Mexican Hot Chocolate Cake

A deliciously moist, sweet and spicy sugar skull cake inspired by Mexican Hot Chocolate

Mexican Hot Chocolate Cake
A moist sweet and spicy sugar skull cake inspired by Mexican Hot Chocolate.
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Cake
  1. - 1 1/2 cups unbleached white flour
  2. - 1/3 cup cocoa powder
  3. - 1 teaspoon baking soda
  4. - 1/4 teaspoon dry chipotle powder
  5. - 1/2 teaspoon salt
  6. - 3/4 cup sugar
  7. - 1/2 cup vegetable oil
  8. - 1 cup cold water water
  9. - 2 teaspoons vanilla extract
  10. - 2 tablespoons apple cider vinegar
Frosting
  1. 1/4 cup Vegan shortening
  2. 1/4 cup Vegan butter
  3. 3 Cups Powdered sugar
  4. 1 Disk of Mexican stone ground chipotle chocolate *see notes below
  5. 1 tsp Vanilla extract
Instructions
  1. Preheat oven to 375°F
Cake
  1. Sift together the flour, cocoa powder, baking soda, chipotle powder, sugar and salt.
  2. In a large measuring jug, mix together all liquid ingredients except for the vinegar.
  3. Add the wet to the dry ingredients and stir until smooth.
  4. Add the vinegar and stir until even distributed throughout the batter.
  5. Pour into a lightly greased and floured baking pan
  6. Bake for about 20 minutes or until a knife or toothpick come out clean when the cake is pricked.
  7. Remove cake from oven and allow to cool at least 15 minutes before transferring to a cooling rack.
Frosting
  1. Melt shortening, butter and chocolate in the top of a double boiler.
  2. Add Sugar (and chipotle if using) just a couple tablespoons at a time, whisking constantly until desired consistency is reached. If it's too dry, add a splash of non-dairy milk. If it's too wet, add more powdered sugar.
Notes
  1. * This is the one I used, but if you can't find any, you can use either 1 disk of regular Mexican chocolate or about 1.5 oz or 40 grams of dark chocolate + 1/4 teaspoon of dry chipotle powder.
  2. ** To decorate I cut the cake into the shape of a sugar skull and used a stencil and sifted powdered sugar over it.
Sweet Vegan http://sweetvegan.net/

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