Mexican Hot Honey Chocolate Cake
Sweet meets spicy – you have to try this uniquely delicious Mexican Hot Honey Chocolate Cake! Inspired by Mexican hot chocolate, the moist chocolate cake is flavoured with Whittard Hot Honey Hot Chocolate, cinnamon and cayenne pepper for a subtle spicy kick. It's paired with soft, pillowy honey whipped cream, has a secret chocolate ganache filling, and is finished with chewy mini marshmallows and chocolate curls! Perfect for dinner parties, coffee mornings, afternoon tea or if you just fancy something a bit different.
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Equipment
Ingredients
Mexican hot chocolate cakes:
- 330 grams White or golden caster sugar
- 375 grams Self-raising flour or 375g plain flour + 2 tsp baking powder
- 1 teaspoon Baking powder
- 50 grams 100% cocoa powder
- 50 grams Whittard Hot Honey Hot Chocolate
- 1 + ½ teaspoon Ground cinnamon
- ½ teaspoon Cayenne pepper
- 300 millilitre Vegetable or sunflower oil
- 150 millilitre Whole milk
- 4 medium Eggs at room temperature. Or 3 large eggs.
- 150 millilitre Boiling water
Honey whipped cream:
- 400 millilitre Double cream cold
- 1 tablespoon Honey
- Pinch of Salt
Spiced chocolate ganache filling:
- 100 grams Dark chocolate
- 120 millilitre Double cream
- 1 tablespoon Whittard Hot Honey Hot Chocolate
Decoration:
- 20 grams Dark chocolate use a potato peeler or grater to create chocolate curls
- Handful of Mini marshmallows
Instructions
Start by making the Mexican hot chocolate cake:
- Preheat the oven to 160°C fan / 180°C conventional. Grease and line the base and sides of two 8-inch round cake tins with baking paper. TOP TIP: use cake strips to bake cakes with a flat, even top.
- In a large bowl, whisk all the dry ingredients together until combined. Make a well in the middle.330 grams White or golden caster sugar, 375 grams Self-raising flour, 50 grams 100% cocoa powder, 50 grams Whittard Hot Honey Hot Chocolate, 1 + ½ teaspoon Ground cinnamon, ½ teaspoon Cayenne pepper, 1 teaspoon Baking powder
- In a jug, whisk all the wet ingredients together (apart from the boiling water) until combined.300 millilitre Vegetable or sunflower oil, 150 millilitre Whole milk, 4 medium Eggs
- Pour the wet ingredients into the dry. Whisk until smooth and combined. Mix in the boiling water.150 millilitre Boiling water
- Divide the mixture evenly between the tins and bake for 40-45 minutes until risen and the sponge springs back when pressed in the middle. Allow the cake to cool for 30 minutes in the tin, then carefully turn out onto a wire rack and leave to cool completely.
Meanwhile, make the chocolate ganache:
- Finely chop the dark chocolate and place it in a bowl.100 grams Dark chocolate
- Add the cream and hot chocolate powder into a saucepan. Place over medium heat and stir continuously until piping hot but not boiling.120 millilitre Double cream, 1 tablespoon Whittard Hot Honey Hot Chocolate
- Pour over the chopped chocolate and cover the bowl with an upside plate to trap the heat inside. Leave for 1 minute.
- Stir until the ganache looks smooth, combined, and glossy. Ganache looking split or slimy? Stir in a tablespoon of double cream to bring it back together again.
Make the honey whipped cream:
- Pour the cream into a bowl, add the honey and salt. Whisk until it reaches soft, cloud-like peaks. Take care not to overwhisk, otherwise the cream will split. If this happens, just whisk in 2-3 tablespoons of cream to bring it back together.400 millilitre Double cream, 1 tablespoon Honey, Pinch of Salt
- Fill a large piping bag with half of the cream and cut off the end to make a 1-inch hole.
Assemble and decorate:
- Place one cake layer on a cake stand. Spread a thin layer of cream on top.
- Pipe three rings of cream around the outside. Fill the middle with the spiced chocolate ganache.
- Place the second cake layer on top. Spoon the remaining whipped cream on top and spread it to the edges.
- Scatter the chocolate curls and mini marshmallows on top to finish!20 grams Dark chocolate, Handful of Mini marshmallows
