Mexican Chocolate Cake

Scrumptious chocolate cake with a kick

Ingredients for cake:

1 1/2 cups flour
1 cup sugar (I use beet sugar)
4 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cayenne pepper
1 tsp. vanilla extract
1 Tbsp. distilled white vinegar
5 Tbsp. vegetable oil
1 cup cold water
Confectioners’ sugar for garnish

Ingredients for dark chocolate sauce:

3 squares dark chocolate
1/4 cup soy milk
1/2 cup sugar
3 Tbsp vegan margarine
1/2 tsp vanilla
1/4 tsp cinnamon
pinch of cayenne pepper to taste

Directions for cake:

1. Preheat oven to 350°F. Lightly grease a 9-inch cake pan (preferably spring form) and dust with cocoa powder.
2. In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water. Mix until just combined.
3. Pour into the prepared cake pan and cook for 30 to 35 minutes, or until toothpick inserted into the center comes out clean. Let cool.
   

Directions for chocolate sauce:

1. Melt dark chocolate with soy milk in small sauce pan over low heat. Stir constantly until the chocolate is melted.
   
2. Stir in sugar and cook, stirring constantly, for 5 minutes.
   
3. Remove from the heat and stir in vegan margarine, vanilla, cinnamon and cayenne pepper.

Pour chocolate sauce over cake just before serving and garnish with confectioners sugar and cinnamon. (and of course a scoop of creamy vanilla Soy Delicious is a wonderful compliment!)

Makes 8 to 10 serving