Mexican Chocolate Cake with Berries (gluten free, or not)
User Reviews
3.7
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Prep Time
35 mins
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Cook Time
50 mins
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Total Time
1 hr 25 mins
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Servings
12 servings
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Calories
310 kcal
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Course
Dessert
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Cuisine
Mexican-American Fusion
Mexican Chocolate Cake with Berries (gluten free, or not)
Description
The Mexican Chocolate Cake with Berries uses a mixture of chocolate and butter melted together, combined with granulated sugar and aromatic spices including cinnamon, nutmeg, allspice, and a hint of cayenne pepper. Eggs and a choice of flour (all-purpose or gluten free) bind it all into a thick batter that rests before baking in a deep spring-form pan, allowing it to puff up and develop a firm yet moist texture. Baking at a moderate temperature encourages a cracked surface that indicates doneness and adds visual interest.
The flavor profile balances chocolate's deep bitterness with warm spices and a slight spicy note from the cayenne, which can be adjusted to taste. The cake is served once cooled, topped with fresh berries to add brightness and a dusting of powdered sugar for sweetness contrast. This dessert works well for occasions where a chocolate treat with a subtle twist is appreciated.
To serve, slice carefully after removing the pan ring, and consider accompanying with whipped cream or ice cream for added richness. Adjusting the level of spices can emphasize their presence or keep them understated depending on preference.
Ingredients
- 9 ounces dark or semi-sweet chocolate, either chocolate chips, or bar chocolate cut in small chunks
- 1 cup unsalted butter 2 sticks, cut into pieces
- 1 1/3 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cayenne pepper powder
- 1 tsp vanilla extract
- 5 tablespoons all-purpose flour or your choice of gluten free flour or nut meal
- 5 egg at room temperature, large
garnish
- fresh berries
- powdered sugar
Instructions
- Lightly butter a 10 inch spring-form or tart pan with removable bottom. Note: make sure your pan is at least 1 1/2 inches deep because this cake will puff up.
- Put the butter and then the chocolate in a microwave safe bowl. Microwave for 1 minute, then stir. Microwave for another 30 seconds, and stir again. If it's not completely melted, put it back in for another 15 seconds, and stir until the chocolate completely melts.
- Add the sugar, spices, vanilla extract, and flour to the chocolate, then the eggs, and whisk really well to completely break up the eggs. Cover and set aside at room temperature for 30 minutes. The mixture will thicken as it sits.
- Meanwhile pre-heat the oven to 325F
- Pour the batter into the buttered pan and smooth out evenly. Bake for about 50-60 minutes, until firm on top and cracks form across the surface. Cool on a rack, then remove the outer ring.
- When completely cooled and just before serving, decorate the cake with fresh berries and a dusting of powdered sugar.
Notes
- The spices provide a gentle warmth, but you can increase their amounts if you prefer a stronger flavor.
- For serving, consider adding whipped cream or ice cream alongside the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 162mg | 7% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 572IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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