Friday, May 18, 2012

Mexican Chocolate Cake.

In honor of the Cinco de Mayo party I attended and the rare rise of the "super moon" , I baked a cake (well, actually two). I originally was going to use a recipe I cut from the Los Angeles Times, eons ago, but decided to do a quick search for Mexican chocolate cake recipes online.  This one popped up first from Baked Bree, who I met at Camp Blogaway, a year and a half ago.

Initially, what intrigued me about Bree's recipe was that she did not use the mexican chocolate tablets and she used balsamic vinegar in her cake batter. The cake is complex in flavor, but not over-powering.  The frosting is perfection, creamy, light and slightly sweet.  If you're looking for something special and unique, I'd definitely recommend giving this cake a try!

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