Spicy Chocolate Cake

For my mother’s birthday, I knew I wanted to make a cake for her. I wanted to make a cake from her childhood, but not one of her grandmother’s cakes. Those cakes really rock and I share those recipes from time to time. I wanted something a bit different though, so I chose a classic Coca-Cola cake (a southern favorite). Yes, we had a theme.

I tweaked it a bit though to give it a modern flavor and blended it into one of our family’s favorite ways to have chocolate. Variously called Mayan Chocolate, Aztec Chocolate, or Mexican Chocolate, I added a bit of chipotle and cinnamon to give it an updated flair. Since, I doubt the Mayans or Aztecs made cakes with marshmallows and soda–I will abstain from giving it a false designation–though we had quite the discussion of the creation story that involved “Coca-chautel”.

The crust came out quite firm and if you want it spicier–add more chipotle. I use the dried chipotle “minicubes” available at our grocer. One cube is said to equal one chipotle. If you don’t have the cubes–use ground chipotle pepper–probably about a teaspoon of ground chipotle pepper and 1/2 tsp salt.

Spicy Chocolate Cake

2 cups all purpose flour
1 1/2 cups sugar
3 tablespoons cocoa
1 cup Coca-Cola
1 cup butter
2 cups marshmallows
1 cube chipotle seasoning
1 teaspoon cinnamon
2 eggs beaten
1/2 cup buttermilk
2 teaspoons baking soda
1 teaspoon vanilla

Preheat oven to 350.

Mix flour and sugar together in large bowl. In saucepan melt butter, and mix with cocoa. Add Coca-Cola, cinnamon, chipotle cube and marshmallows and stir until melted and well blended. Add to flour/sugar mixture and mix well. Beat eggs together with buttermilk, baking soda and vanilla. Add to mixture in large bowl.

Pour into WELL-GREASED bundt pan and bake for 45 minutes.

Note: My well-greased didn’t work so hot, I missed a side of the pan and it stuck, so you got a lovely picture of the pretty half of the cake.

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