Now about this crazy tiered cake business… I just happened to have a tiered cake pan set that I’ve never used, so I thought it would be fun to give it a try. This recipe will make enough for three nine inch pans by the way. If you’re going to make a tiered cake, frost the different sized layers first and assemble last. Chilling after smoothing makes the assembly easier as well. I didn’t do this and it was difficult…
For the chevron pattern in the middle I melted some white chocolate and mixed in a bit of cinnamon and cayenne then piped it in horizontal bands on the side and a swirl on top. A skewer was raked up and down to create the chevron pattern. Mixing a tablespoon of cream in to the melted white chocolate will make it pliable for longer.
A chocolatey treat that will spice up your tastebuds! Every bite is rich in chocolate, leaving lasting hints of cayenne pepper, cinnamon and vanilla. This unique combination is perfect for the chocolate lover who is searching for a way to zazz up a traditional chocolate cake recipe!
- 1/2 cup sour cream
- 1 cup buttermilk
- 3 large eggs
- 1 1/2 cup strong hot coffee Use a Moka pot so it's basically espresso
- 3/4 cup vegetable oil
- 1 tbs vanilla extract
- 3 cup all-purpose flour
- 2 2/3 cup granulated sugar
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 tbs baking soda
- 1 tsp kosher salt
- Add cayenne and cinnamon
- 1 ½ cup white chocolate
- 1 ¼ pounds browned butter
- 1 teaspoon cayenne
- ⅓ cup fudge
- 1 ¼ pound confectioners sugar
- ¾ teaspoon salt
- 2 ½ teaspoons cinnamon
- ¾ cup cocoa powder
- ½ cup melted and cooled semi sweet chocolate
- 1 teaspoon cinnamon
- 1 tablespoon vanilla bean paste
- ¼ cayenne pepper
- 3 sticks butter
- ¾ pound confectioners sugar
- Butter and flour a 9-inch, 6-inch and 4-inch cake pan. I highly recommend using cake strips for a more even bake.
- Sift together the dry ingredients and spices into the bowl of a stand mixer and whisk to combine.
- Add the wet ingredients into a large bowl and whisk together.
- Add the wet ingredients the dry ingredients.
- Whisk to combine then mix on level 2 for two minutes.
- Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
- Allow time to cool for 10 minutes then invert onto wire racks to cool fully.
- In a medium saucepan, brown your butter. Let it cool until warm.
- In a stand mixer bowl, combine browned butter, cocoa, spices and salt.
- Mix with a paddle attachment.
- Sift in confectioners sugar and mix.
- Combine semi sweet chocolate and fudge.
- In a stand mixer, cream butter.
- Sift in confectioners sugar.
- Mix in spices and vanilla bean paste.
- Mix until fluffy and combined.
- Transfer to a piping bag.
- Cut each tier in horizontal halves.
- Place first half on cake stand. Pipe a layer of spicy buttercream, then add the other half. Pipe chocolate buttercream on the outside and smooth.
- Add the next half tier. Pipe a spicy buttercream layer, add other half. Pipe chocolate layer and smooth.
- Melt white chocolate and transfer to a piping bag. Snip off the tip.
- Starting from the bottom of the middle tier, pipe circular rings until reaching the top of the cake.
- Using a point tool or a toothpick, drag through vertically from the middle point to the bottom.
- Do this until the pattern covers the middle layer completely.
- Repeat the same strategy but from opposite directions. Moving the tool the other way to create an opposing pattern.
- Using a cupcake stand, pipe spicy buttercream between layers. Pipe chocolate buttercream and smooth.
- Attach top tier to the cake.
How to Make Mexican Hot Chocolate Cake
How to Make Mexican Hot Chocolate Cake
My Mexican hot chocolate cake has cinnamon allspice and more than a touch of cayenne pepper for an extra kick. The filling is a creamy vanilla buttercream with a…