MEXICAN CHOCOLATE CAKE
adapted

1 cup water
2 teaspoons instant espresso coffee
180 grams dark cooking chocolate, broken up (see note)
2 1/4 cups plain flour
1 1/4 cups sugar
1/2 cup cocoa powder, sifted
3 teaspoons cinnamon
1 teaspoon bicarb soda
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup plain yoghurt
113 grams butter, soft
2 eggs
2 teaspoons vanilla extract


Preheat oven to 350°
line bottom of 24cm springform tin. grease and flour sides.

in a saucepan, bring water to a boil and stir in instant coffee.
add in chocolate and stir until melted and smooth. remove from heat, set aside to cool.

in a a large bowl, stir flour, sugar, cocoa powder, cinnamon, bicarb soda, salt and baking powder together.

add yoghurt, butter, eggs, vanilla and cool chocolate mixture.

using an electric mixer, beat for 3-4 minutes or until thoroughly mixed.
spoon batter into tin.

bake for 45-50 minutes or until a skewer inserted near center comes out clean.

cool cake in tin on wire rack for 15 minutes. remove from tin and cool completely.

ice.

ICING

250 grams dark cooking chocolate
250 mls thickened cream.

in a large heatproof bowl over a pot of boiling water,
melt the chocolate and cream together. stir till smooth.

place bowl in fridge and cool till thick but not set.

using an electric mixer beat chocolate until fluffy.

spread over cake.



NOTE: I have adapted this recipe  because I can't get
ABUELITA in Australia.

If you have abuelita, replace the cooking chocolate with it and remove 1 teaspoon cinnamon.

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