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Mexican Chocolate Cake

2016-06-23

Recipe Info

  • Servings : 6
  • Cook Time : 30m
  • Ready In : 1:10 h

Ingredients

  • CAKE
  • 11⁄2 cups cake flour
  • 1 cup sugar
  • 1⁄2 cup cocoa
  • 2 tsps cinnamon
  • 1 tsp baking powder
  • 1⁄4 tsp cayenne pepper or ground chilli powder
  • 1⁄4 tsp salt
  • 1 cup cold water
  • 1⁄4 cup sunflower oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp vanilla essence
  • CHOCOLATE ICING
  • 1 cup icing sugar
  • 1⁄2 cup cocoa
  • 6 tbsps water
  • 10 small fresh strawberries

Method

Step 1

Heat oven to 180°C. Lightly coat a 20cm round cake pan with cooking spray.

Step 2

Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean.

Step 3

Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely.

Step 4

When the cake has cooled, whisk together the first three icing ingredients. Dip each strawberry into the icing and set aside. Pour the remaining icing over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.

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