Spring break= beer, sewing, listening to the metallic falcons, more beer, smoking with my mom, beer with my mom, & baking mexican chocolate-cayenne cakes. with my mom. k bye.
If you have never paired chocolate with cayenne pepper you should make this. Here is the recipe i followed:
1 1/2 cup flour
1 cup sugar
4 T. cocoa powder
1 t. baking soda
1 t. cinnamon
1/2-3/4 t. cayenne pepper
1 t. vanilla extract
1 T. distilled white vinegar
5 T. vegetable oil
1 c. cold water
Confectioners' sugar for garnish
Preheat the oven to 350°F. Grease a 9-inch cake pan.
In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water. Mix until just combined.
Pour into the prepared cake pan and cook for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Let cool.
Dust with the confectioners' sugar before serving. Or drizzle with the following spicy chocolate sauce.
(Makes 8 to 10 servings )
SPICY CHOCOLATE SAUCE
2 squares dark chocolate or semi-sweet chocolate
1/4 c. soy milk
1/2 c. sugar
3 T. vegan margarine
1/2 t. vanilla
Dash or two of cayenne pepper
Melt 2 squares of dark or semi-sweet chocolate with 1/4 cup water or soy milk. Stir constantly until the chocolate is melted. Stir in 1/2 cup sugar and cook, stirring constantly, for 5 minutes. Remove from the heat and stir in 3 Tbsp. vegan margarine, 1/2 tsp. vanilla, and cayenne pepper, to taste.
i think this pairs nicely with Dos Equis... but then again, i think everything pairs nicely with Dos Equis.