5/1/2024
Flourless Mexican Hot Chocolate Cake
The best part (and the tricky part) to a flourless chocolate cake is achieving a fudgy texture - the key to this is slightly under-baking it. The other part I love about this recipe is that it comes together in a single bowl!
Mexican chocolate is so much more complex than regular chocolate, which is part of what makes this cake so flavorful! Enhanced with our Korintje Cinnamon and Ancho Chile Powder, this cake is dark, sweet and spicy.
- 1 cup + 2 tablespoons semi-sweet chocolate chips
- 1 cup salted butter
- 1/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 tablespoon vanilla extract
- 3 eggs
- 4 teaspoons ground Korintje Cinnamon
- 2 teaspoons Ancho Chile Powder
- 1/2 cup + 1 tablespoon unsweetened cocoa powder
Preheat your oven to 325F. Spray an 8-inch springform pan with nonstick spray, along the bottom and up the sides. Set aside until ready to use.
In a large microwavable bowl, add semi sweet chocolate chips and 1 cup salted butter. Microwave on high in 30 second increments, stirring each time, until it is mostly melted. Then stir it together until it is completely smooth.
Add packed brown sugar, granulated sugar, teaspoon salt, Korintje Cinnamon, Ancho Chile Powder and 1 and vanilla extract. Use a spatula and stir until well combined. Add 3 large eggs to the bowl and beat with a whisk until combined. Lastly, add 1/2 cup + 1 tablespoon cocoa powder into the bowl. Mix just until combined and pour it into the prepared springform pan.
Bake at 325 for 28-32 minutes. When you test the cake, shake the pan - the center should still be less firm than the rest of the cake but not very jiggly.
Take the cake out of the oven. The cake will continue setting up for a little while in the pan. Let the cake cool completely. Serve as is, dusted with powdered sugar, with whipped cream or ice cream!
Note - as the butter/chocolate cools, the cake batter will stiffen and become harder to stir. I recommend having all your ingredients measured and ready to go so that the cake batter doesn't have as much time to cool before going in the oven.
Make this a Mexican mocha cake by adding in 1 tablespoon of espresso powder into the mixture with the other dry ingredients!
