Sometimes I make a recipe and share it with you right away. Sometimes, I make something and it takes over a month to share it with you. Such is the case with this cake...and at least five other recipes I have waiting in my Blogger queue. I really don't have a good excuse for not sharing these except for the fact that I am a busy gal and sometimes I get very distracted. I'm not sure why it took me so long to share this cake with you, but I am going to go ahead and blame it on the pilot season insanity I was experiencing just a few short weeks ago. Well, things have calmed down majorly and I am here to tell you to make this cake. It's full of interesting spices and by a happy mistake made by the original tester, it's FAT FREE!! This cake keeps very well in an air tight container and I found it to be even better the next day. It's surprisingly moist for something that can be called fat free. However, fair warning, just because this cake is fat free does not mean it is sugar free. Proceed with caution. I baked this in a square pan so I could cut easy slices and share with my coworkers as I normally do with desserts unless said treat is drenched with lemon and covered with cream cheese glaze. This cake was up against my mom's, pineapple zucchini bread so I had fair competition, but I think I rose to the occasion.
Mexican Chocolate Cake
(From Serious Eats as adapted from Real Simple)
Makes 10 servings
1 1/2 cups all-purpose flour
1 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon cayenne pepper or chili powder
1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon vanilla extract
1 cup cold water
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, cinnamon, baking soda, cayenne, and salt. Make two small wells in the mixture. In one, pour in the vinegar. In the other, pour in the vanilla extract. Pour cold water over everything. Stir until moistened and a only a little lumpy.
Pour batter into an 8-inch pan. Bake for 30 or 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes in the pan, then carefully pry out and finish cooling on a wire rack.