Oaxacan Chocolate Cakes

Ingredients

In this Oaxacan adaptation, the traditional English Shrewsbury Cakes are transformed into a chocolatey delight with the addition of Oaxacan spices and ingredients. The original buttery and crumbly texture is replaced with a moist and slightly dense cake. The use of piloncillo instead of regular sugar adds a distinct caramel flavor, while ground almonds contribute a nutty undertone. These changes create a unique fusion of flavors that pay homage to both English and Oaxacan culinary traditions. We alse have the original recipe for Shrewsbury Cakes, so you can check it out.

• 1 cup (225g) all-purpose flour 1 cup (225g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder 1/2 cup (50g) unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) piloncillo, grated 1 cup (200g) piloncillo, grated
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (50g) ground almonds 1/2 cup (50g) ground almonds
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 29g, 18g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a muffin tin or line it with cupcake liners.
2. 2.
   In a bowl, whisk together the flour, cocoa powder, cinnamon, nutmeg, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and grated piloncillo until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Fold in the ground almonds until evenly distributed throughout the batter.
7. 7.
   Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. 8.
   Bake for 15-18 minutes, or until a toothpick inserted into the center of a cake comes out clean.
9. 9.
   Allow the cakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
10. 10.
    Once cooled, dust the cakes with powdered sugar before serving.

Treat your ingredients with care...

• Piloncillo — If you can't find piloncillo, you can substitute it with dark brown sugar. However, the distinct caramel flavor of piloncillo adds an authentic touch to the cakes.
• Ground almonds — For a nut-free version, you can omit the ground almonds without affecting the overall texture of the cakes.

Tips & Tricks

• To enhance the chocolate flavor, use high-quality cocoa powder.
• Make sure the butter is softened at room temperature for easier creaming.
• Dust the cakes with powdered sugar just before serving to maintain their appearance.
• Serve the cakes warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
• These cakes can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Oaxacan Chocolate Cakes as a delightful dessert or a sweet treat with a cup of Mexican hot chocolate. They can also be enjoyed as a snack or a special addition to a brunch spread.

Presentation advice

Arrange the Oaxacan Chocolate Cakes on a serving platter and dust them generously with powdered sugar. For an elegant touch, garnish each cake with a sprinkle of cocoa powder or a small piece of cinnamon stick.