Enchiladas, margaritas, and guac… oh my! The hubs and I are part of a supper club that tries to meet once a month for dinner. One couple hosts and prepares a main dish and the other couples bring a side, appetizer, or dessert. It’s such a great way to go “out” to dinner with friends without everyone having to spend a ton of money on both dinner and a babysitter. I’ve offered to bring dessert for the last two supper clubs, and last month, I took my Granny’s famous Hummingbird Cake, and it was a hit. Although it was tempting to make it again and call it a day, our hostess for this month was making beef enchiladas, and I knew that the Hummingbird Cake wasn’t exactly a good fit. We keep enchiladas on a regular rotation here, and they are delicious, especially when you make homemade sauce (and this recipe from Gimmie Some Oven is THE BEST). As our host’s husband mentioned last night, “You could eat it on a piece of cardboard, and it would still taste awesome.” True story.
Enchiladas do tend to be a bit of a heavy meal, especially when loaded with beef and cheese, so I knew I wanted a lighter dessert, but I also wanted chocolate! My go to chocolate pound cake recipe was too heavy (I mean, they call it pound cake for a reason, right?), so I scoured Pinterest for a simple, light cake that I could tweak. What I found was this recipe from Amy at She Wears Many Hats; I loved that she used Greek yogurt, and I knew that would lighten up the texture. Mmm…
Since I wanted a contrast to the sweet chocolate, I opted to throw in a bit of cayenne and cinnamon to keep the Mexican dinner theme going. Bueno!
And to keep the cake light(er) I opted to not use a glaze, but I still needed a way to add a bit of moisture, so I opted for a cinnamon whipped cream. And luckily, I snagged this fabulous heavy cream from our local natural food store. It’s from Atlanta, and the cream is so rich and golden, it looks like liquid butter, in a good way. Clearly not low fat.
Verdict: The cake was light and had a slight spicy kick at the end of each bite, which the cinnamon whipped cream balanced out. We’ll be making this one again! Check out the recipe and printable below, and let me know if you try it out!
Have you ever tried adding a spicy kick to a sweet dessert or dish? I’d love to hear about it!