C and grease and line a round 20cm cake pan.
Put all ingredients into a bowl and mix with spoon until combined.
Scrap into cake pan and bake for 25-30 minutes / until a skewer comes out clean.
Sit for 10 minutes before removing to a wire rake.
I dusted with icing sugar when cake was cold, or try serving with a rich chocolate glaze, as per the original recipe.
[See the original here: