Mexican Chocolate Cake

Step 1

Grease two six inch round cake pans with butter or spray and line the bottom with parchment paper. Preheat the oven to 350F.

Step 2

In a large bowl sift or whisk together the flour, sugar, cocoa powder, baking soda, cinnamon, cayenne, and salt. Make sure there are no clumps of cocoa powder.

Step 3

Add the oil, vinegar, water, and vanilla extract.

Step 4

Using an electric mixer with a paddle attachment, mix the batter until all the ingredients are incorporated.

Step 5

Divide the batter evenly between the cake pans.

Step 6

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool for 5 minutes in the pan

Step 7

Release the cakes onto a cooling rack and let them cool completely.

Step 8

Cream the butter until light and fluffy using a paddle attachment.

Step 9

Add a pinch of salt and gradually add in the sugar while mixing. Stop to scrape down the sides of the bowl at least once while mixing.

Step 10

Dissolve the espresso powder in a tablespoon or two of water and add it to the mixture along with the vanilla extract. Mix until combined.

Step 11

Adjust the consistency of your frosting by either adding more sugar or milk in a tablespoon at a time.

Step 12

Heat the cream to just boiling.

Step 13

In a small bowl pour the hot cream over the chocolate chips and gently stir until it comes together. Let it cool slightly.

Step 14

You can pour enough ganache over the top of a chilled frosted cake and let it drip naturally over the sides. Alternatively, pour a small amount of ganache on top of the cake and then pour the ganache into a squeeze bottle. Squeeze the ganache around the edges of the cake to finish covering it and allow for better control of the drips.