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Mexican Hot Chocolate Cake
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Mexican Hot Chocolate Cake

A chocolatey treat that will spice up your tastebuds! Every bite is rich in chocolate, leaving lasting hints of cayenne pepper, cinnamon and vanilla. This unique combination is perfect for the chocolate lover who is searching for a way to zazz up a traditional chocolate cake recipe!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 15
Calories 220kcal
Author John Kanell

Ingredients

For the Cake:

  • 3 cup all-purpose flour
  • 2 2/3 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tbs baking soda
  • 1 tsp kosher salt
  • 1/2 tsp cayenne
  • 1/2 tsp cinnamon
  • 1/2 cup sour cream
  • 1 cup buttermilk
  • 3 large eggs
  • 1 1/2 cup strong hot coffee Use a Moka pot so it's basically espresso
  • 3/4 cup vegetable oil
  • 1 tbs vanilla extract
  • 1 ½ cup white chocolate

For the Browned Butter Frosting:

  • 1 ¼ pounds browned butter
  • 1 teaspoon cayenne
  • ⅓ cup fudge
  • 1 ¼ pound confectioners sugar
  • ¾ teaspoon salt
  • 2 ½ teaspoons cinnamon
  • ¾ cup cocoa powder
  • ½ cup melted and cooled semi sweet chocolate

For the Spicy Cinnamon Buttercream:

  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla bean paste
  • ¼ cayenne pepper
  • 3 sticks butter
  • ¾ pound confectioners sugar

Instructions

For the Cake:

  • Butter and flour a 9-inch, 6-inch and 4-inch cake pan. I highly recommend using cake strips for a more even bake.
  • Sift together the dry ingredients and spices into the bowl of a stand mixer and whisk to combine.
    Mexican Hot Chocolate Cake
  • Add the wet ingredients into a large bowl and whisk together.
    Mexican Hot Chocolate Cake
  • Add the wet ingredients to the dry ingredients.
  • Whisk to combine then mix on level 2 for two minutes.
  • Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
  • Allow time to cool for 10 minutes then invert onto wire racks to cool fully.

For the Browned Buttercream:

  • In a medium saucepan, brown your butter. Let it cool until room temperature.
  • In a stand mixer bowl, combine browned butter, cocoa, spices and salt.
  • Mix with a paddle attachment.
  • Sift in confectioners sugar and mix.
  • Combine semi sweet chocolate and fudge.

For the Spicy Buttercream:

  • In a stand mixer, cream butter.
  • Sift in confectioners sugar.
  • Mix in spices and vanilla bean paste.
    Mexican Hot Chocolate Cake
  • Mix until fluffy and combined.
  • Transfer to a piping bag.

For the Assembly:

  • Cut each tier in horizontal halves.

For the Bottom Tier:

  • Place first half on cake stand. Pipe a layer of spicy buttercream, then add the other half. Pipe chocolate buttercream on the outside and smooth.

For the Middle Tier:

  • Add the next half tier. Pipe a spicy buttercream layer, add other half. Pipe chocolate layer and smooth.
    Mexican Hot Chocolate Cake
  • Melt white chocolate and transfer to a piping bag. Snip off the tip.
    Mexican Hot Chocolate Cake
  • Starting from the bottom of the middle tier, pipe circular rings until reaching the top of the cake.
    Mexican Hot Chocolate Cake
  • Using a point tool or a toothpick, drag through vertically from the middle point to the bottom.
  • Do this until the pattern covers the middle layer completely.
  • Repeat the same strategy but from opposite directions. Moving the tool the other way to create an opposing pattern.

For the Top Tier:

  • Using a cupcake stand, pipe spicy buttercream between layers. Pipe chocolate buttercream and smooth.
  • Attach top tier to the cake.

Nutrition

Calories: 220kcal