Mexican Hot Chocolate Cake.
Sugar, Spice and everything nice? Yes, this cake really does have it all!
If you have not tried a Mexican hot chocolate, you need to RIGHT NOW! The mix of deep chocolatey flavours mixed with warming spices and chili is to die for! If you like salty sweet flavours then sweet and spicy will be your next addiction! Also, there is just something so nostalgic about hot chocolate in the winter, wrap up in front of an open fire (or the simulation fires on Youtube and Netflix) add some extra marshmallows on top and revel in the naughty treat!
So why don’t you spice up your life and give this cake a go! Not only is it very easy, it also teaches you some valuable fillings you can use in other bakes!
Ingredients
For the ganache -
270 ml double cream
70 g butter, cubed
2 tbsp honey
270 g dark chocolate, chopped
1 tbs dried chilli flakes
1 cinnamon stick, broken in half
1 pinch of chilli powder
1 pinch of cayenne pepper
For the cake -
200 g butter, plus a little extra for greasing
75 g cocoa powder
200 g caster sugar
175 g light brown soft sugar
1 tbsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp chilli powder
1/4 tsp cayenne pepper (more if you like it spicy)
1 tbs instant coffee / espresso powder / coffee extract (camp coffee)
3 large eggs
100 ml soured cream
335 g plain flour
275 ml whole milk
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
Marshmallow Filling -
200 g sugar
4 large egg whites
1 tsp cream of tartar
1 tbs liquid glucose
1 tbs vanilla extract
1 pinch of salt
To decorate -
Mini marshmallows
Chocolate shavings / cocoa powder
Ground cinnamon / chilli powder for sprinkling
Method
Preheat the oven to 150°C fan. Grease and line three 20 cm sandwich cake tins with baking paper.
To make the ganache -
1 -
Make the ganache by putting the double cream into a large pan over a medium heat along with the cinnamon stick, chilli flakes and spices.
2 -
Slowly and gently heat to a bare simmer being careful not to boil. Simmer for 2-3 mins to infuse everything together, stirring constantly, then remove from the heat.
3 -
Add the butter, honey and chocolate to a heat safe bowl, strain the hot cream through a fine mesh sieve into the chocolate to remove the spices and leave everything for 2 mins to allow the chocolate to melt. Then, stir this until smooth.
4 -
Set aside to cool and thicken and store in the fridge until needed. Discard the strained spices - they have served their purpose.
To make the cake -
1 -
In a separate pan, bring the 275 ml milk to a boil, remove from the heat and whisk in the cocoa powder and instant coffee until smooth. Set aside to cool.
2 -
In a large bowl (or the bowl of a stand mixer if using), beat together the butter, both the caster and light brown sugar and vanilla extract until pale and fluffy. Add the eggs one at a time, beating well after each addition. Finally, stir the soured cream into the cooled cocoa powder mixture, ensuring it is thoroughly combined.
3 -
Mix together the flour, baking powder, bicarbonate of soda, spices and salt in a separate bowl. Gently fold a third of the dry ingredients into the butter mixture, followed by a third of the cocoa mixture, continuing until everything is combined as a smooth batter. Be sure not to over mix.
4 -
Divide the batter between the three tins and smooth the surface of each. Bake for 25 to 30 mins or until risen and a skewer, when inserted into the middle of the cake, comes out clean. Cool for 10 mins in the tins and then turn out onto a wire rack and leave to cool completely.
To make marshmallow filling -
1 -
In a double boiler set over simmering water, combine the sugar and egg whites, whisking to combine. Stir until the sugar is completely dissolved, about 3 minutes. You can check the sugar is dissolved by rubbing it between your fingers. If it feels gritty then it has not yet dissolved. Once the sugar has dissolved, transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. You can also use a handheld mixer.
2 -
Whip at low speed for 1 minute. Add the cream of tartar, liquid glucose, vanilla and salt and whip for another minute. Increase the speed to medium and whip for a further 2 minutes. After this, increase speed to high and whip until very stiff peaks form, about 5 to 7 minutes. Once you have very stiff peak forms, scrape the bottom of the bowl and whip for another 30 seconds. Set aside.
To assemble -
1 -
If you made your ganache in advance and stored it in the fridge, remove it and leave it to come to room temperature before using. Once ready, using a hand mixer, whip the ganache until light, fluffy and spreadable.
2 -
Use a knife or cake leveller to even out your three cakes, reserving the off cuts for snacking later.
3 -
Using a little bit of ganache to secure the bottom cake to your plate or cake stand, layer your three cakes with a third of your marshmallow mix between each layer. Do ensure to turn your top cake upside down to make use of the perfectly flat surface for the top of the cake.
4 -
Once layered with the marshmallow, using a third of the ganache, cover the entire cake in a thin layer to seal in the cake and filling. Place it in the fridge to set for 10 to 20 mins. Once chilled, remove the cake from the fridge and cover it with your remaining ganache, taking care to evenly cover everything. You can choose whether to make the ganache perfectly smooth or swirled and dimpled, creating attractive texture over the cake. Once you are happy with the ganache, using the final third of marshmallow filling, top the cake, spreading to the edge and top with as many mini marshmallows as you wish. Sprinkle generously with your chocolate shavings and sprinkle with as much cinnamon and chilli powder as you dare.
Slice, serve and enjoy!
This cake will store for 2 to 3 days in an air tight container. The filling will lose volume the longer it is stored so it is advised to fill and decorate the same day or day before serving.
