Mexican Chocolate Cakes

Name: Mexican Chocolate Cakes
Ingredients: 1 cup plus 1/2 tbsp. unsweetened cocoa; 2 3/4 cups flour; 1 1/4 cups granulated sugar; 1 cup packed light brown sugar; 1 1/2 tablespoons cinnamon; 2 teaspoons baking soda; 1/2 teaspoon cayenne; 1/2 teaspoon salt; 2 cups whole milk; 1/2 cup vegetable oil; 1/2 cup olive oil; 2 large eggs; 2 tablespoons balsamic vinegar; 1 1/2 tablespoons vanilla extract; Powdered sugar

15 ingredients

6 steps

Ingredients

1 cup plus 1/2 tbsp. unsweetened cocoa
2 3/4 cups flour
1 1/4 cups granulated sugar
1 cup packed light brown sugar
1 1/2 tablespoons cinnamon
2 teaspoons baking soda
1/2 teaspoon cayenne
1/2 teaspoon salt
2 cups whole milk
1/2 cup vegetable oil
1/2 cup olive oil
2 large eggs
2 tablespoons balsamic vinegar
1 1/2 tablespoons vanilla extract
Powdered sugar

Directions

1

Preheat oven to 350°. Butter two 8-in. round cake pans. Line bottoms with waxed paper cut to fit. Butter paper, then dust pans with 1/2 tbsp. cocoa.
2

Whisk remaining 1 cup cocoa, the flour, sugars, cinnamon, soda, cayenne, and salt in a bowl to blend. Add milk, oils, eggs, vinegar, and vanilla; whisk until smooth. Pour into pans, dividing batter evenly.
3

Bake until a toothpick inserted in each cake comes out clean, about 45 minutes.
4

Cool cakes in pans for 10 minutes. Loosen cakes from pans with a metal spatula. Turn out each cake onto a plate. Discard waxed paper. Invert cakes onto racks and cool completely. Sift powdered sugar over stencils onto cakes.
5

Make ahead: Up to 1 day, covered; top with powdered sugar after unwrapping.
6

Note: Nutritional analysis is per serving.