Mexican Chocolate Cake Recipe
Very chocolate, very tasty, moist pie with a spicy impregnation of red hot pepper… How spicy the taste of this dessert will be depends on you… and from your preferences! Actually, that’s why (because of the addition of hot chili pepper) the cupcake is called “Mexican”, although the recipe itself refers to American cuisine.
Servings
8
Cook Time
70minutes
Servings
8
Cook Time
70minutes
Ingredients
Cake
Syrup
Instructions
  1. Turn on the oven immediately so that it warms up to 175 degrees. One of the charms of making this cake is its speed and simplicity! Do not beat anything separately – mix. We lay all the ingredients (except boiling water, which we should have ready! and chocolate drops) into the bowl of a stationary food processor and mix everything at medium speed. If there is no stationary mixer (food processor), put all the ingredients in a large bowl and also mix everything with an electric mixer or manually with a whisk!
  2. Then carefully pour boiling water! Mix everything again at medium speed (or manually).
  3. Until a homogeneous mass is obtained.
  4. Then add the chocolate drops and mix gently by hand.
  5. Put the dough into the prepared cupcake pan, previously covered with baking paper!
  6. Bake the pie in a preheated oven for about 1 hour. Keep in mind, it rises very well, so be sure to check the readiness of the cake with a wooden skewer – it should come out of the cake dry! Remove the pie from the oven and, without removing it from the mold, crumble it over the entire surface with a wooden stick.
  7. Prepare the syrup. Mix water, sugar and cocoa powder in a small ladle and put on fire. Let it boil. Remove from heat and add ground chili pepper… You should not do this, especially if you are going to treat children with this chocolate cake!
  8. Pour the cooked syrup over the hot pie! Let it brew… Do not delete it from the forms.
  9. Carefully transfer the cooled and soaked cake to a dish, helping yourself with baking paper.
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