The chile here is not about heat. A large pinch stirred into melted Abuelita or Ibarra chocolate leaves a warmth at the back of the throat that keeps you going back for another forkful, in a cake sized for exactly two people and baked in one small dish.
There is a specific problem with baking a full chocolate cake when you live alone or with one other person: you end up with far more cake than is advisable, and somehow you eat it anyway. I spent a long time wishing someone would just let me make a small cake, and this recipe is exactly that.
Mexican chocolate is what I use here, specifically the Abuelita or Ibarra tablets you can find in most Mexican grocery stores and increasingly in regular supermarkets too. The texture is grainier than standard baking chocolate because of the sugar and cinnamon already mixed in, and when you melt it down with a tablespoon of cold milk, you get this fragrant, slightly spiced chocolate base that tastes different from anything else.
The chile powder is small in quantity but noticeable in effect. It does not make the cake spicy exactly, just warm in the back of your throat in a way that keeps you coming back for another bite. Raw cane sugar adds a slight molasses depth that white sugar would not give you.
This bakes in one small dish and takes 30 minutes. I have made it on weeknights when I wanted something proper for dessert without committing to a full baking project. It is also a genuinely good thing to make for a date night in, something warm and homemade that does not leave you with leftovers for a week. Small cake, big payoff.
Melt the Chocolate with Chile
Chop the 60 grams of Mexican chocolate tablet roughly and place in a double boiler. As it begins to melt, add 1 tablespoon of cold milk and stir consistently until smooth. Remove from heat and add a large pinch of ground chile powder, adjusting to your heat preference. Set aside while you prepare the dry ingredients.
Build the Batter
In a large bowl, whisk together the 120 grams of all-purpose flour, baking powder, baking soda, and pinch of salt. Pour the remaining cold milk into the melted chocolate mixture and stir until combined. Add the 60 grams of raw cane sugar and melted butter or oil, mixing well. Use a whisk to beat in the egg until the mixture is slightly frothy. Fold the dry ingredients into the wet chocolate mixture until just combined.
Bake and Finish
Grease and flour a small baking dish, pour in the batter, and bake in the centre of a 350-degree oven for 30 minutes until a tester comes out clean. Allow the cake to cool completely before transferring to a serving plate. Dust with powdered sugar and decorate with fresh berries as desired.
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Mexican Chocolate Cake For Two
Total Time: 45 minutes
Yield: Serves 2
Description
A small chocolate cake for two, built around an Abuelita or Ibarra chocolate tablet melted with milk and a pinch of chile powder. Baked in one small dish in about 30 minutes.
Instructions
- Preheat oven to 175c or 350f, grease the pan and dust with flour.
- Roughly chop the chocolate and place in a double boiler to melt.
- As the chocolate begins to melt, add 1 tbsp of cold milk, mixing consistently until smooth.
- Remove from heat, add chile powder, mix and set aside.
- In a large bowl, combine the flour, baking powder, baking soda, and salt, then set aside.
- Pour the remaining cold milk into the melted chocolate, mix until well combined.
- Add the sugar and melted butter or oil, mixing until well incorporated.
- Use a whisk to beat in the egg until lightly frothy.
- Pour the dry ingredients into the wet chocolate ingredients and fold until combined.
- Pour the cake batter into the greased baking dish.
- Bake in the center of the oven for 30 minutes or until a tester comes out clean.
- Allow to cool before placing on a cake dish.
- Dust with powdered sugar as desired and decorate with your favorite berries.
Notes
- The tablet is grainy and hard to chop before it goes in the pan, which is the sugar and cinnamon pressed into it. Once the tablespoon of cold milk goes in, keep mixing and it comes together smooth.
- Taste the chocolate after the chile goes in and before you start building the batter. A large pinch travels a long way in a cake this small, and there is no way back once the flour is folded through.
- Butter gives a richer crumb, sunflower oil a slightly moister one that lets the chocolate and chile lead. Neither is a fix for the other.
- Fold the dry ingredients through only until the flour streaks disappear. Overworking it here is the difference between tender and dense.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20
- Sodium: 200
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Frequently Asked Questions
Where can I find Mexican chocolate tablets?
Abuelita and Ibarra are the most common brands and are widely available at Mexican grocery stores and in the international foods aisle of most large supermarkets. They are pre-seasoned with sugar, cinnamon, and vanilla, which is part of what gives this cake its distinctive flavour.
Can I make this cake without the chile powder?
The cake will still be a good chocolate cake without the chile, but the spiced heat is part of what makes a Mexican chocolate preparation distinct. Try a very small pinch first if you are unsure: the warmth should be subtle and linger at the back of the palate.
Can I double the recipe to make a larger cake?
Yes. Double all ingredients and bake in a standard 8-inch round pan. Increase the bake time to approximately 40 to 45 minutes and check for doneness with a tester. The chocolate and chile balance remains the same at double quantity.
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