Mexican Hot Chocolate Cake Recipe

Introduction

Experience the rich, spicy warmth of this Mexican Hot Chocolate Cake, blending deep cocoa flavors with a hint of chili and cinnamon. It’s a decadent dessert perfect for chocolate lovers looking to spice things up.

Ingredients

• 1 cup (227g) milk
• 1 dried ancho chili, broken in half
• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/2 cup (43g) unsweetened cocoa, Dutch-process or natural
• 1/2 cup (71g) hot chocolate mix or 1/2 cup (56g) King Arthur Quick-and-Easy Chocolate Mousse Mix
• 1 teaspoon cinnamon
• 1/4 teaspoon chili powder
• 1 1/2 cups (298g) granulated sugar
• 8 tablespoons (113g) unsalted butter, softened
• 1/3 cup (64g) vegetable oil
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/2 cup (113g) water
• 4 large eggs, at room temperature
• 1 cup (198g) granulated sugar
• 4 large egg whites
• 1/2 teaspoon cream of tartar
• 1 tablespoon light corn syrup
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• pinch of table salt
• 1 cup (227g) heavy cream
• pinch of cayenne pepper
• 1/4 teaspoon chili powder
• 1 cup (170g) semisweet chocolate chips or bittersweet chocolate chips
• marshmallows, for decoration

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly grease three 8″ round pans and dust them with cocoa powder.
2. Step 2: In a small saucepan over low heat, bring the milk and broken ancho chili to a low simmer for 5 minutes. Remove from heat and cool completely, then discard the chili.
3. Step 3: In a large bowl, whisk together flour, baking powder, baking soda, salt, cocoa, hot chocolate mix, cinnamon, chili powder, and 1 1/2 cups sugar. Add the softened butter and mix at low speed for 1 minute. With mixer running, add oil and mix until the mixture resembles sand.
4. Step 4: Add vanilla and water to the chili-infused milk. Slowly add to the dry ingredients with the mixer running on low. Mix 1 minute, scrape the bowl, then add eggs one at a time, mixing well after each.
5. Step 5: Divide batter evenly among prepared pans. Bake 22–24 minutes, until the cake springs back when touched and edges start to pull away. Cool completely on racks, then remove from pans.
6. Step 6: For the frosting, in a double boiler over simmering water, whisk sugar and egg whites until sugar dissolves (about 3 minutes). Transfer to a stand mixer bowl.
7. Step 7: Whip egg whites on low 1 minute. Add cream of tartar, corn syrup, vanilla, and salt, whipping 1 more minute. Increase to medium speed for 2 minutes, then to high speed until stiff peaks form (5–7 minutes). Scrape bowl and whip 30 seconds more. Set aside.
8. Step 8: For the ganache, heat cream with cayenne and chili powder over medium heat until simmering. Remove from heat, add chocolate chips, and whisk until smooth and shiny. Let cool slightly.
9. Step 9: To assemble, place a cake layer on a plate. Pipe a thick ring of frosting about half an inch from the edge and fill the ring with more frosting. Add a second layer, repeat frosting, then top with the final layer and frost the entire cake. Smooth frosting with a greased spatula or spoon.
10. Step 10: Drizzle cooled ganache down the cake sides and spread on top evenly. Before ganache sets, pile marshmallows on top. Let sit at least 30 minutes before slicing.

Tips & Variations

• For more heat, increase the chili powder slightly or leave small pieces of ancho chili in the milk infusion.
• Use bittersweet chocolate chips in the ganache for a richer, less sweet flavor.
• If you don’t have a double boiler, use a heatproof bowl over a pot of simmering water to make frosting safely.
• Try adding a teaspoon of espresso powder to the batter to deepen the chocolate flavors.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for best flavor. Leftover ganache can be warmed gently and used as a sauce over ice cream or other desserts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chili powder instead of ancho chili?

Yes, but ancho chili has a milder, smoky profile ideal for this cake. Regular chili powder may add more heat and a slightly different flavor. Adjust the amount to your taste.

How do I prevent the frosting from collapsing?

Make sure the sugar is fully dissolved in the egg whites and whip them until very stiff peaks form. Avoid any grease contamination and use room temperature egg whites for best results.

Mexican Hot Chocolate Cake Recipe

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★★★★★

4.9 from 70 reviews

This Mexican Hot Chocolate Cake combines rich cocoa flavors with warm spices like cinnamon, chili powder, and ancho chili to create a moist, layered cake with a fluffy meringue frosting and a luscious chocolate ganache. Finished with marshmallows and a hint of cayenne, it’s a festive and indulgent dessert perfect for chocolate lovers seeking a spicy twist.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 24 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Cake:

• 1 cup (227g) milk
• 1 dried ancho chili, broken in half
• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/2 cup (43g) unsweetened cocoa, Dutch-process or natural
• 1/2 cup (71g) hot chocolate mix or 1/2 cup (56g) King Arthur Quick-and-Easy Chocolate Mousse Mix
• 1 teaspoon cinnamon
• 1/4 teaspoon chili powder
• 1 1/2 cups (298g) granulated sugar
• 8 tablespoons (113g) unsalted butter, softened
• 1/3 cup (64g) vegetable oil
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/2 cup (113g) water
• 4 large eggs, at room temperature

For the Frosting:

• 1 cup (198g) granulated sugar
• 4 large egg whites
• 1/2 teaspoon cream of tartar
• 1 tablespoon light corn syrup
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• Pinch of table salt

For the Ganache:

• 1 cup (227g) heavy cream
• Pinch of cayenne pepper
• 1/4 teaspoon chili powder
• 1 cup (170g) semisweet chocolate chips or bittersweet chocolate chips

For Decoration:

• Marshmallows, for decoration

Instructions

1. Prepare the pans: Preheat the oven to 350°F. Lightly grease three 8-inch round cake pans and dust them with cocoa powder to prevent sticking.
2. Infuse the milk: In a small saucepan over low heat, bring the milk and broken ancho chili halves to a low simmer for 5 minutes to infuse the spice. Remove from heat and let cool completely, then discard the chili.
3. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, hot chocolate mix, cinnamon, chili powder, and sugar until well combined.
4. Combine butter and oil: Add the softened butter to the dry mixture and mix at low speed for 1 minute. While the mixer is running, slowly add the vegetable oil and continue mixing until the texture resembles coarse sand.
5. Add liquids and eggs: Stir the vanilla and water into the cooled chili-infused milk. With the mixer running, slowly add this liquid mixture into the batter and mix on low speed for 1 minute. Stop to scrape the bowl, then add the eggs one at a time, mixing well after each addition.
6. Bake the cake: Divide the batter evenly among the prepared pans. Bake for 22 to 24 minutes, or until the center springs back lightly when touched and the edges start to pull away from the pan. Remove from oven and cool completely on wire racks. Once cooled, gently remove the cakes from their pans.
7. Make the frosting: Set up a double boiler over simmering water. Combine the granulated sugar and egg whites in a heatproof bowl and whisk continuously until the sugar dissolves completely, about 3 minutes. Transfer to a stand mixer bowl fitted with a whisk attachment.
8. Whip frosting: Whip the egg white mixture on low speed for 1 minute. Add cream of tartar, light corn syrup, vanilla, and salt, then whip for another minute. Increase speed to medium and whip for 2 minutes, then increase to high and whip until very stiff peaks form, about 5 to 7 minutes more. Scrape the bowl bottom, whip for an additional 30 seconds, and set the frosting aside.
9. Prepare the ganache: In a small saucepan over medium heat, bring the heavy cream, cayenne pepper, and chili powder to a low simmer. Remove from heat and stir in the chocolate chips until fully melted and smooth. Allow to cool slightly before use.
10. Assemble the cake layers: Place one cake layer on a serving plate. Pipe a thick ring of frosting about half an inch from the edge and fill the center with more frosting. Repeat this with the second layer, then top with the final cake layer and frost the entire cake with the remaining frosting, smoothing it carefully with a lightly greased offset spatula or the back of a spoon.
11. Finish with ganache and decoration: When the ganache has cooled but is still pourable, spoon it on top of the cake and gently drizzle down the sides. Smooth the top for an even coating. Before the ganache sets completely, pile marshmallows on top as decoration.
12. Set and serve: Allow the assembled cake to sit at room temperature for at least 30 minutes before slicing to let the frosting and ganache set properly.

Notes

• Ensure the eggs are at room temperature for better mixing and volume in the batter and frosting.
• Adjust chili powder and cayenne amounts to control the spice level to your preference.
• Use Dutch-process cocoa for a richer, less acidic chocolate flavor or natural cocoa for sharper taste.
• The frosting is a Swiss meringue buttercream without butter, relying on egg whites and sugar for a light, fluffy texture.
• Make sure the ganache cools slightly before pouring to avoid melting the frosting.
• Marshmallows add a fun texture and appearance but can be omitted if preferred.

Keywords: Mexican hot chocolate cake, spicy chocolate cake, chili chocolate cake, chocolate ganache cake, meringue frosting