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Cake 15: Mexican Chocolate Cake with Spicy Chocolate Sauce

I served this delicious, spicy, sweet confection at a wine night in Kansas City. These evenings are always such a blast, and a great opportunity to hang out with my other female coworkers and friends catching up on a personal level and sampling delicious wines and foods. And any excuse to make and serve a cake is a great thing for me! This cake recipe is vegan, as well, so I was able to accommodate my vegan friend! If you want to make the Spicy Mexican Chocolate Sauce vegan as well, just substitute vanilla soy milk for milk and vegan oil-based margarine for the butter.

Mexican Chocolate Cake Recipe Ingredients (Vegan)

  • 1.5 cups sifted flour
  • 1 cup sugar
  • 4 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 0.5 teaspoon cayenne pepper
  • 2 teaspoons vanilla extract
  • 1 tablespoon distilled white vinegar
  • 5 tablespoons vegetable oil
  • 1 cup cold water
  • Powedered confectioners’ sugar

Mexican Chocolate Cake Recipe Directions

Preheat the oven to 350 degrees. Grease a 9-inch round cake pan. In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water. Mix until just combined. Pour into the prepared cake pan and cook for about 30 minutes, or until a your toothpick inserted into the center comes out clean. Let it cool. Dust with some of the powdered sugar.

Spicy Mexican Chocolate Sauce Ingredients (Can be Vegan)

  • 2 two-ounce semi-sweet (or dark) baking chocolate squares
  • 0.25 cup almond, soy or regular milk
  • 0.5 cup sugar
  • 3 tablespoons butter or vegan margarine
  • 1 teaspoon vanilla or 1 Madagascar vanilla bean pod
  • A dash of cinnamon and a dash of cayenne to taste

Spicy Mexican Chocolate Sauce Directions

Chop the baking chocolate. Heat the milk over the stove, then lower the heat a bit and put the baking chocolate in to melt down. Stir constantly until the chocolate is melted and the sauce is creamy and blended. Stir in the sugar and keep cooking for about five minutes, stirring constantly. Remove from the heat and stir in the butter, vanilla, cinnamon and cayenne pepper to taste. Drizzle over your delicious chocolate cake and enjoy a spicy sweet treat! I will post another blog sometime about how to work with Madagascar vanilla beans.

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Heather Physioc is an SEO/CRO professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding funky new restaurants. She leads a pack of dogs, including her beagle Ford, and her shepherd-collie-retriever mix, Otto, and also has a cat named Ahab. She lives with her military spouse, Luke.
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6 Responses to “Cake 15: Mexican Chocolate Cake with Spicy Chocolate Sauce”

  1. Julia says:

    It was terrible…so terrible I had 2.5 pieces and was eyeing a third. Honestly, only a sense of decorum prevented me from going for a fourth slice.

  2. Vidhya says:

    Loved the cake, it was delicious. It was very moist, the cinnamon and cayenne added a heavenly twist to the cake! Heather you rock! Only you can make a vegan cake taste so good!

  3. Lori O says:

    SO sad I missed it! I’m still ill, and now it’s the weekend!

  4. Nicole says:

    Absolutely delicious! And since it was vegan, that makes it healthy, right? :)

  5. Toto says:

    I leave you a homework: look for a Costa Rica Tamal Asado, it is a cake, and a tamal, and is made with 3 kinds of cheeses and cook in the stove, then bake in the oven.

  6. Lorna says:

    Thank you very much, I was looking for this recipe for years.

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