Mexican chocolate cake Recipe

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Ingredients:

Serving

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
2 tsp cinnamon
1 tsp baking soda
1/4 tsp cayenne pepper (or ground mexican chili powder)
1/4 tsp salt
1 cup cold water
1/4 cup canola oil
1 tbsp balsamic vinegar
1 tbsp vanilla extract
1 cup confectioners' sugar
1/2 cup cocoa
6 tbsp water
10 small fresh strawberries

Directions:

Heat oven to 350*F.
Lightly coat an 8 round cake pan with vegetable cooking spray.
Combine all cake ingredients in a mixing bowl and stir until smooth.
Pour into a pan 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.
When the cake has cooled whisk together the first three glaze ingredients.
Dip each strawberry into the glaze and set aside.
Pour the remaining glaze over the cake and arrange the strawberries on top.
Set aside to dry- about 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	534.75 Kcal (2239 kJ)
Calories from fat	100.88 Kcal
		% Daily Value*
Total Fat	11.21g	17%
Sodium	411.07mg	17%
Potassium	313.54mg	7%
Total Carbs	106.32g	35%
Sugars	72.69g	291%
Dietary Fiber	4.8g	19%
Protein	6.1g	12%
Vitamin C	7mg	12%
Iron	1.6mg	9%
Calcium	57.4mg	6%

Amount Per 100 g
Calories	268.17 Kcal (1123 kJ)
Calories from fat	50.59 Kcal
		% Daily Value*
Total Fat	5.62g	17%
Sodium	206.15mg	17%
Potassium	157.23mg	7%
Total Carbs	53.32g	35%
Sugars	36.45g	291%
Dietary Fiber	2.41g	19%
Protein	3.06g	12%
Vitamin C	3.5mg	12%
Iron	0.8mg	9%
Calcium	28.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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