MEXICAN HOT CHOCOLATE CAKE WITH CHOCOLATE GANACHE

If you want an excuse to indulge in chocolate, here goes! Mexican hot chocolate cake with chocolate ganache! Think moist, spiced, chocolatey, fudgy and hot! hot! hot! Who would have thought that just a pinch of spice was what a good chocolate cake needed! If you haven’t yet, don’t deny yourself this cake’s spicy, moist, fudgy, melt-in-your-mouth feel. I did not!

This is a one-pan cake, prepped in under ten minutes and baked in thirty. To save on time you can start with the chocolate ganache while it is halfway done in the oven or while it’s cooling. And although I have overused the word ”hot” with this cake, it is served cold, just a regular chocolate cake. Leave the hotness to the added spices, lol.

FEW THINGS TO NOTE

Alkalized cocoa is best for a deeper chocolate flavour and colour of the chocolate cake. I used oil in conjunction with melted butter. Oil for moisture and butter for flavour. Brown sugar acts as a sweetener and also increases the caramel flavour in the chocolate cake. The chocolate ganache is sufficient however, If you want an extra fudgy cake then add chocolate chips to the chocolate cake batter.

The spices are pepper and cinnamon which I used in limited amounts, though the amount is subject to change if you like a little extra extra (You can always taste the batter before baking ). Although I do not use baking soda in most of my this cake relies on it to help neutralize the acidic cocoa powder. Finally, the ingredients are measured with a weighing scale which I do not recommend converting into cup measurements as this may alter your results.

HOW TO MAKE THIS MEXICAN HOT CHOCOLATE CAKE WITH CHOCOLATE GANACHE

1. PREHEAT THE OVEN AND PREPARE A BAKING PAN

Preheat the oven to 180C. Then, prepare the baking pan by spraying it with pan spray or by greasing it with butter. Set it aside.

2. MIX THE DRY INGREDIENTS

Sift flour and cocoa powder into a bowl then add, coffee powder, baking powder, baking soda and spices then mix until combined.

3. MIX THE WET INGREDIENTS

Using a hand whisk, mix eggs, vanilla, sugars, milk, butter and oil until combined.

4. COMBINE WET AND DRY INGREDIENTS

Gradually add the dry ingredients to the wet ingredients mixing with a spatula, carefully not to overmix. Afterwards, add in hot coffee and mix it in the chocolate cake batter until fully mixed in. The purpose of hot coffee is to bloom the cocoa and enhance the chocolate flavour. You can substitute hot coffee with hot water or hot milk.

5. BAKE

Bake in a preheated oven until a skewer comes off mostly clean then set it aside to cool. After ten minutes, turn it on a flat surface and let it cool completely.

6. MAKE THE GANACHE

Finely chop chocolate then pour it in a mixing bowl. Pour the heavy cream into a pan, then over medium flame bring it to a simmer. Immediately, pour the hot heavy cream over the chocolate and slowly stir until the chocolate fully melts. Set it aside to cool (10-20 minutes or until slightly thick).

7. POUR THE GANACHE OVER THE CHOCOLATE CAKE

Then spread it around the cake. Serve and enjoy

SPICED CHOCOLATE CAKE WITH CHOCOLATE GANACHE

Recipe by winnieCourse: DessertDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Ingredients

• 220 gm all-purpose flour

• 40 gms alkalized cocoa powder

• 100ml melted butter

• 50 ml vegetable oil

• 1-2 tsp instant coffee powder

• 100 gm brown sugar

• 120 gm granulated sugar

• 3 medium-sized eggs

• 150 ml milk

• 1/2 cup hot coffee

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• 1 tsp cayenne pepper

• 1/2 tsp nutmeg

• 1 tsp cinnamon

• Chococlate ganache

• 250gm chocolate

• 250 gm heavy cream

Directions

• Preheat the oven to 180C. Spray the baking pan with pan spray or grease with butter then coat the butter with flour or cocoa powder. set it aside.
• In a mixing bowl, add eggs, vanilla, oil, and butter and mix with a whisk until thick. Then add milk and mix to combine.
• In a separate bowl, mix flour, baking powder, baking soda, coffee powder, cocoa powder, cinnamon, and cayenne pepper.
• Gradually add the flour mixture into the wet ingredients mixing with a spatula until combined. Afterwards, pour hot coffee into the chocolate cake batter and mix until fully mixed in. The chocolate batter should be smooth and light.
• Pour the chocolate cake batter into the prepared baking pan and bake in the preheated oven for 30 minutes or until a skewer comes off clean.
  
  When done, remove from the oven set the spicy chocolate cake aside to cool for 10 minutes then turn the cake on a flat surface to cool completely.
• Chococlate Ganache
• Pour finely chopped chocolate into a mixing bowl.
• Then pour heavy cream in a pan and bring it to a simmer(slow boil) over medium heat.
  
  Immediately pour hot cream over the chocolate. Mix until the chocolate has fully melted. Let it rest for 10-15 minutes until or until slightly thick then, pour it over the cooled chocolate cake and spread it with a spoon or frosting knife. Serve and enjoy!