Mexican Hot Chocolate with Spicy Whipped Cream

 
Mexico produces a small amount of olive oil, including some specialty, high end olive oils. This chocolate cake marries Mexican hot chocolate with the goodness of extra virgin olive oil. If desired, add 2 tablespoons of a dark hot chocolate mix and increase the milk to ⅔ cup.

 

  

The Cake 🎥

YOU WILL NEED

CHOCOLATE CAKE MIX

WET INGREDIENTS

4 large eggs (about 252g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
½ cup hot, brewed coffee or water (120g)
Spicy Mexican dark chocolate, grated (1.3oz, 40g)
½ cup milk (120g)
½ teaspoon chili powder (or ¼ teaspoon ground cayenne red pepper)

INSTRUCTIONS
  • Preheat oven to 325°F. Grease two round 8-inch baking pans and line them with parchment paper.
  • Pour hot coffee/water over the grated, spicy Mexican dark chocolate (or semi-sweet chocolate and 2 teaspoons ground cinnamon). Stir until well blended. Set aside.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the hot chocolate-coffee blend, milk, chili powder and the chocolate cake mix. Beat on low speed for one to two minutes until well combined.
  • Divide the batter evenly between the two prepared pans and bake for 25-30 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pans for 5-10 minutes before unmolding.

 


The Cream 

YOU WILL NEED

 

INGREDIENTS

2 cups cold heavy cream (480g)
¾ cup powdered sugar (85g)
2 teaspoons ground cinnamon
¾ teaspoon ground chili powder

 

INSTRUCTIONS
  • Beat the ingredients on medium speed until thick and creamy.
  • Allow cakes to cool completely before frosting.
  • Use half of the whipped cream to sandwich the cakes together, then top with the remaining whipped cream. Decorate with shaved dark chocolate.

 

Customize your cake mix product box with this 4" x 6" recipe label!

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.