Mexican Chocolate Requeson Cake

Recipe by Alison Needham for the California Milk Advisory Board

Subtly spiced with cinnamon and cayenne, this rich Mexican Chocolate Requeson Cake has a light and airy texture thanks to the Real California requeson cheese. Serve it with Real California whipped cream and fresh berries.

Prep time: 15 minutes

Cook time: 45 minutes

Yield: 8-10 slices

Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray and line with parchment paper. Spray again, and set aside.

Whisk requeson, eggs, and vanilla in a large mixing bowl. In a second bowl, whisk together the flour, sugar, cocoa powder, baking powder, sea salt, cinnamon and cayenne.

Use a spatula to fold the flour mixture into the cheese mixture until just combined. Fold in the melted chocolate and melted butter until the batter is smooth.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 20 minutes. Run a knife around the edge of the pan and release the sides. Sift powdered sugar or cocoa powder over the top of the cooled cake and serve with fresh berries and whipped cream.

This cake can be made up to two days ahead. Wrap tightly with plastic and store at room temperature.

Recipe credit: CA Grown

Photo credit: Meg van der Kruik for CA Grown