Zesty Mexican Hot Chocolate Cake

To give this cake the beverage's trademark kick, Wendy Kromer spread dark-chocolate buttercream spiked with chili powder between slabs of cinnamon-vanilla cake.

Photography: Romulo Yanes

Source: Martha Stewart Weddings, Summer 2013


  1. Trim the tops of the cake layers so that they are level and measure approximately 3/4- to 7/8-inches high.

  2. Place one cake layer onto a corresponding-size cardboard round, brush with simple syrup, and then spread with approximately 3/4 to 1 cup of the buttercream. Set another cake layer on top, and continue assembly until the last cake layer has been added. Once assembled, frost entire tier with remaining buttercream.


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