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. 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. Which, around these parts, is bone-chillingly cold, damp, and dreary. My soul is just crying out for something comforting, that warms from the inside out!
Woo-hoo! 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. And if you are a fan of the spicy + sweet combo, then you’re gonna luuuuurve the candied Serrano pepper garnish. They’re sweet and hot, and a little stick-to-your teeth chewy. 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. Stay warm, my loves!
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Chocolate Cake with Mexican Chocolate Frosting
Ingredients
For the Chocolate Cake
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (62.5 g) all-purpose flour
- 1/4 cup (31.25 g) cake flour
- 1/2 cup (43 g) unsweetened cocoa powder
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (113.5 g) unsalted butter, (1 stick), softened but still cool
- 2 large eggs
- 1/2 cup (100 g) Greek yogurt, (sour cream may be substituted)
- 1 teaspoon vanilla extract
For the Mexican Chocolate Frosting
- 12 ounces (340.2 g) 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 (354.88 ml) heavy cream
For the Candied Serrano Peppers
- 1 cup (236.59 ml) water
- 1 cup (200 g) granulated sugar
- 2 Serrano peppers,, sliced
Additionally
- cinnamon sticks, for garnish
Instructions
To Make the Chocolate Cake:
- Preheat the oven to 325 degrees F, mist (2) 6-inch cake pans with nonstick spray, and line with circles of parchment.
- Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine.
- Mix in the butter on low speed, until the mixture resembles damp sand.
- 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.
- 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.
- 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.
To Make the Mexican Chocolate Frosting:
- Place the chocolate chips, liqueur, cinnamon, vanilla, nutmeg, and cayenne in a large mixing bowl.
- 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.
- Pour the cream over the chocolate and spices, and allow it to sit for a few minutes.
- Stir the cream together with the other ingredients until smooth.
- 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.
To Make the Candied Serrano Peppers:
- Place the water, sugar, and sliced peppers in a small pot and bring to a boil over high heat.
- Turn the heat down to medium-low and simmer for 10 minutes.
- Cool completely. Drain the candied peppers and reserve the syrup for another use.
Beautiful cake, Allie. The candied peppers, OMG, they make this cake even more perfect!
Thanks Julie! I know they’re a little weird/different but my hubby and I really liked them!
As a Mexican-American, I grew up eating these flavors and drinking the hot chocolate. I am going to make this my next baking project. Thank you!
Yay! I’m so glad to know you feel it measures up to your memories! Thank you so much for the great feedback, Cialci!
Allie, I hear you sister. . it’s freaking bone-chillingly cold over here.. I could use a big slice of this Mexican chocolate cake right now!!! love the heat in mexican chocolate cake and love what you did with the frosting and the Candied Serrano Peppers!!
Thank you so much friend! I hope you are keeping indoors and warm as much as possible! xoxo
Oh my heavens, Allie. This cake is EVERYTHING! That frosting/whipping ganache will be eaten with a spoon. Trust me, it’s going to happen!
Woot! So glad you like it Jen; thank you for the sweet comment 😀
WHIPPED GANACHE!!! *dies*
word. 😛
I love chocolate and spicy, so this looks awesome to me! What a delicious idea for an even better chocolate dessert…thanks for sharing!
My pleasure, Jodee! Thank you so much for reading and for the kind words 🙂
WOW! This cake is amazing Allie! You’ve taken chocolate cake to the next level with that delicious Mexican chocolate frosting! Love it. Cannot wait to try this out soon! 😀
Thank you so much sweetie! My goal was to take it to the next level, so I’m glad to know you think I achieved it! xoxo
You never fail to get me hungry too early in the morning.
Mexican chocolate ANYTHING is the best, so this….. next-level.
CANDIED. SERRANO. PEPPERS?!?! Why we aren’t best friends I will never understand.
In my own mind we totally are 😉
I love all the flavors that you added to this cake, and I especially love that you made your own candied peppers! They add such a unique and beautiful touch to an already wonderful dish!
Thank you so much Renee! It was a last minute idea but I really liked the way they punched up the “pretty” factor. Thanks for reading!
Well I for one am happy that you put this up. It certainly warmed my soul even though I am detoxing. It gave me something to look forward to. Gorgeous.
Aw if I warmed your soul then my job is done. Thank you my dearie and good luck with your detox! xoxo
I absolutely adore this! Mexican Chocolate is totally my thing. Pinning!
p.s. I’m completely in love with your candied peppers!
Hooray! So glad you like it Tori! Thanks for the pin 😉
Whipped Ganache!! Yes, please! This cake looks beautiful and so delicious, Allie!!
Thank you so much Tiffany!
Hi Allie! This cake looks absolutely incredible! I’m so glad that you were able to look on the bright side of things, hard to do with a recipe failure, I know!: ) I’ve never had a mexican chocolate frosting before, so I’m very intrigued! I love the looks of it! And those Serrano peppers look like the perfect touch! Delish!
Hi Gayle! Mexican hot chocolate is one of my very favorite flavors, especially at this time of year. I’m so glad you liked the idea; thanks so much for the sweet comment!
This is the perfect way to start out the week! Beautiful cake!
Thank you so much Laura! I’m so happy you enjoyed! 😀
Absolutely beautiful layer cake and styling, Allie! Hands down, there is nothing like a chocolate (with dark cacao and whipped GANACHE; yeeeeeeee!!!) layer cake to celebrate the new year, but also to warm the soul. What a pleasure! Love those candied serrano peppers, too; they are so beautiful against the chocolate background! Well done, my dear!! And a happy new year to you! (scrambling, eh, I hear you. I had a kitchen flop yesterday… and well, I do have a back up, but…. I need to remind myself ‘I have all the time in the world.’ My new montra.) hehe.
Mine too Traci! I’m so done with these self-imposed deadlines; they make me way too crazy! So happy you liked the cake- thank you so much for the awesome feedback 🙂
I love chilli chocolate Allie so this is just perfect for me! It looks and sounds divine.
Yay! Thanks so much Laura! Hope your holidays were fun and relaxing, my friend 🙂