Mexican Hot Chocolate Layer Cake With Cream Cheese Frosting Food

MEXICAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
• In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

HOT CHOCOLATE CHEESECAKE

Steps:

• For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
• Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
• For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
• Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
• Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
• Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.

TRIPLE-LAYER CHOCOLATE CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

CHOCOLATE CREAM CHEESE FROSTING

Steps:

• In a mixing bowl, beat the cream cheese and butter until smooth.
• Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
• Mix well.
• Spread over the cake or cupcakes.
• Store in the refrigerator.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.

CHOCOLATE LAYER CAKE WITH CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in .
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth.
• Add the sugar and eggs and mix until fluffy, about 3 minutes.
• Add the vanilla, cocoa, baking soda and salt and mix.
• Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream.
• Drizzle in the hot coffee and mix until smooth. The batter will be thin.
• Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven.
• Let cool in the pan 10 minutes.
• Turn out onto wire racks and let cool completely before frosting.
• Frosting:
• In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth.
• Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix.
• Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy.
• To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together.
• Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top.
• Cover and refrigerate until ready to serve.

CHOCOLATE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°. Line the bottom of two 8 or 9-inch cake pans with parchment paper, grease and flour the sides. (The parchment paper will make the cake come out much easier than just grease and flour).
• If you prefer to bake the cakes in 4 separate pans, see the notes at the bottom.
• In a medium bowl, whisk the hot coffee and cocoa together until smooth. Set aside.
• In a large mixing bowl, add the sugar, flour, baking powder, baking soda, and salt. Using a whisk, blend and sift the ingredients together.
• Add the eggs, milk, oil, vanilla, and the cocoa mixture to the dry ingredients. Mix on low speed for 30 seconds until the dry ingredients are moist. Increase the speed to medium and beat for 1 minute. Scrape down the sides and beat for another minute. The batter will be thin.
• Pour the batter into the two prepared pans and place in the center of the preheated oven. Bake for 30 to 35 minutes for the 9 inch pans or 33 to 37 minutes for the 8 inch pans (a toothpick inserted in the center of the cakes should come out clean).
• Let cool in the cake pans for 5 to 10 minutes then run a knife around the edge of the pans to loosen the cake from the pans. Invert the cakes onto a cooling rack and remove the parchment paper. (At this point if you re-invert the cakes onto another rack and let them cool with their tops up, they will retain more height and the tops of the cakes will not stick to the cooling rack.)
• To make the cream cheese frosting, combine the cream cheese and butter, and beat until soft and creamy.
• Add the powdered sugar and vanilla beat on low speed until the sugar is mixed in then beat on high speed until smooth, about 2 to 3 minutes.
• Slice each layer of cake in half horizontally by using a cake leveler or by placing each layer of cake on a turntable and use a serrated knife to slice through the cake as you turn the turntable. This will give you 4 layers to fill and stack. To transfer each layer, use a thin plastic cutting board to slide under the layers.
• Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake.
• Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake.

MEXICAN HOT CHOCOLATE CAKE

Steps:

• Butter and flour a 9-inch, 6-inch and 4-inch cake pan. I highly recommend using cake strips for a more even bake.
• Sift together the dry ingredients and spices into the bowl of a stand mixer and whisk to combine.
• Add the wet ingredients into a large bowl and whisk together.
• Add the wet ingredients to the dry ingredients.
• Whisk to combine then mix on level 2 for two minutes.
• Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
• Allow time to cool for 10 minutes then invert onto wire racks to cool fully.
• In a medium saucepan, brown your butter. Let it cool until room temperature.
• In a stand mixer bowl, combine browned butter, cocoa, spices and salt.
• Mix with a paddle attachment.
• Sift in confectioners sugar and mix.
• Combine semi sweet chocolate and fudge.
• In a stand mixer, cream butter.
• Sift in confectioners sugar.
• Mix in spices and vanilla bean paste.
• Mix until fluffy and combined.
• Transfer to a piping bag.
• Cut each tier in horizontal halves.
• Place first half on cake stand. Pipe a layer of spicy buttercream, then add the other half. Pipe chocolate buttercream on the outside and smooth.
• Add the next half tier. Pipe a spicy buttercream layer, add other half. Pipe chocolate layer and smooth.
• Melt white chocolate and transfer to a piping bag. Snip off the tip.
• Starting from the bottom of the middle tier, pipe circular rings until reaching the top of the cake.
• Using a point tool or a toothpick, drag through vertically from the middle point to the bottom.
• Do this until the pattern covers the middle layer completely.
• Repeat the same strategy but from opposite directions. Moving the tool the other way to create an opposing pattern.
• Using a cupcake stand, pipe spicy buttercream between layers. Pipe chocolate buttercream and smooth.
• Attach top tier to the cake.

MEXICAN CHOCOLATE CAKE WITH CINNAMON FROSTING

Steps:

• Preheat oven to 325 degrees F. Lightly coat a 9x13-inch baking pan with cooking spray; set aside.
• In a large saucepan, melt butter over medium heat. Whisk in the cocoa and espresso powder, followed by the water and sugar, whisking each addition until smooth. Remove pan from heat and set aside to cool for about 5 minutes.
• In a medium bowl, combine flour, cinnamon, baking soda, salt, pepper, and chocolate chips; mix briefly and set aside.
• Return to the butter-chocolate mixture. Add eggs and vanilla, then whisk until they are fully incorporated. Gently stir in the flour mixture using a wooden spoon or rubber spatula, then pour batter into the prepared pan.
• Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before frosting.
• To make the frosting, beat butter until smooth using a stand or electric mixer. Add salt and vanilla, then beat again to incorporate.
• Add powdered sugar and 2 tablespoons milk, and beat until smooth and fluffy, starting on low speed to blend, then increasing the speed to high. Scrape the sides of the bowl as needed to ensure everything is well-mixed, and adjust the consistency as needed by adding more milk or powdered sugar. Finally, beat in the cinnamon.
• Frost and garnish cake as desired.

CHOCOLATE LAYER CAKE WITH CREAM CHEESE RECIPE - (3.8/5)

Steps:

• Preheat the oven to 350°F. Coat three 8-inch cake pans with nonstick spray. Line the bottoms of the pans with parchment paper. Spray each pan again and coat with a thin layer of flour. In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until everything is thoroughly incorporated. Stir in the boiling water; the batter will be very thin. Divide the batter evenly among the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely. Wrap each layer in plastic wrap and refrigerate for several hours or overnight. Make the cream cheese filling and chocolate buttercream (see recipes below). When you're ready to assemble the cake, remove the layers from the refrigerator. If needed, level each layer with a serrated knife or cake leveler. Place the bottom layer on a cake plate. Evenly spread about 3/4 cup of the cream cheese filling over the cake, leaving about 1/2 inch margin around the edges. Top with the second layer and repeat. Finally, top with the third layer. Apply a thin layer of chocolate buttercream over the top and sides of the cake. This is only a crumb coat, so it doesn't need to be perfect. Refrigerate the cake for about 30 minutes. Remove the cake from the refrigerator and apply a final layer of chocolate buttercream, as well as any desired embellishments. CREAM CHEESE FROSTING: Beat the cream cheese and butter with an electric mixer at medium speed for about one minute. Add the vanilla and beat one minute more. Reduce the mixing speed to low, and add the powdered sugar about 1/2 cup at a time. Once the sugar is completely incorporated, beat at medium speed for about two minutes or until fluffy. CHOCOLATE BUTTERCREAM: In a large bowl, combine the powdered sugar and cocoa powder. Beat the butter with an electric mixer at medium speed for about one minute. Reduce the mixing speed to low, and add the sugar/cocoa mixture about 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for about two minutes or until fluffy.

MEXICAN HOT CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
• Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.
• Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.
• For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.
• Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.
• Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.

MEXICAN HOT CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.