The Aztec Chocolate Cake, a dessert with a rich history dating back to the Aztecs, combines the rich flavors of chocolate with the spices and seasonings they used.
The Aztecs, known for their deep connection with cocoa, associated it with their gods and seasoned it with chili pepper, allspice, vanilla, and honey. This modern take on the ancient recipe is a delicious treat for chocolate lovers.
Key Aztec Chocolate Cake Ingredients & Why
The cornerstone of Aztec chocolate cake, imparting its rich chocolate flavor and deep hue.
A crucial ingredient in Aztec chocolate cake, infusing a tantalizing spiciness reminiscent of the Aztecs’ favorite.
Essential for adding opulence and moisture to Aztec chocolate cake.
Sweetens the cake, harmonizing with cocoa powder’s bitterness.
Provides structure and texture to the cake.
Bind the cake, yielding a delightful, airy texture.
How Do You Make The Best Aztec Chocolate Cake ?
- Preheat your oven to 400°F. Grease two ramekins, dust with 1 teaspoon of sugar each, and set them aside.
- Melt butter and chocolate in a small bowl for 1 minute, then cool.
- Whip 2 egg whites until foamy. Gradually add 3 tablespoons of sugar while beating until soft peaks form.
- Combine 2 egg yolks, cinnamon, cayenne, and cooled chocolate, then gently fold in egg whites for a harmonious blend.
- Divide batter equally among ramekins, then bake for 16 minutes. Make sure cakes spring back when gently pressed.
- Remove the cakes from the oven and let them cool for 10 minutes. Then, gently invert onto serving plates, optionally serving with Aztec Chocolate Glaze.
- For Aztec Chocolate Glaze: Mix 1/4 cup heavy cream, 1/2 tsp sugar, 1/2 tsp vanilla, and microwave for 45 seconds. Add 2 oz chopped bittersweet chocolate, 1/8 tsp cinnamon, 1/8 tsp cayenne, and stir until smooth. Drizzle over cakes for a delicious finish.
Pro Tips For Making Aztec Chocolate Cake Recipe
- Follow the recipe precisely and measure ingredients accurately.
- Opt for premium ingredients, especially the chocolate and cocoa powder.
- To spice up your cake, increase the cinnamon and cayenne pepper quantities.
- Create a chevron pattern by melting white chocolate, blending in cinnamon and cayenne, and piping horizontal bands on the sides with a swirl on top. Use a skewer for the distinctive chevron design.
- Craft a no-bake version using unbleached flour, coconut flour, Sunwarrior cocoa powder, Sunwarrior Slim, and other specified ingredients.
- Elevate it to a Mexican hot chocolate cake by adding allspice and extra cayenne pepper to the batter, and layering it with a spicy cinnamon buttercream.
How to Store Aztec Chocolate Cake Recipe
- For optimal Aztec chocolate cake storage, refrigerate it if kept beyond 24 hours. Ensure thorough covering to prevent drying. It freezes well too.
- When it comes to preserving Aztec chocolate cake, refrigeration is key for periods exceeding 24 hours. Properly covering the cake is essential to retain its moisture, and it’s worth noting that this cake freezes exceptionally well.
- To maintain the freshness of Aztec chocolate cake, refrigerate it for periods exceeding 24 hours. Ensure thorough coverage to prevent dryness, and remember, this cake also freezes perfectly.
Can You Freeze Aztec Chocolate Cake?
- You can freeze Aztec chocolate cake for up to 3 months. Simply wrap it in aluminum foil and store it in a freezer-safe container. Refrigeration is recommended for longer storage.
- Freezing Aztec chocolate cake is easy. After it has fully cooled, wrap it in aluminum foil, place it in a freezer-safe container, label and date it, and store it for up to 3 months. For extended storage, refrigeration is advised.
- Freeze Aztec chocolate cake for up to 3 months by wrapping it in foil and using a freezer-safe container. For longer preservation, refrigerate the cake if you plan to keep it beyond 24 hours.
Frequently Asked Questions About Aztec Chocolate Cake
What is Aztec chocolate cake?
It’s a rich, spicy chocolate cake inspired by the ancient Aztec xocolatl recipe.
Is Aztec chocolate cake vegan?
Aztec chocolate cake draws its inspiration from the ancient Aztec xocolatl recipe for spicy hot chocolate. This decadent dessert features a dense chocolate cake infused with aromatic spices such as cinnamon, chili powder, and cayenne pepper.
Wondering if Aztec chocolate cake is vegan?
Yes, it can be made vegan using almond milk, coconut oil, and flax eggs. Some recipes also incorporate vegan chocolate chips or cocoa powder for added flavor.
Aztec Chocolate Cake
- 1 teaspoon Sugar
- 3 tablespoons Sugar
- 1 tablespoon Butter
- 4 ounces Bittersweet chocolate ; coarsely chopped
- 2 Eggs separated
- 1/8 teaspoon Cinnamon
- 1/8 teaspoon Cayenne pepper
- Start by preheating the oven to 400 degrees. Then, generously grease two ramekins, dusting them with 1 teaspoon of sugar. Shake off any excess sugar and set the bowls aside.
- Begin by melting butter and chocolate in a small bowl for 1 minute, and then set it aside to cool.
- Start by whipping 2 egg whites until they become foamy. Gradually incorporate the remaining 3 tablespoons of sugar into the mix while continuing to beat. Keep going until soft peaks form.
- Combine 2 egg yolks, cinnamon, and cayenne with the cooled chocolate mixture, then gently fold in the egg whites.
- Evenly distribute the batter into the ramekins and bake for 16 minutes, ensuring the cakes spring back when gently pressed with a fingertip.
- After removing them from the oven, allow the cakes to cool for 10 minutes. Next, carefully invert them onto serving plates. If you like, you can serve them with Aztec Chocolate Glaze.
- To prepare the Aztec Chocolate Glaze, start by mixing 1/4 cup of heavy whipping cream, 1/2 teaspoon of sugar, and 1/2 teaspoon of vanilla in a small bowl. Microwave this mixture for 45 seconds or until it's hot. Next, add 2 ounces of finely chopped bittersweet chocolate, along with 1/8 teaspoon of cinnamon and 1/8 teaspoon of ground cayenne pepper. Stir the mixture until it becomes smooth and glossy. Finally, drizzle this delectable glaze over your cakes and delight your taste buds.