Mexican Hot Cocoa Cake
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Mexican Hot Cocoa Cake at home. For 8 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe makes 80 servings with 57 calories, 1g of protein, and 2g of fat each. 272 people have made this recipe and would make it again. If you have flour, baking soda, cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by The Vintage Mixer. With a spoonacular score of 4%, this dish is improvable. Similar recipes include Mexican Hot Cocoa, Mexican Hot Cocoa, and Mexican Hot Cocoa Cupcakes.
Servings: 80
Ingredients:
1 teaspoon baking powder
2 teaspoons baking soda
1 cup buttermilk
1/4 tsp cayenne pepper
shaved chocolate for garnishing
1/2 tsp cinnamon
½ cup cocoa, (Dutch-process cocoa powder)
1 cup coffee, at room temperature
2 eggs
1 3/4 cups all-purpose flour
2 cups granulated sugar
¼ cup hot-chocolate mix (any kind)
1 teaspoon kosher salt
½ cup oil
1¼ teaspoons vanilla extract
2 cups whipped cream, with 3 Tb of sugar and a dash of cinnamon and tsp vanilla
Equipment:
canning jar
whisk
bowl
oven
toothpicks
Cooking instruction summary:
Preheat the oven to 300°. In a medium bowl, whisk together the flour, sugar, cocoa powder, hot-chocolate mix, cayenne, cinnamon, baking soda, baking powder and salt.In a large bowl, whisk together the buttermilk, eggs, vanilla extract, oil and coffee.Slowly add the dry ingredients to the wet, a third at a time, whisking to incorporate between each addition.Arrange eight 8-ounce Mason jars on a sheet tray and carefully pour ½ cup batter into each jar. Place the tray in the oven and bake the cakes until a toothpick inserted in the center comes out clean, about 40-45 minutes. (Cakes will overflow a little then collapse but don't worry... they will be tasty!)Remove from the oven. Whip the cream with sugar, vanilla and cinnamon until peaks are formed. Top each cake with the whipped cream and dust with chocolate shavings. Serve warm or cover the cake and refrigerate until you serve.
Step by step:
1. Preheat the oven to 300°. In a medium bowl, whisk together the flour, sugar, cocoa powder, hot-chocolate mix, cayenne, cinnamon, baking soda, baking powder and salt.In a large bowl, whisk together the buttermilk, eggs, vanilla extract, oil and coffee.Slowly add the dry ingredients to the wet, a third at a time, whisking to incorporate between each addition.Arrange eight 8-ounce Mason jars on a sheet tray and carefully pour ½ cup batter into each jar.
2. Place the tray in the oven and bake the cakes until a toothpick inserted in the center comes out clean, about 40-45 minutes. (Cakes will overflow a little then collapse but don't worry... they will be tasty!)
3. Remove from the oven. Whip the cream with sugar, vanilla and cinnamon until peaks are formed. Top each cake with the whipped cream and dust with chocolate shavings.
4. Serve warm or cover the cake and refrigerate until you serve.
Nutrition Information:
covered percent of daily need
