Add the butter and mix at low speed for 1 minute.

Mexican hot chocolate cake recipe. Preheat the oven to 350 degrees f. Web 22.4k this mexican chocolate cake is the richest, most moist chocolate cake you’ve ever had, kicked up with cinnamon and a hint of cayenne pepper! Add the vanilla, salt, and cayenne, if using.

The recipe below has just 4 teaspoons of cinnamon and 1 ¼ teaspoons of chili powder. Use cinnamon sticks for stirrers. Remove from the heat and whisk until the mixture is smooth and frothy.

Cook 2 minutes, stirring constantly. Web ingredients scale cocoa powder (for dusting ramekins) 1/4 cup ( half a stick) unsalted butter, room temperature 2 ounces semisweet, bittersweet, or dark chocolate 1 large egg 1 large egg yolk 2 tbsp. Web step 1, for the chocolate cake:

Web in a small saucepan, mix cocoa and sugar; Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Preheat the oven to 350°f.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. You'll love this mexican chocolate cake. Web for the cake:

Web place the milk and sugar in a medium saucepan and bring to a simmer. Mix all the ingredients for the cake box and the grated mexican chocolate. Simmer 5 minutes (do not boil).