Oaxacan Chocolate Cake

Recipe created and provided by Pilar Cabrera in Oaxaca, Mexico and Chef Crusco Catering in Austin, Texas


  • 1 cup Flour
  • 2 tsps. Baking Powder
  • 1/2 cup Cocoa Powder
  • 4 Eggs – separated
  • 1 small can Condensed Milk
  • 1/2 cup Milk
  • 1 tbsp. Vanilla Extract
  • 3.25 ounces Butter – melted (plus extra for greasing the pan)
  • Mezcal Syrup
    • 4 tbsps. Mezcal
    • 1 stick Cinnamon
    • Zest of lemon, orange and lime
    • 1/2 cup sugar
    • 1 cup water
  • Powdered Sugar


  1. Preheat oven to 350 degrees and place the rack in the center of the oven.
  2. Grease and lightly flour a 9 inch springform pan.
  3. Place dry ingredients by sifting the flour, cocoa powder and baking powder into a bowl. Set aside.
  4. Whisk the egg whites to medium peaks (slightly stiff). In a separate bowl, mix together the egg yolks, condensed milk, milk, vanilla and melted butter.
  5. Add the egg mixture into the dry ingredients and mix until thoroughly combined. Using a spatula, lightly fold the egg whites into the mixture until combined.
  6. Pour the batter into the springform pan and into the oven for 30-45 minutes or until a toothpick comes out clean (when piercing the cake).
  7. Mezcal Syrup: Place all the ingredients into a small pot and bring to a boil. Immediately reduce the heat to low and cook for 10-15 minutes until it is a syrupy consistency. Set aside.
  8. Once the cake is cooked, remove from the oven and set aside to cool for 20-30 minutes.
  9. Remove from the springform pan and put on a cake plate. Brush with the Mezcal syrup.
  10. To serve, slice a wedge and place onto a plate. Garnish with powdered sugar and cocoa powder. Optional garnishes are mint, berries and more Chocolate Ganache. Enjoy!