If you grew up around cowboy boots and the southern twang like I did, then you probably already know about Hot Cocoa Cake. This cake is famous around our neck of the woods. Texan women are known for their chocolate sheet cakes and hot cocoa cakes. My sister and I frequently asked for my mom to bake this cake for our birthdays and special occasions. It was one of the first recipes I ever posted, but I thought it was worth revisiting, especially with a little twist. You see, I have this thing for adding cayenne pepper to all of my chocolate recipes (ALL of them!). In my mind a little kick of spice to chocolate cookies, a chocolate cake, or a brownie recipe only makes it that much better. It’s plain and simple: Mexican Chocolate Cake > Chocolate Cake. That is about as much math as you’ll ever see me write on here. Anyways…
Since, I added chocolate to our list of seasonal ingredients for this month, I figured I had to have a chocolate recipe post this month right, plus this gave me an excuse to make one of my favorite desserts and change it up a bit.
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup cocoa, (Dutch-process cocoa powder)
- ¼ cup hot-chocolate mix (any kind)
- 1/4 tsp cayenne pepper
- 1/2 tsp cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 2 eggs
- 1¼ teaspoons vanilla extract
- ½ cup oil
- 1 cup coffee, at room temperature
- 2 cups whipped cream, with a few Tb of sugar and a dash of cinnamon and tsp vanilla
- shaved chocolate for garnishing
- 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.
The cakes will stay good in the fridge for about a week. I didn't go through a full canning process for these. Also, take note that the cakes will overflow over the jars while they cook, which makes for a picture perfect jar full of bubbling-over chocolate goodness.