Ok I've always liked Mex Choc. so I tried it in my chocolate cake. My cake recipe is really good. I added 1 1/2 tsp of cinnamon and 1/4 tsp of chili powder just to give it a litttle something more. Well it needed a lot more. The cake was really moist like always but it actually tasted dry! I know it sounds crazy. Any ideas would be welcomed. I need to have this figured out by Thursday for a cake I have to do. Thank goodness I tried it early! I really need help here. Thanks!!

substitute coffee for any liquid in your recipe or 1/2 the recipe... I like to use Kaluaha because it gives that robust kick while keeping it moist.

Hope that helps

I used regular pepper in a cake once and you really couldn't taste the pepper. It just got hotter the more you ate. But, when you said it tasted dry, I remembered mine did too. Maybe that is the pepper. Maybe you could try the chinese fire oil instead for the heat. Then try it again. Still using the cinnamon. Then at least you will be able to do a process of elimination. I've never had mexican chocolate, though. So, I'm not sure what that taste is. hth.

Was it made with butter or oil, did you frige it?

I make a cingo de mayo ole ole cake I actually call my hot fudge cake. I use cayenne and saigon cinnamon I use coffee and sour cream I can post another link to it if you're interested. It does use 3 or 4 kinds of chocolate. But it's super easy to make & bake.

I make a mexican cake, but I use the abuelita mexican chocolate. I melt it down with milk in a saucepan and use that instead of the regular milk called for in the recipe.

I also add a couple teaspoons of cinnamon and a little almond extract. I would never use chili pepper though.

k8memphis I would love to see your recipe. Please share the link

I would love to see the recipe too!

k8memphis That sounds really yummy! I would love to see the recipe

I've never seen saigon cinnamon... Im going to have to go on a hunt... do you have to buy it in a specialty shop online or...???

Thx

I wouldn't use dry pepper... I would take some of your liquid, and heat it up with some peppers so you get the heat from the pepper, but not the pepper itself. Bring it to a boil, let it cool and then strain it before adding it to your cake.

K8's Hot Fudge Cake

http://recipes.egullet.org/recipes/r1766.html

Umm, I didn't have enough ingredients one day to make any one recipe that I could fine so I just tossed this all together and it worked and I was blown away that it didn't sink in the middle.

So I've tried it since with other variations of chocolate and it was not as good. The cake gods were truly smiling down on me that day. You can use any kind of dark chocolate for the Hershey bar dark choco. But don't forget the cocoa or it will sink, the German's is also very important for the taste and of course the Bakers unsweetened is easy..

And you can get Saigon cinnamon at the grocery store now, like McCormack has it. The cinnamon we are all used to using really isn't for real cinnamon. The Saigon variety is the for really cinnamon like the red hot type of cinnamon. And I'll just be real honest and say that I jack up the cinnamon to about two tablespoons and the cayenne to (no more than) one teaspoon. You need to at least use a half to 3/4 teaspoonof the cayenne.

I use a cream cheese filling to balance out the soft glow you get from the cake--it's not a shocking heat.

The cream cheese filling is cream cheese, sour cream, more lemon juice than vanilla, some confectioner's sugar and I stabilize it with like half a pack of geletin. Like maybe two 8oz cream cheese, a cup of sour cream, 2 Tablespoons lemon, 1 Tablespoon vanilla, half pack bloomed gelatin like 2-3 cups of 10x. Something like that.

And I've always used a vanilla buttercream so the cake shines but lately I've been thinking about trying a spicey chocolate icing that's spiced up like the cake.

The cake is very fudgey and moist. It freezes like crazy. Great shelf life.
This cake has a small cult following in Memphis.

Let me know if you try it. You will like it!

McCormick's makes Saigon Cinnamon - if your grocery store sells the line of premium McCormicks seasonings, they should have it.

If you can buy Pampered Chef products, they sell an Indonesian Cinnamon that is outstanding. A close second would be the Cinnamon from King Arthur.

Does your cake actually feel dry to the touch, or just when you eat it? It may be the spicy undertones that are giving it a "dry" feel in your mouth - cut back on some of the cayenne.

I make my Mex Chocolate cake the same way - my chocolate sour cream cake with added cinnamon and cayenne pepper. When I first tried this, I set up a couple of bowls with small amounts of batter and experimented with different amounts of the spices to see what it tasted like.

K8 Thanks so much for your recipe. I will pick up the other ingredients I need and try it tomorrow. I can't wait it sounds great!!

PS. Hershey's cocoa works fine.

Here's another angle on this. I mean you can't go wrong with the spicy cinnamon. But I love cinnamon. On the list of things I'm addicted to, chipaholic is first then cinnamonaholic is next.

So I ususally drink this chocolate cherry kiss coffee every morning but dang everying is getting so expensive I ran out and got something else, well it sucks. So I tried a little Lorann cinnamon oil in some of my husband's coffee--was fabulous. Until I rubbed my eye and started a fire from the residue on my fingertip but that's another story.

So then the gear in the brain starts a low grinding noise and a slow slow glanking around and the light up there flickers briefly--what about the lorann cinnamon oil in the cake?? So there's an idea for the idea pool. But still yet the cinnamon itself is spot on.

Love the ideas!

Kdaze I found this when I was looking for a pound cake recipe... It is a recipe for mexican chocolate cake. From wikibooks: (www.wikipedia.com)

http://en.wikibooks.org/wiki/Cookbook:Mexican_Chocolate_Cake_with_Mocha_Buttercream