Chocolate Cake with Mexican Chocolate Frosting
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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!
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
- ¾ cup (150 g) granulated sugar
- ½ cup (62.5 g) all-purpose flour
- ¼ cup (31.25 g) cake flour
- ½ cup (43 g) unsweetened cocoa powder
- ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (113.5 g) unsalted butter, (1 stick), softened but still cool
- 2 large eggs
- ½ 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
- ½ teaspoon freshly grated nutmeg
- ¼ - ½ teaspoon cayenne pepper, (to taste)
- 1 ½ 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.
Candied serrano peppers? On a CAKE?? I love love this miss A! What a stunning way to start the new year!
Thank you so much Miss Z! xoxo
Looks incredible! I love spicy chocolate! And holy moly is it cold out this week. Warming up with cake seems like the perfect solution!
Thank you Liz and thank you so much for sharing on your Facebook page! xoxo
Whipped ganache?! I'm so sold. This looks stunning by the way.
Thank you so much Miss Messy! Hope you enjoyed the holidays and your 2015 is off to a good start 😉
Wow, girl! it looks like we've both got sweets and heat on the brain! This looks phenomenal and THAT frosting, I'll just take a bowl of that, thanks!
Lol thanks Rebecca! Great minds think alike, I guess! 😀
This looks amazing. I’m such a wimp with chillis though. On the other hand, the giant man-baby would dive in head first!
I can't handle much heat either Lisa- that's why I only spiced the frosting 😛 My hubby loved it though- he gobbled up all those candied peppers. Must be a guy thing!
This cake is absolutely AMAZING! The candied peppers are gorgeous!!!
Thank you so much Amanda! <3
This looks delicious! I LOVE the idea of candying peppers 😀
Thanks JustPutzing! I was really happy with the way they came out, and I can't wait to use that syrup 😉
Oh my, I love the sound of this cake! That frosting! Those candied peppers! Love love!
Thank you so much Ashley! Hope you're staying warm this week 😉
Of course I saw this when it is not an acceptable time of day to eat cake! This looks diving. Thanks for sharing!
There's a time of day when it's not acceptable to eat cake?! Lol... So glad you enjoyed Jolena; thanks for commenting!
My goodness! I knew that I shouldn't have clicked on this recipe today. Now I will be craving a big piece of this cake all day. Beautiful!
Lol sorry? Thank you Ashley! Hope you have a great one 😉
This look amazing Allie! Your talents astound me. You've made me want to eat something spicy with my chocolate. Lovely.
Happy January friend!
Happy January my dear, and thank you for the sweet compliments! Hope you're staying warm xoxo
Happy New Year, Allie! It's super cold here too and this gorgeous cake is just what I need to warm me up! Love the heat from the Mexican chocolate frosting and the candied Serrano chili peppers sound absolutely amazing!
Thanks Kelly! Brr I just got home from grocery shopping and ouch! I think I need a slice right now lol!
Wow, this cake looks incredible!! I love the different flavors you used!! As always, your pictures look amazing!! 🙂
Thank you so much Jennifer! I got lucky with some really nice light that day. So glad you enjoyed; thanks for the sweet comment!
There's nothing a good slice of chocolate cake can't fix! This looks SO delicious and I am totally in love with that mexican choc frosting!
Gah I couldn't agree more! Chocolate cake solves all of life's problems. Thanks so much for the great feedback Thalia!
I had to pop over to read the recipe as soon as I saw this. Mexican Frosting? This is AWESOME! I love it, it's so unique!!
Thank you so much Nagi! At first I was just going to do regular chocolate on chocolate but then my wheels got to turning... 😉 So happy you like it!
Well done, Allie! This is a gorgeous way to start the new year. I mean look at those layers and how moist they are. I totally drool over this cake now. Yummmm!
Thank you so much Linda!