Every Valentine’s Day, chocolate becomes part of the romantic holiday. Opinions differ but tradition and pleasure seem to be the most popular reasons given for the widespread consumption of chocolate. As illustrated by the Aztec ruler, Montezuma, chocolate was thought to be an aphrodisiac practiced by the Gods with a drug like influence discovered in the chocolate cocoa bean.
Who knew? Those who chewed and consumed the delectible treats understood very well the happiness that chocolate could engender.
Of course word spread by the 1800s when the Cadbury Brothers set up shop in England making and selling chocolate for average citizens. In 1861, Richard Cadbury created the first ever heart-shaped box for Valentine’s Day which generated a new chocolate tradition.
To help expand upon this holiday and breed new life into the world of romance and chocolate, I offer a delightful yet simple recipe we can all enjoy called Mexican Chocolate Cake. It’s a little different than you might expect. No sugary frosting….no no. This one has cream cheese, condensed milk, melted chocolate, confectioner’s sugar, and toasted walnuts.
I had eaten one like this in Santa Fe in an amazing little cafe called the Pink Adobe. The proprieter, Rosalea Murphy, was very innovative and created a cuisine which combined Spanish, Mexican, French and creole cooking. Such a delighful place. And the food was very memorable and delicious. This Mexican Chocolate Cake is a version of Rosalea’s. Enjoy!
Hope you enjoy this delicious, cinnamon scented, Mexican style chocolate Cake! Please get in touch with any questions, or observations at my blog: firstname.lastname@example.org; or Capeculinaryincubator@gmail.com
Mexican Chocolate Cake for Valentine’s Day Too
1 tsp expresso coffee powder
¾ cup unsweetened cocoa powder
2 tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¾ tsp salt
¾ cup butter, softened
1¾ cups sugar
¾ cup buttermilk
2 tsp vanilla
1 Heat oven to 350°F. Spray 2 (9-inch) cake pans and line with cooking parchment or waxed paper.
2— In a large bowl, whisk the Expresso coffee powder, cinnamon and cocoa with soft butter and sugar and continue whisking until creamy. Add eggs, one at a time, and beat well after each addition. Scrape side of bowl.
3 - In an electric mixing bowl add the baking soda, baking powder, salt, buttermilk, vanilla and flour— 1/3 at a time into the egg and butter mixture on medium speed until smooth, scraping bowl occasionally.
4 - When all Cake ingredients have been combined, beat 30 to 60 seconds longer or until batter is smooth and well blended. Pour evenly into the two cake pans and place in the preheated oven.
5 - Bake 30 to 35 minutes or until toothpicks inserted near center of both cake containers comes out clean and both cakes spring back when touched lightly in the center. Cool in pans on cooling racks for 10 minutes. Remove cakes from pans to cooling racks (leave paper on cakes). Cool completely, about 30 minutes.
Condensed Milk, 1 can
Cream Cheese, 8 oz.
½ cup semi sweet chocolate
Confectioner’s Sugar, ½ cup
Whipped Cream, 8 oz
Walnuts, ½ cup, chopped and toasted
1- Beat the soft, cream cheese, confectioner’s sugar, and Sweet condensed Milk on high speed about 2 minutes or until blended and smooth.
2 - Melt the semi sweet chocolate in a double boiler. Cool for 10 minutes. And mix into the cream cheese mixture.
3- Beat the whipped cream in a separate bowl until stiff peaks form. Fold the peaks and the toasted walnuts into the mixture.
4 - Remove the paper liner from one of the cakes and place the cake on a serving platter. Remove the other paper liner and gently place the cakes on top of one another.
5 - Spread 3/4 cup of the frosting on top of the bottom cake to within 1/2 inch of the edge. Place rounded side up, on top of the first cake. Apply frosting to the sides and top of cake with remaining frosting.
6 - Spread the chopped, toasted walnuts all over the cake. Serve immediately, or refrigerate until serving.