Print

Mexican Hot Chocolate Cake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/mexican-hot-chocolate-cake-recipe/