Mexican Hot Chocolate Cake

Alright, so chocolate & chili is one of my fave flavor combinations (EXCEPT IN MOLE, WE HATE MOLE) and this dessert is nothing short of extraordinary. The recipe that I was using didn’t call for an egg, and I though huuuh, that’s weird so I did a little experimenting myself and decided to do it both with and without egg. Since this spring break was nothing but lil ol’ me, I cut the recipe in half and made two ramekin-sized cakes; one for me now, one for me later; and one with egg, one without.

No egg and a milk substitute means this recipe is super vegan friendly!

If you want this for more than two servings, quadruple the recipe, and you could spread it between 16ish cakes, or 2 9-inch cakes? That’s a guess.


1/2 c. flour
1/2 c. granulated sugar, divided
3 T. unsweetened cocoa powder, divided
1 t. baking powder
1 t. chili powder
1/2 t. cinnamon,
1/8 t. salt
1/4 c. milk
1/8 c. vegetable oil
1/2 t. vanilla extract
1/2 c. boiling water OR 1 large egg

Preheat oven to 350°

1. Combine all ingredients, save the boiling water/egg.

2.1. Beat the egg first and add it into the batter, pouring it into your ramekin, half-full.

2.2. If you choose not to use the egg, the batter will be quite thick. Spoon 3-4 tablespoons of batter into each cup and then pour 2 T. of boiling water onto the batter and DO NOT STIR IT (THIS IS WEIRD, I KNOW BUT JUST TRUST ME).


The left ramekin is with boiling water, the right is the egg. Who will win?

3. Bake for 15-20 minutes.


See how the front one (egg) is all puffy and cakey and the back one (boiling water) is deflated? You get a very different dessert either way.

So which one was better? THE DEFLATED ONE. By a landslide. What the boiling water allowed the cake to do was become moist and lava-like when it came out of the oven. If you’re serving it hot and you like gooey centers, scratch the egg. If you’re doing cupcakes and you’re taking these to a party, you have to use the egg.



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