We make this at Christmas and enjoy it for breakfast as well as dessert! It reminds us of a French brioche with the tang of cranberry and the smooth sweet of chocolate.
Mexicans have enhanced the wonderful richness of chocolate with cayenne pepper for many centuries and we added butter and sugar to make tender, intriguing chocolatey wonders.
This delicious, rich, moist cake is not only gluten-free but also egg and lactose-free!
The lovely crumb and delicate vanilla flavour of this cake will go with any icing, to perfection.