Mexican Hot Cocoa Cake

By vealam

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 cup cocoa, (Dutch-process cocoa powder)
• 1/4 cup hot-chocolate mix (any kind)
• 1/4 tsp cayenne pepper
• 1/2 tsp cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 2 eggs
• 1 1/4 teaspoons vanilla extract
• 1/2 cup oil
• 1 cup coffee, at room temperature
• 2 cups whipped cream, with a few Tb of sugar and a dash of cinnamon and tsp vanilla
• shaved chocolate for garnishing

Details

Servings 8
Adapted from thevintagemixer.com

Preparation

Step 1

Preheat the oven to 300°. In a medium bowl, whisk together the flour, sugar, cocoa powder, hot-chocolate mix, cayenne, cinnamon, baking soda, baking powder and salt.
In a large bowl, whisk together the buttermilk, eggs, vanilla extract, oil and coffee.
Slowly add the dry ingredients to the wet, a third at a time, whisking to incorporate between each addition.
Arrange eight 8-ounce Mason jars on a sheet tray and carefully pour ½ cup batter into each jar. Place the tray in the oven and bake the cakes until a toothpick inserted in the center comes out clean, about 40-45 minutes. (Cakes will overflow a little then collapse but don't worry... they will be tasty!)
Remove from the oven. Whip the cream with sugar, vanilla and cinnamon until peaks are formed. Top each cake with the whipped cream and dust with chocolate shavings. Serve warm or cover the cake and refrigerate until you serve.

NOTES:
The cakes will stay good in the fridge for about a week. I didn't go through a full canning process for these. Also, take note that the cakes will overflow over the jars while they cook, which makes for a picture perfect jar full of bubbling-over chocolate goodness.