Mexican Hot Chocolate Cake

Ingredients (28)

• 3 cup all-purpose flour≈ 375 g
• 2 2/3 cup granulated sugar≈ 533 g
• 1/2 cup cocoa powder≈ 43 g
• 1 1/2 tsp baking powder≈ 7 g
• 1 tbs baking soda≈ 18 g
• 1 tsp kosher salt≈ 4 g
• 1/2 tsp cayenne≈ 2.5 g
• 1/2 tsp cinnamon≈ 1.3 g
• 1/2 cup sour cream≈ 115 g
• 1 cup buttermilk≈ 244 g
• 3 large eggs≈ 150 g
• 1 1/2 cup strong hot coffee (Use a Moka pot so it's basically espresso)≈ 356 g
• 3/4 cup vegetable oil≈ 164 g
• 1 tbs vanilla extract≈ 13 g
• 1 ½ cup white chocolate≈ 255 g
• 1 teaspoon cinnamon≈ 2.6 g
• 1 tablespoon vanilla bean paste≈ 13 g
• ¼ cayenne peppern/a
• 3 sticks butter≈ 339 g
• ¾ pound confectioners sugar340 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 ¼ pounds browned butter567 g
• 1 teaspoon cayenne≈ 4.9 g
• ⅓ cup fudge≈ 79 g
• 1 ¼ pound confectioners sugar567 g
• ¾ teaspoon salt≈ 4.5 g
• 2 ½ teaspoons cinnamon≈ 7 g
• ¾ cup cocoa powder≈ 65 g
• ½ cup melted and cooled semi sweet chocolate≈ 85 g

flour 375 gbatter 2974 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 357 recipes. Shaded: the middle half. Tick: the median.

• Cocoa12% · 24th percentile · median 23%
• Chocolate68% · 84th percentile · median 0%
• Sugar233% · 96th percentile · median 142%
• Fat134% · 91st percentile · median 62%
• Egg40% · 31st percentile · median 46%
• Liquid191% · 78th percentile · median 138%
• Leavening6.6% · 75th percentile · median 4.8%
• Salt1.1% · 50th percentile · median 1.1%

Oven

Temperature

350°F / 175°C

median 350°F

Time

35 to 40 minutes

median 33 minutes