Chocolate Cake With Mexican Chili Chocolate Frosting

Hi. Today is special. Today is my hundredth post on here guys. I can hardly believe it, that I actually found something to hold my interest for this long.
Yes, I’ve had a few (long) pauses, because as we all know, life happens. I might even have another one… who knows what this little one due in April with bring with him. I might be way too exhausted to post on here for a while…but I love doing this, after over three years, I really do, and knowing it is here for me to do when I have time for it is really nice..
Right now I’m trying to keep my little one in. I’m on strict bed rest and trust me, I did not make this cake today…but I never got to posting it and I thought it would be perfect and appropriate for a hundredth post. This cake would be perfect and appropriate for anything if you ask me, it is that good. Everyone that tried it loved it. And I can’t wait for June for our family birthdays to start to make it again!


Chocolate Cake With Mexican Chili Chocolate Frosting
Double Chocolate Layer Cake

by Smitten Kitchen

3 ounces fine-quality semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

Preheat oven to 300°F and grease two 10″ cake pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.
Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Mexican Chili Chocolate Frosting
by a farmgirls dabble’s

2-1/2 c. (5 sticks) unsalted butter, at room temperature
1 lb. powdered sugar, sifted
1/4 c. heavy cream
1 tsp. pure vanilla extract
1 tsp. cinnamon, plus more for dusting the finished cake
1 tsp. ancho chile powder
1/2 teaspoon cayenne pepper
5 oz. bittersweet chocolate, melted and cooled
5 oz. white chocolate, melted and cooled

In a stand mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the powdered sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream, vanilla, cinnamon, ancho chile powder and cayenne, then gradually beat in the cooled bittersweet and white chocolate. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles.

to assemble the cake:

Cut each of your cakes in two layers, this will be a four layer cake.

Place one cake layer, flat side up, on a plate or cake pedestal. With a knife or offset spatula, spread the top with almost a cup of the frosting. Place the second layer on top, rounded side up, and spread another cup of frosting onto the top and sides of the cake. You kind of have to eyeball it, you have 4 layers and sides to cover.

Once you covered all the layers and sides decorate as you wish. I have some leftover frosting to decorate the top and then I lightly dusted the top of the cake with additional cinnamon and I was very happy with the result!

Refrigerate the cake for at least 30 minutes before slicing. If the cake has been fully refrigerated (many hours or overnight) prior to serving, be sure to bring it to room temperature before serving, which can take 30 minutes or more. This cake can easily be made the day prior to serving it and any leftover cake keeps well when covered and refrigerated.

9 thoughts on “Chocolate Cake With Mexican Chili Chocolate Frosting”

  1. Congrats on your 100th post! That's a big accomplishment and this cake looks like the perfect way to celebrate. Mexican chili chocolate frosting sounds ridiculously delicious – I'm definitely going to have to try this one! 🙂

  2. It's the best frosting for cake I found yet, because it is nicely spreadable and sets up nicely yes, I am not sure though what kind of cookies you mean, I don't think they would be stack-able on top of each other? Probably there would be some issues with that, if that is not a problem though, I would try it out!

  3. In starting it looks so weird but when you decorate it with cream it looks yummy and delightful. I hope it also taste delicious as crunchy,crispy chocolate cake.This is perfect birthday chocolate cake for my little angel and if i baked it for him she love me a lot. I am don't hesitate to bake it for my angel.

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