Mexican Hot Chocolate Cake
This recipe produces 8-10 perfect little chocolate cakes (with a kick of cayenne) in mason jars. Yum!
Mexican Hot Chocolate Cake
Rated 3.5 stars by 2 users
Category
Desserts
Cuisine
American
Ingredients
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1 3/4 C. All-Purpose Flour
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2 C. Granulated Sugar
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1/2 C. Cocoa Powder, Organic Dutch Processed
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1/4 C. Hot Chocolate - Café Blend
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1/4 tsp. Cayenne Chile, Powder
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1/2 tsp. Cinnamon, Ground
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2 tsp. Baking Soda
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1 tsp. Baking Powder
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1 tsp. Kosher Salt
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1 C. Buttermilk
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2 Eggs
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1 1/4 tsp. Vanilla Extract, Mexican
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1/2 C. Oil (Extra Virgin Olive Oil or Vegetable Oil)
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1 C. Coffee, Cooled to Room Temperature
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Whipping Cream
Directions
Preheat the oven to 300°F. Meanwhile, whisk together the dry ingredients (flour, sugar, cocoa powder, hot chocolate mix, cayenne, cinnamon, baking soda, baking powder and salt) in a medium mixing bowl. In a large bowl, whisk together the “wet” ingredients: the buttermilk, eggs, Mexican vanilla extract, oil and cooled brewed coffee.
Slowly whisk the dry ingredients into the wet, one third at a time, whisking to thoroughly incorporate the flour into the batter before making another addition.
Arrange eight 8-oz Mason jars on a baking sheet so that they are not touching one another. Pour 1/2 Cup of the prepared batter into each jar. Put the baking sheet in the oven and bake about 40 – 45 min. Cakes are ready when a toothpick, inserted in the center of a cake, comes out clean. (Cake batter will tend to overflow the jars and then collapse — this is normal.)
Remove baking sheet from the oven, and put individual jars upright on a cooling rack, allowing the cakes to cool. Prepare the whipped cream with sugar, vanilla and cinnamon, whisking ingredients together with an electric mixer until peaks are formed. Top each cooled cake with the whipped cream, and then dust with chocolate shavings.
Serve cakes while still warm. Cakes can be fully cooled, individually covered and refrigerated up to one week, bringing out of the fridge to top with whipped cream just before serving.
Recipe Note
Recipe adapted from The Vintage Mixer.