Tried and True: Mexican Chocolate Loaf Cake

When I was in Barnes & Noble not too long ago, there was a book on a shelf that caught my eye – Exotic Table: Flavors, inspiration, and recipes from around the world–to your kitchen.  I had heard good things about the book but wasn’t sure if I was ready to buy it just yet – I had some other ones I was looking at and playing with in the kitchen.  Then, as I wandered around, I thought “I can just LOOK at the book and see what the recipes are, right?”  Flipping through the pages of Exotic Table, I made note of some recipes I wanted to try and then it opened to this glorious Mexican Chocolate Loaf Cake.  Now – you know I adore Mexican chocolate – from my favorite Mexican Hot Chocolate to my tried and true Mexican Chocolate Cookies and Mexican Chocolate Pudding and don’t forget that Spiked Mexican Chocolate Mousse I made for a chocolate themed gal’s night menu.  So – when I saw that cake, I knew that I was a goner – that cookbook was in my hot little hand, I marched my stilettos to the register and to my kitchen it went. 

I used this lovely Loaf Cake in my Mexican Chocolate French Toast with Spiced Blackberry Syrup  but what if you don’t want something so rich and decadent – perhaps just a sliver of cake with your morning coffee?  You can make a loaf of this lovely – or double the recipe and give it for gifts or freeze some for later.  The cinnamon and cayenne meld well with the rich chocolate and a light dusting of powdered sugar is the perfect garnish.

I promise you – one bite of this cake and you will be obsessed.  As the cookbook warned, you will find ways to add a nibble of this Mexican Chocolate Loaf Cake to breakfast, as a snack, or as dessert.  It’s that good!

On to the recipe:

Gather your ingredients

Sift together the flour, cocoa and spices

Give it another whisk just to make sure it’s fully combined

Resist the urge to snack on the chocolate

Before Baking

And time to cool

Now – don’t you want a slice?

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