Mexican Chocolate Torte

Ingredients

The Mexican Chocolate Torte takes inspiration from the German Prinzregententorte but incorporates Mexican flavors and spices. The original torte is typically made with layers of chocolate sponge cake and a rich chocolate buttercream filling. In this adaptation, we infuse the cake with cinnamon and chili powder, add a Mexican vanilla ganache filling, and top it with a spicy chocolate glaze. We alse have the original recipe for Prinzregententorte, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder 3/4 cup (75g) unsweetened cocoa powder
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) hot water 1 cup (240ml) hot water
• 8 ounces (225g) dark chocolate, finely chopped 8 ounces (225g) dark chocolate, finely chopped
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon Mexican vanilla extract 1 teaspoon Mexican vanilla extract
• 1/4 teaspoon chili flakes (optional) 1/4 teaspoon chili flakes (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 55g, 38g
• Protein: 6g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and chili powder.
3. 3.
   Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. 4.
   Gradually pour in the hot water while stirring the batter. Mix until the batter is smooth.
5. 5.
   Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
7. 7.
   In a heatproof bowl, place the chopped dark chocolate. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
8. 8.
   Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Stir until the chocolate is completely melted and the mixture is smooth.
9. 9.
   Stir in the Mexican vanilla extract. Let the ganache cool to room temperature, then refrigerate for about 1 hour until it thickens.
10. 10.
    Once the cakes and ganache are cooled, spread a generous layer of ganache on top of one cake layer. Place the second cake layer on top and cover the entire torte with the remaining ganache.
11. 11.
    If desired, sprinkle the top of the torte with chili flakes for a spicy touch.
12. 12.
    Refrigerate the torte for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa content for the best flavor.
• Mexican vanilla extract — Look for Mexican vanilla extract, which has a rich and creamy flavor profile that complements the chocolate and spices.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the cake batter.
• If you prefer a milder spice level, reduce the amount of chili powder in the cake batter.
• Serve the torte with a dollop of whipped cream and a sprinkle of cinnamon for added flavor.
• To make the torte in advance, prepare the cake layers and ganache a day ahead, then assemble and refrigerate before serving.
• This torte pairs wonderfully with a scoop of vanilla ice cream on the side.

Serving advice

Slice the Mexican Chocolate Torte into elegant wedges and serve on dessert plates. For an extra touch, dust the plates with cocoa powder before placing the torte slices. Add a dollop of whipped cream or a scoop of vanilla ice cream on the side for a delightful contrast of flavors.

Presentation advice

To create a visually stunning presentation, drizzle some melted white chocolate over the top of the torte in a decorative pattern. Garnish with a sprinkle of cinnamon and a few whole chili peppers for an eye-catching finish.