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“Subtly spiced with cinnamon and cayenne pepper, this decadent chocolate cake is reminiscent of Mexican hot chocolate. From Country Living Magazine.”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Butter one 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment paper with 2 Tbl butter and dust the pan with 1 tablespoon cocoa.
  3. In a medium bowl, sift together the flour, 1/4 cup cocoa, salt, baking powder, cinnamon, and cayenne and set aside.
  4. In a double boiler over simmering water, melt 6 ounces chocolate and the butter. Set aside.
  5. In a large bowl using an electric mixer set on medium high, beat the eggs and sugars until the mixture thickens and increases in volume--about 5 minutes. Reduce mixer speed to low, add the chocolate mixture and the vanilla, and beat until combined. Gradually add the flour mixture and beat until incorporated.
  6. Pour batter into prepared pan. Bake on the middle shelf of the oven until cake springs back when lightly touched in the center--30 to 40 minutes.
  7. Cool cake in the pan on a wire rack for 20 minutes. Invert the cake onto the wire rack, remove the parchment paper, and cool completely.
  8. Transfer cake to a serving dish. Melt the remaining bittersweet chocolate and drizzle over the top of the cake.

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