Recipes For Ra-Hoor-Khuit

Mexican Chocolate Cake with Kahlua Chocolate Sauce

This dessert is muy delicioso! The richness and spiciness of the Mexican chocolate and the Kahlua in the chocolate sauce make this cake an amazing reward after all the chilies in this feast. Be sure to save room for this dessert! Mexican chocolate, which comes in a hard disc or tablet, is made for cooking and contains cocoa, sugar, soy lecithin, cinnamon, and some vegetable fat. There are several different varieties, but the Ibarra brand is the best. Because the chocolate sauce is a bit thinner than the usual frosting, it is best to make and serve this cake in a serving platter with an edge that comes up so as much sauce as possible can cover the cake.

1 Mexican chocolate disc, 3.15 oz., Ibarra brand
3/4 cups sesame seed oil
1 cup granulated sugar
2 eggs, beaten
3 cups white whole-wheat flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
3/4 teaspoon salt
1 cup strong-brewed hot coffee
1 1/4 cups of buttermilk

Chocolate Sauce
1 cup heavy whipping cream
1 (3.15-ounce) Mexican chocolate disc, roughly chopped
4 tablespoons unsalted butter
1/2 cup unsweetened cocoa powder
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 cup Kahlua liqueur
1 teaspoon candied ginger, crumbled, to garnish on top

In a small saucepan add the chocolate with the oil and stir constantly until the chocolate melts, and set it aside to cool. In a large bowl, whisk together the eggs, cooled coffee, and buttermilk. When the chocolate has sufficiently cooled, whisk it into the large bowl of liquid ingredients until blended. Mix in the sugar, cocoa powder, baking powder, cayenne, cinnamon, and salt. Slowly add the flour 1 cup at a time until all is well mixed. If it seems a bit dry, add a little more buttermilk.

Pour the batter into a buttered 9” x 13” baking pan that has parchment in the inside base and is dusted with cocoa powder on the inside sides of the pan. Bake at 350°F (180°C) for 30 to 35 minutes until a thin knife comes out clean. Cool it down in the pan for 1 hour before turning it out on to its serving platter or tray.

While the cake is baking make the chocolate sauce. In a medium saucepan on medium heat melt the butter and the Mexican chocolate stirring constantly. Slowly whisk in the cream, cocoa, sugar, vanilla, and cinnamon until slightly thickened. Remove the pan from the stove and stir in the Kahlua. If the sauce becomes too thick add a bit more cream. Too thin, add more powdered sugar. Let it cool and then carefully pour it all over the cake, coating as much of the cake as possible. This is especially good if one can serve it soon afterward while the sauce is still warm. Decorate the top with crumbled candied ginger.

The butter, eggs, buttermilk, and whipping cream are of water, baking powder and flour are air of earth, the granulated and powdered sugars are of air, and the vanilla is water of air. Mexican chocolate contains cocoa, sugar, soy lecithin, cinnamon, and some vegetable fat. Chocolate is made from the cocoa bean and it and the cinnamon are both of fire, while the cocoa powder is air of fire. The cayenne pepper and sesame seed oil are of fire, and the cup of coffee and the Kahlua are water of fire.