Mexican Hot Chocolate Cake Recipe

Introduction

Indulge in the rich and spicy flavors of this Mexican Hot Chocolate Cake. This moist chocolate cake is infused with ancho chili and warm spices, topped with whipped frosting and a silky chocolate ganache. It’s a delightful twist on a classic dessert that’s perfect for any chocolate lover looking to try something new.

Ingredients

• 1 cup (227g) milk
• 1 dried ancho chili, broken in half
• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/2 cup (43g) unsweetened cocoa, Dutch-process or natural
• 1/2 cup (71g) hot chocolate mix or 1/2 cup (56g) King Arthur Quick-and-Easy Chocolate Mousse Mix
• 1 teaspoon cinnamon
• 1/4 teaspoon chili powder
• 1 1/2 cups (298g) granulated sugar
• 8 tablespoons (113g) unsalted butter, softened
• 1/3 cup (64g) vegetable oil
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/2 cup (113g) water
• 4 large eggs, at room temperature
• 1 cup (198g) granulated sugar
• 4 large egg whites
• 1/2 teaspoon cream of tartar
• 1 tablespoon light corn syrup
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• pinch of table salt
• 1 cup (227g) heavy cream
• pinch of cayenne pepper
• 1/4 teaspoon chili powder
• 1 cup (170g) semisweet or bittersweet chocolate chips
• Marshmallows, for decoration

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly grease three 8-inch round pans and dust them with cocoa powder to prevent sticking.
2. Step 2: In a small saucepan over low heat, bring the milk and broken ancho chili to a low simmer for 5 minutes. Remove from heat and let cool completely. Discard the chili once cooled.
3. Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa, hot chocolate mix, cinnamon, chili powder, and 1 1/2 cups sugar. Add the softened butter and mix at low speed for 1 minute until combined.
4. Step 4: With the mixer running, gradually add the vegetable oil and mix until the mixture resembles sand. Stir the vanilla and water into the chili-infused milk, then slowly add this to the bowl while mixing on low speed for one minute.
5. Step 5: Stop the mixer and scrape the sides and bottom of the bowl. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
6. Step 6: Divide the batter evenly among the prepared pans. Bake for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean and the cake edges begin to pull away from the pan. Cool the layers completely on a wire rack, then remove from pans.
7. Step 7: To make the frosting, set a double boiler over simmering water. Whisk together the cup of sugar and egg whites, stirring until the sugar dissolves, about 3 minutes. Transfer to a stand mixer bowl fitted with a whisk attachment.
8. Step 8: Whip the mixture on low speed for 1 minute. Add the cream of tartar, corn syrup, vanilla, and salt. Whip on low for another minute, then increase to medium speed for 2 minutes. Finally, whip on high until stiff peaks form, about 5 to 7 minutes more. Scrape the bowl and whip for 30 seconds. Set aside.
9. Step 9: For the ganache, heat the heavy cream, cayenne pepper, and chili powder in a small saucepan over medium heat until it simmers. Remove from heat, add the chocolate chips, and whisk until smooth and glossy. Let cool slightly before using.
10. Step 10: Assemble the cake by placing one layer on a serving plate. Pipe a thick ring of frosting about half an inch from the edge and fill the center with more frosting. Add the second layer and repeat. Top with the last layer and frost the entire cake smoothly.
11. Step 11: Drizzle the slightly cooled ganache over the top and sides of the cake. Spread an even layer on top and decorate with marshmallows before the ganache sets. Let the cake rest at least 30 minutes before slicing to set the ganache and frosting.

Tips & Variations

• For a milder spice, reduce the chili powder and omit the cayenne in the ganache.
• Use bittersweet chocolate chips for a richer ganache or semisweet for a sweeter finish.
• Room temperature eggs and butter help achieve a light and smooth batter.
• Try topping the cake with toasted pepitas or chopped nuts for extra crunch instead of marshmallows.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Before serving, allow the cake to come to room temperature for about 20 minutes. Leftover cake can be reheated gently in the microwave for a few seconds, but avoid overheating to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the ancho chili if I don’t like spicy food?

Yes, you can leave out the ancho chili and chili powder for a classic chocolate cake without heat. The cinnamon and cocoa will still provide plenty of rich flavor.

Is it necessary to use egg whites separately for the frosting?

Yes, whipping the egg whites with sugar creates a fluffy, stable frosting similar to a Swiss meringue. Using whole eggs won’t achieve the same light texture.