{"id":2385,"date":"2016-05-04T07:00:38","date_gmt":"2016-05-04T07:00:38","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=2385"},"modified":"2016-04-18T21:03:47","modified_gmt":"2016-04-18T21:03:47","slug":"mexican-hot-chocolate-cake","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/mexican-hot-chocolate-cake\/","title":{"rendered":"Mexican Hot Chocolate Cake"},"content":{"rendered":"
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Mexican Hot Chocolate Cake<\/div>\t
2016-04-18 10:33:16<\/div>\t\t
A moist sweet and spicy sugar skull cake inspired by Mexican Hot Chocolate.<\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Cake<\/div>\t\t\t
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  1. - 1 1\/2 cups unbleached white flour<\/li>\t\t\t\t
  2. - 1\/3 cup cocoa powder<\/li>\t\t\t\t
  3. - 1 teaspoon baking soda<\/li>\t\t\t\t
  4. - 1\/4 teaspoon dry chipotle powder<\/li>\t\t\t\t
  5. - 1\/2 teaspoon salt<\/li>\t\t\t\t
  6. - 3\/4 cup sugar<\/li>\t\t\t\t
  7. - 1\/2 cup vegetable oil<\/li>\t\t\t\t
  8. - 1 cup cold water water<\/li>\t\t\t\t
  9. - 2 teaspoons vanilla extract<\/li>\t\t\t\t
  10. - 2 tablespoons apple cider vinegar<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Frosting<\/div>\t\t\t
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    1. 1\/4 cup Vegan shortening<\/li>\t\t\t\t
    2. 1\/4 cup Vegan butter<\/li>\t\t\t\t
    3. 3 Cups Powdered sugar<\/li>\t\t\t\t
    4. 1 Disk of Mexican stone ground chipotle chocolate *see notes below<\/li>\t\t\t\t
    5. 1 tsp Vanilla extract<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Instructions<\/div>\t\t\t
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      1. Preheat oven to 375\u00b0F<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Cake<\/div>\t\t\t
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        1. Sift together the flour, cocoa powder, baking soda, chipotle powder, sugar and salt.<\/li>\t\t\t\t
        2. In a large measuring jug, mix together all liquid ingredients except for the vinegar.<\/li>\t\t\t\t
        3. Add the wet to the dry ingredients and stir until smooth.<\/li>\t\t\t\t
        4. Add the vinegar and stir until even distributed throughout the batter.<\/li>\t\t\t\t
        5. Pour into a lightly greased and floured baking pan<\/li>\t\t\t\t
        6. Bake for about 20 minutes or until a knife or toothpick come out clean when the cake is pricked.<\/li>\t\t\t\t
        7. Remove cake from oven and allow to cool at least 15 minutes before transferring to a cooling rack.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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          Frosting<\/div>\t\t\t
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          1. Melt shortening, butter and chocolate in the top of a double boiler.<\/li>\t\t\t\t
          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.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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            Notes<\/div>\t\t\t
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            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.<\/li>\t\t\t\t
            2. <\/li>\t\t\t\t
            3. ** To decorate I cut the cake into the shape of a sugar skull and used a stencil and sifted powdered sugar over it.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
              By Jennifer June - Sweet Vegan<\/div>
              Sweet Vegan Living https:\/\/sweetvegan.net\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

              A deliciously moist, sweet and spicy sugar skull cake inspired by Mexican Hot Chocolate <\/p>\n","protected":false},"author":1,"featured_media":2386,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[17,15,653,321,609,8,647,439],"tags":[664,665,663,662,533,667,666,661],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2385"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=2385"}],"version-history":[{"count":2,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2385\/revisions"}],"predecessor-version":[{"id":2390,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2385\/revisions\/2390"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/2386"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=2385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=2385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=2385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}