Comments on: Mexican Chocolate Loaf Cake http://bakingbites.com/2006/03/cooking-school-mexican-chocolate-loaf-cake/ Maybe I'll just have one more bite... Thu, 09 Feb 2012 01:31:41 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Chocolate mud cake « Blotting paper's recipes http://bakingbites.com/2006/03/cooking-school-mexican-chocolate-loaf-cake/comment-page-1/#comment-385752 Chocolate mud cake « Blotting paper's recipes Tue, 08 Jun 2010 06:20:52 +0000 http://bakingbites.com/?p=366#comment-385752 [...] favourite chocolate cake is this Mexican chocolate cake — cinnamon does great things to the cake — but sometimes you need something super extra [...] [...] favourite chocolate cake is this Mexican chocolate cake — cinnamon does great things to the cake — but sometimes you need something super extra [...]

]]> By: Lisa C http://bakingbites.com/2006/03/cooking-school-mexican-chocolate-loaf-cake/comment-page-1/#comment-213341 Lisa C Mon, 23 Mar 2009 09:58:19 +0000 http://bakingbites.com/?p=366#comment-213341 I made this yesterday, as the cook I only got to try one of the cupcakes but it was out of this world - so light! I made this yesterday, as the cook I only got to try one of the cupcakes but it was out of this world – so light!

]]> By: Steve H. http://bakingbites.com/2006/03/cooking-school-mexican-chocolate-loaf-cake/comment-page-1/#comment-19956 Steve H. Tue, 06 Nov 2007 18:19:53 +0000 http://bakingbites.com/?p=366#comment-19956 We have an espresso machine, so we just brew a 2 ounce shot of espresso, and dilute with water to make 3/4 cup. I really, really love this recipe. The various ingredients make a wonderful blend of flavors. It's great, and if you whip some cream and top it, it's fabulous. P.S. There is actually such a thing as liquid instant coffee! It's just very very strong coffee in a bottle, and you add hot water to dilute to normal drinking strength. It's not super common but it's around. You can also make your own, for example with a cold brew coffee maker. It doesn't keep forever the way instant coffee powder does, but I'm sure it tastes better! We have an espresso machine, so we just brew a 2 ounce shot of espresso, and dilute with water to make 3/4 cup.

I really, really love this recipe. The various ingredients make a wonderful blend of flavors. It’s great, and if you whip some cream and top it, it’s fabulous.

P.S. There is actually such a thing as liquid instant coffee! It’s just very very strong coffee in a bottle, and you add hot water to dilute to normal drinking strength. It’s not super common but it’s around. You can also make your own, for example with a cold brew coffee maker. It doesn’t keep forever the way instant coffee powder does, but I’m sure it tastes better!

]]> By: Nicole http://bakingbites.com/2006/03/cooking-school-mexican-chocolate-loaf-cake/comment-page-1/#comment-5300 Nicole Mon, 07 May 2007 12:59:40 +0000 http://bakingbites.com/?p=366#comment-5300 The increased orange flavor could be because it was added in early. The zest would have had more time to "cook" in the batter and get its flavor in there - not that there's anything wrong with that! Good luck with the cupcakes next time, and I'm glad you liked the cake! The increased orange flavor could be because it was added in early. The zest would have had more time to “cook” in the batter and get its flavor in there – not that there’s anything wrong with that!
Good luck with the cupcakes next time, and I’m glad you liked the cake!

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