Mexican Hot Cocoa Cake

Yield: makes 8-10 cakes in 8 ounce jars

1-3/4 Cups all-purpose flour
2 Cups granulated sugar
1/2 Cup cocoa, (Dutch-process cocoa powder)
1/4 Cup Hot Chocolate, Cafe Blend
1/4 tsp Cayenne Pepper, Ground
1/2 tsp Cinnamon, Saigon
2 tsp baking soda
1 tsp baking powder
1 tsp Kosher Salt
1 Cup buttermilk
2 eggs
1-1/4 tsp Vanilla Extract, Mexican
1/2 Cup oil (olive oil or vegetable)
1 Cup coffee, cooled to room temperature

2 Cups homemade whipped cream, flavored with a few Tbsp of sugar, a dash of cinnamon and a tsp of vanilla extract
shaved chocolate for garnishing


Preheat the oven to 300°F.  Meanwhile, whisk together the dry ingredients (flour, sugar, cocoa powder, hot chocolate mix, cayenne, cinnamon, baking soda, baking powder and salt) in a medium mixing bowl.  In a large bowl, whisk together the “wet” ingredients: the buttermilk, eggs, Mexican vanilla extract, oil and cooled brewed coffee.

Slowly whisk the dry ingredients into the wet, one third at a time, whisking to thoroughly incorporate the flour into the batter before making another addition.

Arrange eight 8-oz Mason jars on a baking sheet so that they are not touching one another. Pour 1/2 Cup of the prepared batter into each jar. Put the baking sheet in the oven and bake about 40 – 45 min. Cakes are ready when a toothpick, inserted in the center of a cake, comes out clean. (Cake batter will tend to overflow the jars and then collapse — this is normal.)

Remove baking sheet from the oven, and put individual jars upright on a cooling rack, allowing the cakes to cool. Prepare the whipped cream with sugar, vanilla and cinnamon, whisking ingredients together with an electric mixer until peaks are formed. Top each cooled cake with the whipped cream, and then dust with chocolate shavings.

Serve cakes while still warm. Cakes can be fully cooled, individually covered and refrigerated up to one week, bringing out of the fridge to top with whipped cream just before serving.

Adapted from The Vintage Mixer.