Mexican Hot Chocolate Cake with Chocolate Buttermilk Frosting

The holiday season is coming to an end, but winter has just begun. And one of the things that I treat myself to during the “oh so dreaded” colder months is the occasional cup of hot chocolate. I have discovered this amazing hot cocoa and when I say hot I mean spicy.¬†cocoa

This cocoa is spiked with cinnamon and dried ground chili peppers. It is especially delicious with heated coconut milk.¬†Trust me…¬†skip the cows milk, the flavors of cocoa, cinnamon, chili, and coconut are divine.¬†

Anyway, everyone knows I am obsessed with cookbooks, and although, I cook more than I bake, I recently came across, Flourless, by Nicole Spiridakis. It is a cookbook full of gluten-free desserts. I am not gluten free, but the idea of challenging myself to make tasty gluten free desserts really intrigued me. Why make something with gluten, if you can make something delicious without it.

When flipping through the pages of this cookbook, I immediately saw Mexican Hot Chocolate Cake with Milk Chocolate Buttermilk Frosting РI thought of my spicy hot cocoa and knew I had to make this cake. I had no doubt in my mind, that this cake would be any less than amazing, so I saved it for Christmas.

10891794_10102194882469986_6886365094385756478_n-1INGREDIENTS : THE CAKE

Note: all ingredients are organic and the highest quality.

  • 1 tsp ground flax seeds
  • 2 tsp boiling water
  • 3/4 cup vegetable oil or coconut oil
  • 3/4 cup buttermilk
  • 1 cup packed dark brown sugar
  • 1 tsp pure vanilla extract
  • 3 large eggs, room temperature
  • 1.5 cups ground oats
  • 6 tbsp unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1/4 tsp cayenne pepper (less if you want to control the spice. I only put 1/8 tsp.)
  • 1/4 tsp salt

INSTRUCTIONS : THE CAKE

  • Heat oven¬†to 350 F.
  • Line the bottom of two 8 in or ¬†9 in round cake pans with parchment paper and lightly grease them with oil. (Note: I used two 9 in round cake pans.)
  • In a small bowl make flax seed paste, combining ground flax seed with boiling water. Let sit for 10 minutes.¬†(Note: I didn’t have ground flax seed, so I made my own by grinding flax seeds with the food processor.)
  • In a large bowl, whisk together, flax seed paste, oil, buttermilk, brown sugar, vanilla, and eggs.
  • In a medium bowl, whisk together, ground oats, cocoa powder, baking powder, cinnamon, cayenne, and salt. (Note: I didn’t have ground oats, so I used regular rolled oats and ground them up with the food processor.)
  • To make batter: Add dry mixture to wet mixture, combine and stir well.
  • Divide batter by pouring it into the two cake pans equally.
  • Bake for 30 min.
  • Check to make sure it is done, when done, cool on cooling rack.

INGREDIENTS : THE FROSTING

  • 1/2 cup unsalted butter (at room temperature)¬†Note: 1 stick equals 1/2 cup
  • 2 oz. milk chocolate, melted
  • 1/2 tsp. pure vanilla extract
  • 1 cup confectioners’ sugar
  • 2 to 3 tbsp buttermilk

INSTRUCTIONS : THE FROSTING

  • Beat butter in a large bowl with the electric mixer on medium speed, until fluffy.
  • Add melted chocolate and vanilla.
  • Add confectioners’ sugar and butter milk
  • Continue beating until smooth, fluffy icing forms, about 5 minutes.

When ready to assemble, spread frosting on the top of the first cake. Layer the second cake on top of first cake and frosting. Frost the top.

Enjoy!

© 2014 sweat1xdaily