Mexican Chocolate Cake Recipe
This Mexican chocolate cake recipe is sweet and spicy and topped with a sugar glaze that stiffens.
1 1/2 cups all purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon cayenne pepper ( or ground mexican chili powder)
1/4 teaspoon salt
1 cup cold water
1/4 cup vegetable oil
1 Tablespoon balsamic vinegar
1 Tablespoon vanilla extract
2 cups sifted confectioners' sugar
1 Tablespoon milk
1 Tablespoon white corn syrup
Heat oven to 350 degrees F.
Putter and line with parchment paper an 8" round cake pan.
Combine all dry cake ingredients together in a mixing bowl.
Add in the wet ingredients and stir until smooth.
Pour into the prepared cake and bake 25 to 30 minutes (until toothpick inserted in the center comes out clean).
Cool in the pan on a wire rack for 10 minutes.
Remove from pan and cool completely.
For the glaze, beat together all ingredients, adding more milk if you need it a bit more spreadable.
Spread onto the cake.