By France Morisette and Joshua Sprague, Beyond the Peel
Mexican Chocolate Cake
1 cup honey
6 tablespoons cocoa
3 eggs lightly beaten
1 tablespoon vanilla extract
1/2 cup melted butter
1/4 cup flour
2 tablespoons cinnamon
1/2 cup of plain Greek-style yogurt
1/4 teaspoon ground chipotle peppers (cayenne will work, too)
Pinch of salt
1. Preheat oven to 350 degrees F.
2. Grease the sides and bottom of a 9-inch spring form pan (a pie tin would work equally as well).
3. Mix honey, cocoa, eggs, and vanilla together until well blended and no lumps remain. Add the butter and mix until combined. Add remaining ingredients and blend until just combined. Pour into your prepared baking dish and bake for 30 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
4. Allow to cool and serve topped with Coffee Cream (recipe below).
These are direction to make just a small batch. I use an immersion blender in a large cup to make it in just half a minute.
1 tablespoon of instant decaf coffee (less if you want it less potent)
1/2 cup whipping cream
1-2 tablespoons of confectioner's sugar (depending on how sweet you like it)
Beat until desired consistency is reached.
Click here to read the full Stir It Up! blog post