Mexican Chocolate Cake - Baking At Home

Ingredients

• For the Cake:
• 3.15 oz. Mexican chocolate; grated
• 1 C. granulated sugar
• 2 C. all-purpose flour
• ½ C. cocoa powder
• 1 Tbsp. Clabber Girl Baking Powder
• ¼ tsp. Spice Islands® Cayenne Pepper
• ¾ tsp. salt
• 3/4 C. Crisco® Pure Canola Oil
• 1 lg. egg
• 1 C. strong, brewed coffee; cooled
• 1 C. buttermilk
• Tequila Almond Liqueur Ganache:
• 3.15 oz. Mexican chocolate tablet
• 1/2 C. heavy cream
• 2 Tbsp. unsalted butter
• 2 Tbsp. tequila almond liqueur (optional)
• 1/4 tsp. Spice Islands® Pure Vanilla Extract
• 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
• 1 Tbsp. unsweetened cocoa powder
• Pinch of salt
• 1/4 to 1/3 C. powdered sugar (depending on desired thickness)