Name: Mexican Spice Cake with Chocolate Glaze
Yield: Serves 12 to 16
Cuisine: Mexican
Ingredients: ¼ teaspoon cayenne pepper; 1 cup granulated sugar; ¼ cup heavy cream; Pinch of fine sea salt; 1½ teaspoons pure vanilla extract; 3 large eggs; 4 tablespoons unsalted butter, cut into cubes; ¼ cup hot water; ½ teaspoon pure vanilla extract; 4 ounces bittersweet chocolate, finely chopped; ¾ cup plus 2 tablespoons unbleached (all-purpose) flour; ⅓ cup Dutch-processed cocoa powder; 2 tablespoons granulated sugar; 10 ounces (1⅔ cups) bittersweet chocolate chunks; 2 tablespoons cocoa nibs; ½ teaspoon ground cinnamon; 12 tablespoons (1½ sticks) unsalted butter, at room temperature; 1 teaspoon baking powder, preferably aluminum-free

Preparation info

Serves
12 to 16

Difficulty
Medium

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

Griff and I make up new recipes all the time: we might take inspiration from a savory meal at a restaurant, from a new spice, or from our travels. While there is no beer in this cake, we came up with the recipe after trying the sought-after Mexican Cake Beer made by Westbrook Brewing Company, in Charleston, South Carolina. It’s an imperial stout beer aged with cocoa nibs, vanilla beans, cinnamon sticks, and chile peppers, which are all flavors in this cake.