Mexican Chocolate Cake

To end the delicious Mexican Birthday Bash, I couldn’t do anything less than combine the wonderful flavors of chocolate and chile peppers. I knew a rich chocolate cake would be the perfect canvas to add some spice. The texture was wonderful, the taste was fabulous and if I were to make it again, I would add even more spice! Someone commented that she is not a fan of most cakes but that she really enjoyed the taste and texture of this one.

Mexican Chocolate Cake

CAKE
3/4 cup of butter
1 cup of chocolate chips
1 cup of packed light brown sugar
1 cup of granulated sugar
1 tablespoon of vanilla extract
4 large eggs
2 1/4 cups of flour
2 teaspoons of ground cinnamon
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2-3/4 teaspoon of ground cayenne pepper
1 cup of whole milk

1. Preheat oven to 350F.

2. In a medium saucepan, melt butter and chocolate chips over medium heat, taking care not to burn the chocolate. Remove from the heat and add both types of sugar and vanilla. Allow to cool for 10 minutes.

3. Add eggs one at a time, whisking to incorporate completely.

4. In a small bowl, combine flour, cinnamon, baking soda, salt and cayenne pepper. Alternately add a third of the flour mixture and half of the milk, stirring to combine after each addition. Pour into a 12 cup Bundt pan, coated with cooking spray. Bake at 350F for 45-50 minutes.

5. Cool in pan for 10 minutes before turning out to a cooling rack. Drizzle with chocolate glaze.

CHOCOLATE GLAZE
1/4 cup of butter, melted
1/4 cup of chocolate chips
1 1/4 cups of powdered sugar
1/4 cup of heavy whipping cream, room temperature
Pinch of salt

1. In a medium saucepan, melt butter and chocolate chips over medium heat, taking care not to burn the chocolate. Allow to cool slightly, about 5 minutes.

2. Add powdered sugar to a large bowl and make a well in the center. Add melted, cooled chocolate, whipping cream and salt. Stir until blended. If necessary, add additional powdered sugar one tablespoon at a time.