Azteca Chocolate Cake

Traditionally, I didn't like chocolate, in any form. My mom swore I could not possibly be her child, but one look at us silences that. Then she told me that I would grow into it. Like most things, she was right. Through pregnancy,  I gained an affinity for dark chocolate. The rest of the chocolates are a waste of calories for me, but dark chocolate - oh my. I know eventually I'll half to cut back, but right now, I have a daily requirement.

It's my turn to bring dessert to small group. In an effort to curb my appetite for chocolate (I've already had some dark chocolate pistachio toffee from TJ!), I decided to make chocolate cake. Not just any chocolate cake, however. I'm borrowing this recipe idea from my sister. Her version was the best cake I've ever had. I don't know that mine will rival hers, but I had to give this a shot.

I labeled it Azteca Chocolate Cake because the only other time I've had this combination of flavors was at Teavana in the Azteca Fire Herbal Tea. I tried this tea two years ago, and I've never found anything to match it. My procrastination is becoming annoying, so I'll just tell what the flavors are: chocolate and cayenne pepper.

The Official Recipe:

• 2 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa (I suggest Hershey's Dark Chocolate)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 - 1/2 teaspoon ground cayenne pepper (depends on how daring you are)
• 2 eggs
• 1 cup cold brewed coffee
• 1 cup milk
• 1/2 cup vegetable oil

Preheat oven to 350 degrees. Combine dry ingredients and use a whisk to mix thoroughly. Add the rest of the ingredients and mix. Bake for 35-40 min (if using two 9" round cake pans, 45-50 min if using a bundt pan).

Thanks to All Recipes for the basic cake recipe.