There are some recipes you turn to again and again because they are deeply satisfying. This is one of them — a dark, rich chocolate Bundt cake heightened with hints of coffee and cinnamon. It is a frequently requested birthday cake at our house, made most recently for my son’s 21st birthday this week — with the addition of some Espresso Chip ice cream to complement the flavor.
Mexican Chocolate Cake with Chocolate Glaze
3 c. all purpose flour
1 1/2 c. sugar
1 tsp. salt
2 tsp. baking soda
4 tsp. cinnamon
1/2 c. cocoa powder
3 tsp. vanilla extract
2/3 c. canola oil
2 tbsp. white distilled vinegar
2 c. coffee at room temperature (or warm water mixed with 1-2 tbsp. instant espresso powder)
1-2 c. chocolate chips (preferably dark chocolate, if available)
3/4 c. chocolate chips
3 tbsp. non-hydrogenated buttery spread such as Earth Balance/Smart Balance
1 tbsp. light corn syrup
1/4 tsp. vanilla
1. Preheat oven to 350°. Generously grease (with vegetable shortening) and lightly flour a Bundt pan.
2. Mix dry ingredients in a bowl until thoroughly combined. Make a well in the center, and add wet ingredients. Stir until just combined, and fold in chocolate chips.
3. Pour into prepared pan and bake for 40-50 minutes, or until skewer inserted into cake comes out clean; be careful not to overbake.
4. Cool for about 20 minutes, then turn out onto plate or serving platter. Cool completely and top with Chocolate Glaze.
1. Melt first three ingredients on low power in microwave, stir until smooth, add vanilla, and drizzle over cake.
Adapted from The Joy of Vegan Baking, by Colleen Patrick-Goudreau.