Triple Decker Mexican Chocolate Cake
Howdy folks, and thanks for stopping by the website! This recipe is so rich and delicious that it might become “that dish.” You know what I’m talking about – the thing you make for special occasions and take to potlucks and that family members always say “Remember to tell Sally to bring that chocolate cake she makes!” This recipe is in that class and you can even make it outside over the fire.
Mexican Chocolate Cake
What makes this a Mexican chocolate cake as opposed to a chocolate cake? Ancho chile powder. This won’t make the cake spicy – the Ancho will give the cake a richer flavor and add a beautiful smokiness to every bite. You can also use Mexican Vanilla Extract instead of regular vanilla. It’s a stronger flavor that also leads to a richer cake.
Tip: You can use coffee instead of water if you’d like to make this a Mexican Chocolate Mocha Cake.
Mix up your dry ingredients and wet ingredients in two different bowls and then combine. You’ll want to mix well with a mixer or a really fast arm with a whisk.
Tip: When you grease and flour the cake pans or Dutch ovens, use cocoa powder instead of flour.
Fill the Cake Pans Evenly
When you’re making a cake, you really need to grease and flour the pans you’re baking in well. It’s the only way you can get that cake out without leaving any behind in the pan. Do your best to pour the batter evenly between the three cake pans.
As always, Shannon and I would like to thank you for stopping by the website. Please subscribe to our YouTube channel and follow us on Facebook. God Bless!
Tip: Tap the cake pans on the countertop or table to help remove the bubbles from the cake batter.
If you’re cooking outside, watch the video for the details on how to use white hot coals and trivets to target the heat on those Dutch ovens. If you’re inside, all you have to do is pre-heat that oven to 350, put the cake pans inside, and keep an eye on that cake until a toothpick comes out clean.
Make the Icing While the Cake Bakes
Whip the icing together well. The more you whip the icing, the lighter and fluffier it will be. Don’t forget to add a little ancho powder in there! Make sure you cool the cake completely before you put on the icing.
As always, Shannon and I would like to thank you for stopping by the website. Please subscribe to our YouTube channel and follow us on Facebook. God Bless!
Triple Decker Mexican Chocolate Cake – Cowboy Kent Rollins
Ingredients
- 3 cups all-purpose flour
- 3 cups sugar
- 1 ½ cups unsweetened cocoa powder
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground dried ancho chili
- 4 large eggs
- 1 ½ cups buttermilk
- 1 ½ cups brewed coffee or water
- 1 cup melted butter
- 2 teaspoons Mexican vanilla or regular vanilla
Frosting
- 1 ½ cups butter softened
- 8 ounces cream cheese softened
- 1 cup unsweetened cocoa powder
- 6 cups powdered sugar
- 1 teaspoon ground cinnamon
- 3 teaspoons ground dried ancho chili
- 3 teaspoons Mexican vanilla
- 4 to 5 tablespoons half and half
Instructions
- Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt and ancho chili.
- In a medium bowl, whisk together the eggs, buttermilk, coffee, butter and vanilla.
- Slowly mix the wet batter into the dry batter, until smooth. Evenly pour the batter into the three pans. Lightly tap the pans on the counter to remove bubbles.
- Bake for 30 to 35 minutes, or until an inserted toothpick comes out clean.
- Let the cakes cool completely before removing from the pans.
- Meanwhile, in a large bowl, beat the butter and cream cheese together until smooth. Slowly beat in the cocoa, powdered sugar, cinnamon, ancho chili, and vanilla. Slowly beat in the half and half until you achieve the desired consistency.
- Generously frost between each layer of the cakes and on top.