MEXICAN HOT CHOCOLATE CAKE

One of my favorite holiday treats đŸ€€I love to snuggle up with a warm cup of Mexican hot chocolate and watch dumb Hallmark movies. I got to thinking how bomb would it be to make this a cake recipe.

To me, it sorta has like a chai spice/churro/chocolate cake vibe. Perfect for people who don’t love overly sweet treats.

mexican hot chocolate

cake

1/2 bar abuelita’s hot chocolate bar *steep this in the milk

1/2 cup Milk

1/4 cup Salted Butter

3/4 cup Granulated Sugar

2 Eggs

1 cup and 2 tbs All-Purpose Flour

1/4 cup Cocoa Powder

1/2 tsp Cinnamon

pinch Ancho Chili Powder

1/2 tsp Salt

1/2 tsp Vanilla Extract

1/4 cup Water

5 tbs Vegetable Oil

chocolate ganache

1 cup Heavy Whipping Cream

1 cup Chocolate Chips

toppings

1/2 tub Buttercream Frosting

Marshmallows


First things first you want to steep your chocolate in the milk so that it can come down in temperature in time to add to the batter. Basically, you are going to act like you are making the classic hot chocolate and let it melt all the way. (It’s okay if there is still “gritty” bits).

With an electric mixer, cream the butter and sugar until combined.

Then add the eggs to the mixture.

Add in the flour, cocoa, cinnamon, ancho chili, and salt. Mix until combined.

By this time the “hot chocolate” should be cool enough to add to the mixture. Then add the vegetable oil, vanilla extract, and water.



Mix until the batter is well combined.

Line your baking rounds with parchment and non-stick spray. You could even add cocoa to be extra sure it won’t stick.

Split your batter evenly and bake at 350 degrees F for 30 minutes.



While the cakes are baking you can whip together your ganache. It is suppppperrrr easy to make.

Heat the heavy whipping cream until right before it will reach a boil. Take it off the heat and stir in the chocolate chips. Stir until well combined.





Now to construct the cake!

You can level off both cakes to be flat or just account for that gap with your frosting.

I laid the first cake flat side down with a dollop of frosting to keep it steady.

Next layer some frosting (mine is storebought but I have amazing recipes linked below) on top. Then layer some ganache.

Next, level off the next piece of cake with a knife. Flip it so the flattest side is facing up.

Frost the top and around the edges. I filled in some of the little gaps in the center but I wanted it to have a naked cake vibe.






Next for decorating you want to drizzle the ganache over the top and add some marshmallows over the top. I gave them a tiny toast and called it a day!






Cut it up and enjoy!

Let me know if you guys end up trying this recipe! I had a lot of fun making it and more fun eating it 😋

What is your fave winter treat? Maybe I can turn more treats into something different!

Let’s catch the wave!

my other frostings:

buttercream frosting

3 ingredient whipped cream frosting

peppermint frosting



mexican hot chocolate cake


Servings 1 - 2 layer cake

INGREDIENTS

cake

  • 1/2 bar Abuelita's Hot Chocolate Bar *steep this in the milk

  • 1/2 cup Milk

  • 1/4 cup Salted Butter

  • 3/4 cup Granulated Sugar

  • 2 Eggs

  • 1 cup and 2 tbs All-Purpose Flour

  • 1/4 cup Cocoa Powder

  • 1/2 tsp Cinnamon

  • pinch Ancho Chili Powder

  • 1/2 tsp Salt

  • 1/2 tsp Vanilla Extract

  • 1/4 cup Water

  • 5 tbs Vegetable Oil

chocolate ganache

  • 1 cup Heavy Whipping Cream

  • 1 cup Chocolate Chips

toppings

  • 1/2 tub Buttercream Frosting

  • Marshmallows

INSTRUCTIONS

  1. First things first you want to steep your chocolate in the milk so that it can come down in temperature in time to add to the batter. Basically, you are going to act like you are making the classic hot chocolate and let it melt all the way. (It's okay if there is still "gritty" bits)

  2. With an electric mixer, cream the butter and sugar until combined.

  3. Then add the eggs to the mixture.

  4. Add in the flour, cocoa, cinnamon, ancho chili, and salt. Mix until combined.

  5. By this time the "hot chocolate" should be cool enough to add to the mixture. Then add the vegetable oil, vanilla extract, and water.

  6. Mix until the batter is well combined.

  7. Line your baking rounds with parchment and non-stick spray. You could even add cocoa to be extra sure it won't stick.

  8. Split your batter evenly and bake at 350 degrees F for 30 minutes.

  9. Heat the heavy whipping cream until right before it will reach a boil. Take it off the heat and stir in the chocolate chips. Stir until well combined.

  10. Let the cake and ganache cool then assemble the cake to your likings and enjoy! * read the post for specific cake assembly directions