all purpose flour, 1+1/2 cup
unsweetened cocoa, 3 tbsp
sugar, 3/4 cup
baking powder. 3 tbsp
water at room temperature, 1 cup
vegetable oil (as evo oil has a strong taste on it’s own, it’s best to avoid it here), 2 tbsp
hot chile powder, 1/2 tsp
strong espresso, 1 shot glass
cinnamon, 1 tsp or more if you like it


Sift the flour, sugar, unsweetened cocoa, cinnamon, and peperonico (if us-ing) together
Make sure to rid yourself of unsightly lumps.
Slowly pour in water, add espresso.
Stir until smooth.
Then slowly add the oil.
And again stir until smooth.
Add the baking powder.
By this time everything should already be smooth, so you’ll be able to mix in the baking powder paying attention to not “overwork” it. If the baking powder is left in the batter for too long outside the oven, it will lose some of its power, and nobody likes a dull, lacklustre cake.
Bake at 360°F (in preheated oven) until the surface forms a thin crust (about 30 minutes).

Thanks to: Spoiled Expat