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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4.67 stars (9 ratings)

Chocolate Cake with Mexican Chocolate Frosting

Servings: 10

Prep Time: 1 hour hr

Cook Time: 40 minutes mins

Cooling Time: 2 hours hrs

Total Time: 3 hours hrs 40 minutes mins

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!

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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.

Notes

I recommend chilling the cake layers in the fridge or freezer before frosting.  These helps them to be less crumbly during the frosting process.

©Baking a Moment

Calories: 615kcal, Carbohydrates: 66g, Protein: 7g, Fat: 37g, Saturated Fat: 22g, Cholesterol: 109mg, Sodium: 151mg, Potassium: 348mg, Fiber: 5g, Sugar: 49g, Vitamin A: 935IU, Vitamin C: 1mg, Calcium: 89mg, Iron: 3mg

Cuisine: American

Course: Dessert

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