Mexican Chocolate Cake | Triple Decker all in Dutch Ovens #birthdaycake #chocolatecake

unsalted butter

🥗Healthier: applesauce

💰Cheaper: margarine

Applesauce reduces fat while adding moisture.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bar

Dark chocolate has less sugar and can be more affordable.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Start by mixing together 3 cups of all-purpose flour, 3 cups of white sugar, 1.5 cups of unsweetened cocoa, 4 teaspoons of baking powder, 2 teaspoons of baking soda, 1 teaspoon of salt, and 3 teaspoons of dried ancho chili powder in a bowl.

In a separate bowl, combine 1.5 cups of buttermilk and 1 cup of melted butter, stirring slowly to avoid curdling the buttermilk.

Add 2 tablespoons of Mexican vanilla to the wet mixture.

Gradually mix the wet ingredients into the dry ingredients, pouring slowly and mixing until incorporated.

Grease three 9-inch cake pans with a coating of butter and flour, then dust with cocoa powder for extra non-stick properties.

Divide the batter evenly among the three prepared cake pans.

To remove air bubbles from the batter, gently shake the pans before placing them in the oven.

Prepare the Dutch oven for baking by using light coals around the outside edge and on top, ensuring the heat is not too intense.

Place the cake pans in the Dutch oven and monitor the cooking process, rotating the pans as necessary to ensure even baking.

After about 10 minutes, check the cakes and adjust the coals if they are cooking too quickly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens