Mexican · Dessert
Mexican Chocolate Spice Cake
A dense, moist spiced chocolate cake built on the classic Mexican pairing of cinnamon, dark chocolate and coffee, finished with a glossy dark chocolate ganache poured over the top.
$1
15 minsPrep
24 minsCook
54 minsTotal
EasyLevel
Nutrition per serving
473Calories
8.9gProtein
26.9gFat
53.2gCarbs
27gSugar
5.8gFiber
352mgSodium
109mgChol
8.8gSat Fat
328mgPotassium
74mgCalcium
4.3mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Mexican Amber Lager
local
Champurrado
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 175°C (350°F) and grease and line a 10cm / 4 inch round cake tin.
2
Sift the flour, cocoa powder, baking powder, cinnamon and salt together into a bowl.
3
In a separate bowl whisk the egg with the sugar until pale, then whisk in the vegetable oil, whole milk, vanilla extract and cooled espresso until smooth.
4
Fold the wet mixture into the dry ingredients in two additions, mixing just until no streaks of flour remain.
5
Pour the batter into the prepared tin and bake for 22-25 minutes, until a skewer inserted in the centre comes out with a few moist crumbs.
6
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
7
For the ganache, pour the warmed heavy cream over the melted dark chocolate and stir until glossy and smooth.
8
Once the cake is fully cool, pour the ganache over the top, letting it drip slightly down the sides, then slice into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted
- 18g18g Cocoa Powder, sifted
- 45g45g Sugar White
- 2g2g Baking Powder
- 2g2g Cinnamon Ground
- 1g1g Salt
- 50g50g Egg, lightly beaten
- 25g25g Vegetable Oil
- 30g30g Whole Milk
- 3g3g Vanilla Extract
- 15g15g Espresso, cooled, strong brewed
- 25g25g Chocolate Dark 70, melted, 1
- 20g20g Heavy Cream, warmed, for ganache, 1
