Mexican Chocolate Cake with Milk Chocolate Frosting

Mexican Chocolate Cake

Baked Bree

1 cup unsweetened cocoa

2 3/4 cups flour

1 1/4 cups sugar

1 cup packed brown sugar

1 1/2 Tablespoon cinnamon

2 teaspoons baking soda

1/2 teaspoon cayenne pepper (would go up to 1 teaspoon next time)

1/2 teaspoon salt

2 cups whole milk

1/2 cup olive oil

1/2 cup vegetable oil

2 eggs

2 Tablespoons balsamic vinegar

1 1/2 Tablespoons vanilla

Put all of the dry ingredients in a large bowl.

Mix together the wet ingredients.

Combine wet with dry. Place in two, greased 9-inch cake pans fitted with parchment paper on the bottom.

Bake at 350 degrees for about 45 minutes. Let cakes cool in the pans for 10 minutes and then turn them out to let them cool completely.

Creamy Milk Chocolate Frosting

New Best Recipe

1/2 cup heavy cream

Pinch of salt

1 tablespoon light corn syrup

10 ounces milk chocolate, chopped (I used chocolate chips)

1/2 cup (2 ounces) confectioners' sugar

8 tablespoons cold unsalted butter, cut into 8 pieces

Heat the cream, salt and corn syrup in a microwave-safe measuring cup on high until simmering, about 1 minute.

Place the chocolate in a food processor. With the machine running, gradually add the hot cream mixture through the feed tube; process 1 minute after the cream has been added. Stop the machine; add the confectioners' sugar and process to combine, about 30 seconds. With the machine running, add the butter through the feed tube, one piece at a time; process until incorporated and smooth, about 20 seconds longer.

Transfer the frosting to a medium bowl and cool, stirring frequently, until thick and spreadable, about 1 hour. I ended up sticking it in the refrigerator to harden up a bit.

*doesn't make much frosting. Ended up making a second chocolate frosting recipe for the filling and the top decorations.