**Introduction**
Indulge in a slice of heaven with this Decadent Mexican Hot Chocolate Cake, where the rich flavors of classic chocolate meet a lively twist of spices. Inspired by the traditional Mexican drink, this cake combines deep cocoa with hints of cinnamon, vanilla, and a kick of cayenne, creating a delightful balance of sweet and spicy. Perfect for special occasions or a cozy evening dessert, every bite provides a warm and comforting escape.
**Ingredients**
For the Cake:
– 1 ¾ cups all-purpose flour
– 1 ½ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon ground cinnamon
– ½ teaspoon cayenne pepper (adjust for spice preference)
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
For the Chocolate Frosting:
– 1 cup unsalted butter, softened
– 3 ½ cups powdered sugar
– ½ cup unsweetened cocoa powder
– ½ teaspoon ground cinnamon
– 1 teaspoon vanilla extract
– ¼ cup milk (or more for desired consistency)
For Garnish:
– Whipped cream (optional)
– Cocoa powder or cinnamon (for dusting)
– Chocolate shavings (optional)
**Instructions**
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, cinnamon, cayenne, and salt. Mix until well combined.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth and well incorporated.
4. Carefully stir in the boiling water. The batter will be thin, but this is normal. Mix until well combined.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
8. For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing until fully combined. Add cinnamon and vanilla extract. Pour in milk, one tablespoon at a time, until you reach your desired consistency. Beat on high for 2-3 minutes until fluffy.
9. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake.
10. For decoration, pipe whipped cream around the edge, dust with cocoa powder or cinnamon, and sprinkle with chocolate shavings, if desired.
**Tips**
– For a richer flavor, consider using dark cocoa powder in place of regular cocoa.
– If you prefer a more intense heat, increase the cayenne pepper or add finely chopped jalapeños to the batter for an unexpected surprise.
– This cake can be made ahead of time. Frost just before serving to maintain the cake’s moisture.
**Serving Suggestions**
Serve this decadent cake with a dollop of whipped cream on each slice or a scoop of vanilla ice cream for a delightful contrast. For an extra treat, pair it with a hot cup of Mexican hot chocolate or a scoop of spiced Mexican coffee on the side. Enjoy the warm, cozy flavors that evoke the spirit of celebration and indulgence.
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