Recipe forspiced Mexican chocolatecake

Spiced MexicanChocolateCake

Thissimple butdelicious chocolatecakeisa cinnamon andchilli flavouredwinner. Chipotlechilli flakes give it asmokymedium heat,andAncho atouch offruitiness. Whichever youuse,increasethechillias youprefer, butaim fora gentlewarmth, notafieryheat!

Serves10

340kcal 39gcarbsperslice

INGREDIENTS

Cake:

150gdarkchocolate (atleast55% cocoasolids) 1teaspoonChipotle orAnchochilliflakes (seetip) 150mlmilk 120gsoft brownsugar 130ml vegetableoil 2eggs 1teaspoonbakingpowder 1heaped teaspoonground cinnamon Pinchof salt 240gplainflour Goodquality cocoapowderfor dusting(weuseGreen &Black’s) Freshchillies fordecoration (ifdesired)

METHOD

1. Breakthechocolateinto piecesin alargebowlset over simmering water.Sprinklewith thechilliflakes.Once melted, keep over theheat andstirin about 3tablespoonsofthemilk until youhavea smoothpaste. Setasideto coolslightly.

2. Preheattheovento170ºC. Grease andlinea 20cmdeepcake tin. Addthe remainingmilk to theslightlycooledchocolateand whiskin. Addthe sugarwiththe oiland beatuntilcombined.

3. Breakintheeggs andwhisk for 2-3minutesuntilfrothy.Sprinkle on thebakingpowder,cinnamon andsaltthen siftintheflour. Fold in gentlyuntilcompletely combined. Pour thebatter into thetinandbakefor about30 to 35minutesuntil askewercomes outclean.Thetopmaycrack, butdon’tpanic–thisis arustic cake,andthe cocoapowder will disguise most cracks! 4. Leave to coolinthe tin for 10minutes,then turn outonto awireracktocoolcompletely.

ThePennoyerCentre’s volunteer BakeForcemakedeliciouscakes for saleinthe café, whichwon theEDP NorfolkFood &Drink“BestBaking” Award.ThecaféisopenMon-Sat from 10am to 3pm.

Tip:

Donotuse powderedchilli –thisoften containsoregano, paprikaand otherunwelcome flavours

www.pennoyers.org.uk 01379676660

ThePennoyerCentre, Station Road,PulhamStMary, Norfolk,IP214QT