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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

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Ingredients

Directions

  1. Step 1

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

  2. Step 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.

Source
Martha Stewart Weddings, Summer 2013

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