Chocolate Cake with Mexican Chocolate Frosting
Four layers of moist, rich, and decadent chocolate cake, filled and frosted with a fluffy Mexican spiced chocolate whipped ganache frosting, and garnished with sweet/hot candied Serrano peppers. Â It will warm you from the inside out!
Ok, so this post was meant for this past Friday, but I had a recipe fail.  Not a good way to start out the new year.  But in a way I think it’s good- because I had been scrambling, and that is pretty much the OPPOSITE of what my 2015 resolutions are all about.  So, as soon as I realized what was starting to happen, I adjusted my ‘tude and looked on the bright side:  I’m ahead of the game for next week.  Which is, now, this week 😉
And I really do think it’s a great way to start out the week. Â Which, around these parts, is bone-chillingly cold, damp, and dreary. Â My soul is just crying out for something comforting, that warms from the inside out!
Woo-hoo! Â Mexican chocolate to the rescue!
The cake layers are just regular chocolate (adapted from the most popular recipe on Baking a Moment) and all the magic happens in the frosting.  Technically, it’s not really frosting but rather, whipped ganache.  WHIPPED!  GANACHE!  I know.  😀 😀 😀
It’s spiked with cinnamon and nutmeg and Kahlua and cayenne… to make you feel all warm and tingly. Â And if you are a fan of the spicy + sweet combo, then you’re gonna luuuuurve the candied Serrano pepper garnish. Â They’re sweet and hot, and a little stick-to-your teeth chewy. Â Kind of like Red Hot’s but a little more grown-up.
The best part is, you’ll end up with the most addictive hot pepper syrup left over.  You can drizzle your cake with it, if you like a little extra spice, or you can use it in a cocktail!  I can’t wait to blend some of it into my mango-berry margarita!
Hope you had a relaxing weekend and your week is off to a great start. Â Stay warm, my loves!
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Four layers of moist, rich, and decadent chocolate cake, filled and frosted with a fluffy Mexican spiced chocolate whipped ganache frosting, and garnished with sweet/hot candied Serrano peppers. It will warm you from the inside out!
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cake flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter (1 stick), softened but still cool
- 2 large eggs
- 1/2 cup Greek yogurt (sour cream may be substituted)
- 1 teaspoon vanilla extract
- 12 ounces semi-sweet chocolate chips
- 2 tablespoons coffee liqueur (I used Kahlua), optional
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon freshly grated nutmeg
- 1/4 - 1/2 teaspoon cayenne pepper (to taste)
- 1 1/2 cups heavy cream
- 1 cup water
- 1 cup granulated sugar
- 2 Serrano peppers, sliced
- cinnamon sticks for garnish
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Preheat the oven to 325 degrees F, mist (2) 6-inch cake pans with nonstick spray, and line with circles of parchment.
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Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine.
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Mix in the butter on low speed, until the mixture resembles damp sand.
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Stir in the eggs, greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.
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Divide the batter equally between the two prepared pans and bake for 25-30 minutes, or until a cake tester inserted in the center comes out clean or with one or two moist crumbs.
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Cool the cakes completely, and cut each into two horizontal layers. Fill and frost with Mexican Chocolate Frosting, and garnish with Candied Serrano Peppers and cinnamon sticks.
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Place the chocolate chips, liqueur, cinnamon, vanilla, nutmeg, and cayenne in a large mixing bowl.
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Heat the cream (in a small pot on the stove, or in a heat-proof vessel in the microwave) until small bubbles form around the edge and wisps of steam rise from the top.
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Pour the cream over the chocolate and spices, and allow it to sit for a few minutes.
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Stir the cream together with the other ingredients until smooth.
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Allow the mixture to cool and firm up to the consistency of pudding (about 2 hours). Whip on high speed until paler in color and fluffy.
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Place the water, sugar, and sliced peppers in a small pot and bring to a boil over high heat.
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Turn the heat down to medium-low and simmer for 10 minutes.
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Cool completely. Drain the candied peppers and reserve the syrup for another use.
I recommend chilling the cake layers in the fridge or freezer before frosting. These helps them to be less crumbly during the frosting process.
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