Sugar And Spice: Mexican Hot Chocolate Cake
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Jane Soudah, winner of the Spring Baking Championship, has a new collections of recipes out that will surprise, delight and satisfy you. Sweet tooth acting up? Dive into a world of innovative cakes, cookies, muffins, quickbreads and more advanced pastries. This Mexican hot chocolate cake is a subtly spicy twist on a sweet favorite dessert.
This chocolate cake has all the flavors of Mexican hot chocolate with chipotle and ancho chili powders, which add a smoked chili flavor, and a touch of cayenne to add an extra kick. The cake comes together quickly in one bowl. Pair a slice of this cake with a cup of coffee spiked with añejo tequila for a fabulous flavor combination!
Sugar And Spice: Mexican Hot Chocolate Cake
Dive into a world of innovative cakes, cookies, muffins, quickbreads and more advanced pastries. This Mexican hot chocolate cake is a spicy twist.
Prep Time
30
minutes
Cook Time
30
minutes
Servings
10
to 12
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon chipotle chili powder
- 1 teaspoon ancho chili powder
- 1/4 teaspoon cayenne pepper
- 1 cup whole milk
- 1 cup vegetable oil
- 1 cup warm water
- 2 eggs
- 1 cup milk chocolate chips
- 1 cup bittersweet chocolate chips
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
Directions
- Preheat the oven to 350°F. Line the bottoms of three 9-inch round cake pans with parchment paper and spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cocoa powder, cinnamon, chipotle powder, ancho powder and cayenne. Add the milk, vegetable oil, water and eggs. Whisk until well combined.
- Divide the batter evenly among the prepared pans. Bake for 22 to 25 minutes until a cake tester inserted into the middle of each cake comes out clean. Cool the cakes in their pans for 10 minutes before removing from the pans and cooling completely on a wire rack.
- Place the milk chocolate chips and bittersweet chocolate chips in a medium glass bowl. Microwave at 30-second increments, stirring after each increment, to melt the chocolate. The chocolate should be melted in 90 seconds to 2 minutes. Add the sour cream, vanilla, salt and cinnamon, and stir until combined and the frosting is creamy. Use the frosting immediately to frost the cake as it will thicken upon cooling.
- To frost the cake, place one layer on a serving plate and spread evenly with ¼ of the frosting. Place the second layer on top and spread evenly with another ¼ of the frosting. Place the last layer on top of the cake, and spread the top and sides with the remaining frosting.