- Servings: 8
|1 cup||Granulated Sugar, divided|
|6 Tbsp||Unsweetened Cocoa Powder, divided|
|2 tsp||Baking Powder|
|2 tsp||Ancho Chile Pepper|
|1 tsp||Ground Cinnamon|
|¼ cup||Vegetable Oil|
|1 tsp||Pure Vanilla Extract|
|1 cup||Boiling Water|
|¾ cup||Heavy Cream|
|2 Tbsp||Confectioners Sugar|
|1 Tbsp||Unsweetened Cocoa Powder|
|½ tsp||Vanilla Extract|
Preheat oven to 350 degrees. Generously spray 8 6 ounce ovenproof coffee cups or ramekins with nonstick cooking spray with flour or grease and flour cups. Place on large baking sheet. Mix flour, 2/3 cup granulated sugar, 4 tablespoons cocoa powder, baking powder, chile pepper, cinnamon, and salt in a large bowl. Stir in milk, oil, and vanilla. Batter will be stiff. Spoon evenly into prepared cups. Mix remaining granulated sugar and cocoa powder in a small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup, but do not stir. Bake 15-20 minutes, or until tops are dry to the touch. Cool cups slightly on a wire rack.
For the cocoa whipped cream, beat cream and confectioners sugar in a medium bowl, with electric mixer, on high speed until soft peaks form. Add cocoa powder and vanilla, then beat until stiff peaks form. Serve cakes in coffee cups while still warm. Dollop with cocoa whipped cream. Sprinkle with additional cinnamon, if desired.