Mexican Hot Honey Chocolate Cake
Time
Prep: 20 mins / Baking: 40 mins + 1 hour cooling
Difficulty
Nice & Easy
Serves
10
Sweet meets spicy with this cake by Jessie Bakes Cakes. Inspired by the flavour of Mexican Hot Chocolate Cake, rich cocoa meets hot spices for a little kick. Paired with honey whipped cream and a secret filling of spiced chocolate ganache you won’t be able to resist another slice!
INGREDIENTS
Mexican hot chocolate cakes:
330 grams White or golden caster sugar
375 grams Self-raising flour
1 teaspoon Baking powder
50 grams 100% cocoa powder
50 grams Whittard Hot Honey Hot Chocolate
1 + ½ teaspoon Ground cinnamon
½ teaspoon Cayenne pepper
300 millilitre Vegetable or sunflower oil
150 millilitre Whole milk
4 medium eggs, room temperature
150 millilitre Boiling water
Honey whipped cream:
400 millilitre Double cream cold
1 tablespoon Honey
Pinch of Salt
Spiced chocolate ganache filling:
100 grams Dark chocolate
120 millilitre Double cream
1 tablespoon Whittard Hot Honey Hot Chocolate
Decoration:
20 grams Dark chocolate, use a potato peeler or grater to create chocolate curls
Handful of Mini marshmallows
METHOD
- Preheat the oven to 160°C fan / 180°C conventional. Grease and line the base and sides of two 8-inch round cake tins with baking paper.
- In a large bowl, whisk all the dry ingredients together until combined. Make a well in the middle.
- In a jug, whisk all the wet ingredients together (apart from the boiling water) until combined.
- Pour the wet ingredients into the dry. Whisk until smooth and combined. Mix in the boiling water.
- Divide the mixture evenly between the tins and bake for 40-45 minutes until risen and the sponge springs back when pressed in the middle. Allow the cake to cool for 30 minutes in the tin, then carefully turn out onto a wire rack and leave to cool completely.
- Finely chop the dark chocolate and place it in a bowl.
- Add the cream and hot chocolate powder into a saucepan. Place over medium heat and stir continuously until piping hot but not boiling.
- Pour over the chopped chocolate and cover the bowl with an upside-down plate to trap the heat inside. Leave for 1 minute.
- Stir until the ganache looks smooth, combined, and glossy. Ganache looking split or slimy? Stir in a tablespoon of cream to bring it back together again.
- Pour the cream into a bowl, add the honey and salt. Whisk until it reaches soft, cloud-like peaks. Take care not to overwhisk, otherwise the cream will split. If this happens, just whisk in 2-3 tablespoons of cream to bring it back together.
- Fill a large piping bag with the cream and cut off the end to make a 1-inch hole.
- Place one cake layer on a cake stand. Spread a thin layer of cream on top.
- Pipe three rings of cream around the outside. Fill the middle with the spiced chocolate ganache.
- Place the second sponge layer on top to sandwich the cake together. Spoon the remaining whipped cream on top and spread it to the edges.
- Scatter the chocolate curls and mini marshmallows on top to finish.
Start by making the Mexican hot chocolate cake
Meanwhile, make the milk chocolate ganache
Make the honey whipped cream
Assemble and decorate
