Mexican Chocolate Cake

Once upon a time in Mexico I got married in front of a fountain and a defrocked priest and friends and family, under a cloudless blue sky in the open courtyard of a colonial mansion. There was no aisle, no mass, no pews, no flower girl. No programs, no rice, no chuppah. There were, however, mariachis. And birds of paradise. And two cakes. And fake dancing.

Later, at the Mambo Cafe, there was real dancing in the crowded, sweaty club. And bottle service. And late-night hilarity and hijinks. But back to the cakes.

They weren’t very good. Kind of wet. But the flowers and the food and the art of it was all very amazing. There was champagne and a note from my groom before our vows and so much happiness. I wish I could do it again right now. Being the bride among a crazy group of gringo wedding guests at a fresh water swimming hole and the greenest Mayan ruins site in the middle of the Yucatan peninsula, talking too late by the pool and swinging in hammocks in cool rooms with old friends, drinking tequila, I had the time of my life.

Mexican Chocolate Cake
Adapted from a recipe on Epicurious

Ingredients:

  • 2 sticks unsalted butter
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup coffee
  • 1/4 teaspoon almond extract
  • 2 large eggs
  • 2 cups granulated sugar
  • 1/2 cup Greek yogurt
  • 2 tablespoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon salt

Method:

Preheat oven to 350. Prepare bundt pan with baking spray and flour.

In a large pot over low heat, melt butter. Whisk in cocoa powder, coffee and almond extract. Remove pot from the heat. Add eggs, sugar, Greek yogurt, and vanilla. In a large mixing bowl whisk together flour, baking soda, cinnamon, chipotle, and salt. Sift dry ingredients into the batter and stir until just combined. Batter may be lumpy. Pour into prepared bundt pan and bake, 45-55 minutes, until a cake tester comes out with crumbs. Cool cake in the pan, 20 minutes. Turn over onto a large plate and top with syrup, if you like. Whipped coffee cream would be good, too.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.

3 Comments

  1. Dammit, I wish I had known you then. By the way, when you can see the photographer reflected in the chocolate glaze, you know it’s the right consistency.

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