Mexican Hot Chocolate Cake

Step 1

Butter and flour a 9-inch, 6-inch and 4-inch cake pan. I highly recommend using cake strips for a more even bake.

Step 2

Sift together the dry ingredients and spices into the bowl of a stand mixer and whisk to combine.

Step 3

Add the wet ingredients into a large bowl and whisk together.

Step 4

Add the wet ingredients to the dry ingredients.

Step 5

Whisk to combine then mix on level 2 for two minutes.

Step 6

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.

Step 7

Allow time to cool for 10 minutes then invert onto wire racks to cool fully.

Step 8

In a medium saucepan, brown your butter. Let it cool until room temperature.

Step 9

In a stand mixer bowl, combine browned butter, cocoa, spices and salt.

Step 10

Mix with a paddle attachment.

Step 11

Sift in confectioners sugar and mix.

Step 12

Combine semi sweet chocolate and fudge.

Step 13

In a stand mixer, cream butter.

Step 14

Sift in confectioners sugar.

Step 15

Mix in spices and vanilla bean paste.

Step 16

Mix until fluffy and combined.

Step 17

Transfer to a piping bag.

Step 18

Cut each tier in horizontal halves.

Step 19

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.

Step 20

Add the next half tier. Pipe a spicy buttercream layer, add other half. Pipe chocolate layer and smooth.

Step 21

Melt white chocolate and transfer to a piping bag. Snip off the tip.

Step 22

Starting from the bottom of the middle tier, pipe circular rings until reaching the top of the cake.

Step 23

Using a point tool or a toothpick, drag through vertically from the middle point to the bottom.

Step 24

Do this until the pattern covers the middle layer completely.

Step 25

Repeat the same strategy but from opposite directions. Moving the tool the other way to create an opposing pattern.

Step 26

Using a cupcake stand, pipe spicy buttercream between layers. Pipe chocolate buttercream and smooth.

Step 27

Attach top tier to the cake.