Mesquite-Chocolate Cake

Name: Mesquite-Chocolate Cake
Ingredients: 5 ounces bittersweet (I suggest 70%) chocolate, chopped; 5 tablespoons vegetable oil; 5 tablespoons butter, cut into smallish cubes, plus more for coating muffin tins; 4 eggs; 5 tablespoons (100 grams) agave syrup; 1/2 cup (100 grams) sugar; 1/2 teaspoon salt; 1/2 cup plus 1 tablespoon (70 grams–the amount in the Burlap & Barrel spice jar) mesquite flour/powder; 1/3 cup plus 1 tablespoon (45 grams) cocoa powder, plus more for coating muffin tins

www.rickbayless.com

Explore the unique flavor of mesquite in Rick Bayless's Mesquite-Chocolate Cake, a delightful dessert with a nutty twist.

View full recipe on www.rickbayless.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.rickbayless.com.

Share this recipe:

Cooking tools:

Ingredients

5 ounces bittersweet (I suggest 70%) chocolate, chopped
5 tablespoons vegetable oil
5 tablespoons butter, cut into smallish cubes, plus more for coating muffin tins
4 eggs
5 tablespoons (100 grams) agave syrup
1/2 cup (100 grams) sugar
1/2 teaspoon salt
1/2 cup plus 1 tablespoon (70 grams–the amount in the Burlap & Barrel spice jar) mesquite flour/powder
1/3 cup plus 1 tablespoon (45 grams) cocoa powder, plus more for coating muffin tins