1 ½ tablets of Mexican chocolate (Abuelita or Ibarra brands)
I teaspoon of Mole sauce (It can be substituted with a blend of Huajillo and Pasilla chile powder if you are allergic to peanuts)
1 ½ cup of all-purpose flour
3 teaspoons of baking powder
Pinch of salt
½ cup melted butter (or vegetable oil)
½ cup of sugar
¾ cup cold whole milk
10-12-inch cake pan
Powdered sugar and berries for decorating
Preheat oven to 375°. Grease pan and dust with flour. Roughly chop the chocolate. Place chocolate and two teaspoons of milk in a double boiler to melt, mix constantly until chocolate has completely melted. Add mole sauce and keep mixing until it is all well incorporated.
In a bowl combine the flour, baking powder, baking soda, salt and set aside.
In your mixer bowl, pour the remaining cold milk, add the melted chocolate, and mix until well combined. Add sugar and melted butter or oil, until well blended.
Beat the egg separately until foamy.
Pour dry ingredients into the chocolate mixture and fold in whipped egg. Pour batter into your previously oiled baking dish. I like to cover the bottom of the pan with parchment paper cut to fit and slightly oiled. Bake in center of oven for 15 minutes at 375° then, lower the temperature to 350° for the remaining 15 minutes. A toothpick should come out clean when tested in the middle. Let cool and dust with powdered sugar and your favorite berries.