Spiced Hot Chocolate Layer Cake

Spiced Hot Chocolate Layer Cake

Ingredients

FOR THE CAKE;

  • 3 cups Flour
  • 2½ cups Raw Cane Sugar
  • 1 tablespoon Baking Powder
  • 2 teaspoons Baking Soda
  • 1 cup SCHARFFEN BERGER Cocoa Powder
  • 1½ teaspoon Himalayan Pink Salt
  • 1 teaspoon Espresso Powder
  • 3 Eggs
  • 1 tablespoon Vanilla
  • ¾ cup Coconut Oil (liquefied)
  • 1½ cups Milk
  • 1 cup Boiling Water

FOR THE FROSTING:

  • 1 Pound Salted Grass-fed Butter, softened
  • 2 tablespoons Vanilla
  • 1½ teaspoons Cinnamon
  • ⅛ teaspoon Cayenne Pepper(ground)
  • 1 Pound Powdered Sugar

FOR THE GANACHE:

  • 1 cup Dark Chocolate Chips(I used 60%)
  • ¾ cup Heavy Cream

TOP WITH:

  • Powdered Sugar
  • Cinnamon Sticks
  • Mini Pinecones
  • Meringue Mushrooms
  • 1 teaspoon Vanilla
  • ½ cup Boiling Water
Spiced Hot Chocolate Layer Cake

Instructions

For the cake:

  1. Preheat oven to 350 degrees Fahrenheit. Three 8-inch circular baking pans should be greased and floured. A circle of parchment paper should be placed in the bottom of each pan.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, salt, baking powder, baking soda, and espresso powder.
  3. In a separate bowl, mix together the egg, oil, milk, vanilla, and water until smooth. Divide the batter between the prepared pans and bake for 25-30 minutes, or until the tops are puffed and firm and a tester inserted in the center comes out largely clean with a few wet crumbs attached.
  4. Remove from the pan and set aside to cool for 5 minutes. Before icing, remove the cake layers from the pans and allow them cool fully.

FOR THE FROSTING:

  1. In a large mixing basin, combine the butter, vanilla, cinnamon, and cayenne. Using an electric mixer, beat until everything is fully blended. On low speed, gradually add the powdered sugar, a few teaspoons at a time, until all of the sugar is incorporated. Scrape down the sides of the bowl, increase the speed to medium, and continue to beat the frosting for another 30 seconds.

FOR THE GANACHE:

  1. In a small saucepan, combine the chocolate and cream and simmer over medium heat. As the chocolate melts, whisk together until a smooth mixture emerges. Remove the pan from the heat.

TO ASSEMBLE:

  1. Using the spiced frosting, frost the cake. Spread the ganache evenly over the top of the cake, stopping just short of the borders. Chill until the ganache has hardened.
  2. Top with cinnamon sticks, mushrooms, and foliage after dusting the cake with powdered sugar.
Spiced Hot Chocolate Layer Cake

Source: The Kitchen McCabe

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