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Light Mexican Chocolate Cake

February 15, 2010

Mexican Chocolate Cake

Today is a holiday for Elysabeth and me, and after our lovely Valentine’s Day outing at Scutra, we’ve had a couple of lazy days at home. Yesterday, starting at about 1:30 PM, we watched a good 10-15 episodes of Gilmore Girls from the DVD set, we had some leftovers for lunch, we had some lovely chicken soup that Elysabeth made, and that about summed up the day. Today started out in a similar tone but changed drastically somewhere around the second or third episode of the day. We both got restless; Elysabeth started to (and continues to) clean up the house, I began some laundry, and, most importantly, I came across this lovely recipe from Real Simple, by way (with a couple adaptations) of Serious Eats and Cheap Healthy Good. This recipe is incredibly light; one slice is under 200 calories and is incredibly low in fat. Enjoy with fruit if you have some!

This was *SO* easy to make. We had everything in the house already, and it seriously came together in about 5 minutes, baked for 30, and took another few minutes of prep on the finish to prepare the icing. The best part: I got to use my squeeze bottle! Once the cake was cool, I added more warm water to the icing mix, loaded it in, put the cake on some wax paper and went to town. I’m very proud of how it turned out. This cake is somehow moist (note, no fat added!) and I’m sure you will enjoy it, as well as how easy it is to make.

Mexican Chocolate Cake (Serves 10):

Adapted from Real Simple

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. cayenne pepper (I used a bit more)
  • 1/4 tsp. salt
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. vanilla extract
  • 1 cup cold water
  • 2/3 cup powdered sugar
  • 1/3 cup unsweetened cocoa powder (for icing)
  • 2-3 tbsp. warm water (at least)


  1. Preheat oven to 350 degrees Fahrenheit and lightly grease an 8-inch round cake pan.
  2. Whisk together first 7 ingredients in large bowl and combine thoroughly. Make two small wells in mixture.
  3. Add balsamic vinegar to one well, vanilla to the other, and the cold water over the entire mess. Mix until just combined, and still a little lumpy.
  4. Add mixture to cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
  5. For icing, mix remaining cocoa powder and powdered sugar in a bowl. Add just enough water to bring it together into a sticky paste. If you’re going to use a squeeze bottle, add more water for a liquidy consistency. Drizzle over completely cooled cake, cut into 10 slices, and enjoy!
2 Comments leave one →
  1. February 15, 2010 7:28 pm

    Mmmm, chocolate. Your photo is making me drool. 🙂

  2. Marc permalink*
    February 15, 2010 7:41 pm

    Thank you very much!

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