I’m always looking for fun chocolate recipes since that is one of our favorite weaknesses. After a visit to a local Mexican restaurant, I was inspired to make a Mexican Chocolate Cake. Tita’s is not your traditional style Mexican restaurant and they don’t try to be. They offer a fun twist on some favorites and most dishes are on the lighter side. If you have a few minutes I encourage you to take a minute to click on that link and check out the “about” page. Needless to say, I’m happy that it’s only a short drive away.
Some of the highlights of the night included an amazing beer they have brewed just for them and a hibiscus margarita. A surprisingly lovely pale ale with just enough hops to make it a “go to” beer, especially with food. I had a brilliant tostada topped with black beans, feta, grated carrots and beets. Very fresh and light yet deceptively filling. I don’t remember the names of our mains but they were excellent as well but my husband raved about the Mexican Chocolate Brownie. The best way to describe the flavor is to think of a cinnamon bun with an over load of brown sugar and cinnamon and to mix it with a dense, deep, dark chocolate.
I envisioned something a little different. Maybe a little less crunch from the brown sugar, something smooth and decadent on the tongue. I wanted to replicate the flavor, but change the texture. A dessert that was just as dense and kick ya’ up side the head with flavor, but lighter in texture. We’ve made a few versions of this dessert but this one was the most surprising. This ones a keeper. Light, rich and almost fluffy. Almost.
One more thing before I go. This is so easy, it’s kinda stupid. No melting chocolate or folding in egg whites and all that nonsense. Fast, easy and delicious!
Mexican Chocolate Cake
- 1 cup honey
6 Tbsp cocoa
3 eggs lightly beaten
1 Tbsp vanilla extract
- 1/2 cup melted butter
1/4 cup flour (or a gluten free flour mixture)
2 Tbsp cinnamon
1/2 cup of plain greek style yogurt
1/4 tsp ground chipotle peppers (cayenne will work too)
pinch of salt
Start by preparing a pan. I used a 9 inch spring form pan. A pie plate would work equally as well. Grease the sides and the bottom. Preheat oven to 350 F. Mix the first 4 ingredients together until well blended and no lumps remain. Add the butter and mix until combined. Add all other 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. Allow to cool and serve with Coffee Cream.
I am sorry that I don’t have proper directions for this part of the recipe. I make a small batch of it and make it as needed. I completely cheat and use an immersion blender in a large cup to make it. It takes less than 25 seconds which is about the amount of energy I’m willing to put towards it. So here are the directions in the loosest terms possible. Even though this is the part I spend the least amount of time on, it also gets as much attention as the cake does. Go figure.
- 1 Tbsp of instant decaf coffee (less if you want it less potent)
1/2 cup whipping cream
1-2 Tbsp of icing sugar (depending on how sweet you like it)
Beat until desired consistency is reached.