GIRL MEETS FOOD - DEEP FRIED MEXICAN CHOCOLATE CAKE
Whenever you step into a kitchen, remember this: There are rules to life, love, and war, but There Are No Rules To Deep Fat Frying. Just ask the OG of deep frying, “Chicken” Charlie Boghosian. He was the first man to batter a Twinkie before graduating to monumental achievements like the deep fried Krispy Kreme donut and the deep fried chicken sandwich.
Boghosian may look like the kind of man who’d die from a coronary during a mildly strenuous shit. But don’t let that turn you off deep frying.
Honestly, pretty much anything becomes edible once you’ve deep fried it. People have been known to deep fry MDMA and claim that it was palatable, which is either a lie or a miracle. My point is that throwing stuff in boiling fat is not solely the preserve of subnormal hicks, it is one of the elite cooking techniques.
The Deep Fried Mexican Chocolate Cake
You can use pretty much any type of cake you like, but obviously I’ve plumped for the most obnoxious combination I could think of: a “Mexican” chili chocolate cake. It’s “Mexican” because it’s got chili in it, and as we all know Mexicans are incapable of eating anything that doesn’t contain chili, refried beans, or visas.
1 1/2 - cup of flour
1/2 - cup of unsweetened cocoa
1 - cup of sugar
1 - teaspoon of baking soda
2 - teaspoons of cinnamon
1/4 - teaspoon of chili powder or cayenne pepper
2 - eggs
1 - cup of milk
1 - tablespoon of balsamic vinegar
1 - tablespoon of vanilla extract
1 - bottle of Cherry Coke (optional)
Bake for half an hour in a buttered tin at 350 degrees F, leave to cool, then slice into chunks. And that’s your “Mexican” cake done.
GIRL MEETS FOOD - DEEP FRIED MEXICAN CHOCOLATE CAKE - Viceland Today