Mexican Chocolate Cake

Ingredients

• 3/4 c sugar
• 3/4 c flour
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 c strong, hot coffee (I used one packet of Starbuck’s Instant coffee in 1/2 c water)
• 1 oz unsweetened chocolate, chopped
• 1 oz of a gritty Mexican chocolate such as Taza or Ibarra, chopped (or substitute with another 1 oz of regular semi-sweet or even unsweetened chocolate); I used Taza Coffee-flavored Chocolate; if you’re going to Oaxaca, you can bring back some Mayordomo Chocolate (or just buy it on Amazon!)
• 1/4 c vegetable oil
• 1/4 c yogurt or sour cream
• 1 egg, slightly beaten
• 1 tsp vanilla – Mexican would be nice
• powdered sugar (optional)

Preheat oven to 375 degrees.  Grease and flour an 8″ round pan.

Whisk together the sugar, flour, baking soda, cinnamon, and salt in a medium bowl.

In a small bowl, pour the hot coffee over the chopped chocolate and stir until the chocolate melts.  Add the oil and yogurt to the chocolate mixture and whisk.  Then whisk in the egg and vanilla.

Add the chocolate mixture to the dry ingredients and mix until smooth.

Pour the mixture into the pan and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.

Cool the cake on a rack.  Dust with powdered sugar, if desired.  The cakes keep very well (not refrigerated); beware of snacking on it too much.