This isn't your classic all-American chocolate cake. Throw in some spices — cinnamon, nutmeg, allspice — to evoke the warm flavors of Mexican chocolate with your very own Joshua John Russell "Man About Cake" creation.
Mexican Chocolate Cake
Makes two 10-inch round cakes
- 4 cups granulated sugar
- 5 cups all-purpose flour
- 1⅓ cups unsweetened cocoa powder
- 1 tablespoon plus 1 teaspoon baking soda
- 2 teaspoons salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 2 tablespoons instant espresso powder
- 2 cups water
- 2 cups unsweetened soy or almond milk
- 2 tablespoons white vinegar
- 1⅓ cups vegetable oil
- 1 tablespoon Madagascar bourbon vanilla
1. Preheat the oven to 350 F. For convection baking, preheat to 325 F.
2. Grease two 10-inch round cake pans and set aside.
3. In a stand mixer fitted with a whip attachment, combine the granulated sugar, flour, cocoa, baking soda, salt and spices. Mix on low speed to sift the ingredients.
4. In a small bowl or measuring cup, mix together the espresso powder and water and set aside.
5. In another small bowl or measuring cup, combine the milk and vinegar and set aside.
6. With the mixer on low speed, add the oil, vanilla, milk mixture and half the espresso-powder mixture to the dry ingredients. Mix until incorporated and no lumps remain.
7. Add the remaining espresso-powder mixture and mix on low speed until smooth.
8. Divide the batter between the prepared pans. Bake for 30 to 45 minutes, checking the cakes at 30 minutes. When they are set to the touch, they are done.