Mexican chocolate cake with tequila & lime

Mexican chocolate cake with tequila & lime

Mexican chocolate cake with tequila & lime

Experimentation in the kitchen can be a load of fun. Things can go a little pear-shaped on the odd occasion, or you can hit it the first or second time and be more than chuffed with the results.

So I’ve taken the base recipe for the weed cake I made not all that long ago and turned it into something else. Chocolate cakes are a dime a dozen, as are Mexican chocolate cakes, but why not go a little further with the Mexican flavours and introduce lime and tequila?

Mexican chocolate cake with tequila & lime

Booze in a cake is always more fun, don’t you think? Not that there’s enough to give you wobbly knees – just a little taste of it, really.

I bought some Mexican chocolate from the Fiji Market a while back, tried it and didn’t think too much of it. So it sat in the cupboard and exceeded it’s use-by date. Not by much, but it was either toss it or give it one last hurrah before sending it to landfill.

Mexican chocolate cake with tequila & lime

Into the cake it went, followed by some black pepper and cayenne. Yes, not only do these little cakes have booze in them, they have a spicy kick; plus some added dark cocoa for more chocolate.

I iced both cakes differently, just to mix things up a tad. One is a simple glaze of sugar, lime juice and tequila. The other is cream cheese and mascarpone based with lime and tequila, as well.

Mexican chocolate cake with tequila & lime

I thought I’d try something a little different. This is where the experimenting came in. I took the creamy icing and added more tequila, froze it in little balls and put them in the middle of the cake batter before baking.

I wasn’t sure what would happen. What did happen was some of the icing erupted out the top and most of it just stayed – moistening the centre of the cake. I was fine with that!

To garnish, lime zest was the default choice. Also a few snipped coriander sprouts for more peppery flavour and a charred lime cheek for one of the cakes, and 85% chocolate and cinnamon sticks on the other.

Another little trick – I ignited a couple of the cinnamon sticks and let them smoulder like incense. Amazing smell and rather effective! Kind of echoes the cinnamon that’s in the Mexican chocolate, really.

Mexican chocolate cake with tequila & lime

 

Print Recipe
Mexican chocolate cake with tequila & lime
Take Mexican chocolate cake to new levels by introducing tequila & lime. This one's a beauty!
Mexican chocolate cake with tequila & lime
Course Dessert
Servings
servings
Ingredients
Icing
Cake batter
Lime glaze
Course Dessert
Servings
servings
Ingredients
Icing
Cake batter
Lime glaze
Mexican chocolate cake with tequila & lime
Instructions
Icing
  1. Combine the mascarpone, cream cheese, lime zest, icing sugar and 2 tsp tequila. Mix well.
  2. Take 60 g (just over ¼ cup) of the icing and mix in the extra 1 tsp tequila. Halve the smaller portion and drop each half onto two small squares of plastic wrap. Gather the sides and twist the top to form two little parcels. Freeze for 2-3 hours. These will go into the cake batter before cooking.
  3. Refrigerate the larger portion of icing until needed.
Cake batter
  1. Combine all cake ingredients and whisk until the sugar has dissolved.
  2. Preheat oven to 190°C and grease and line two 11cm x 6cm cake tins.
  3. Whisk together the icing sugar, flour, cocoa, ground almonds, spices and chocolate in a large mixing bowl.
  4. In a separate bowl whip the egg whites for 1½ minutes.
  5. Stir the egg whites and butter into the larger bowl of dry ingredients, folding well.
  6. Half fill each cake tin with the cake batter. Take the two frozen balls of icing and remove the plastic. Drop each ball into the centre of the cake tin, then scoop the remaining batter on top.
  7. Bake for 1 hour, or until the cake is cooked through. Don't worry if the icing erupts from the cake while it bakes - that's half the fun!
  8. Allow the cakes to cool completely before removing from the tins and applying the icing or glaze.
Lime glaze
  1. Combine and stir all glaze ingredients until smooth.
Share this Recipe
  • What a fabulous image! Honestly, every time I visit the sit I am in awe of your styling and the delicious food.

    Thanks for sharing

    Julie

    Gourmet Getaways

  • Genius, really pure genius. Ilove the cream cheese iced one. Also love the little coriander shoots aren’t they the best taste?

    • Thanks, Tania. The coriander shoots were an ideal thing to throw on there, I discovered – an unusual combination, but it works!

  • Pingback: Mexican chocolate cake with tequila & lime - fancy-edibles.com()

  • Sara (Belly Rumbles)

    I’ve looked at many items in my pantry before and thought, one last go or landfill. They never look as stunning as this when they are saved by me. Absolutely gorgeous looking cakes John.

  • KevinIsCooking

    My oh my this sounds outstanding as are these pics… Wow John, you out did yourself here. I love mixing it up with sweets, herbs and spices. Pinned and a must try. 🙂

    • Thanks Kevin. I know you like mixing it up with herbs, spices and sweets – that’s one thing I love about your blog!

  • How exquisite! I’m having a hard time imagining how tequila tastes with chocolate. Can you describe the flavor?

    • It’s kinda hard to describe, Jeff. Imagine creamy icing, a bit sweet with zesty lime, rich chocolate spiked with subtle cinnamon and a hint of booze. Maybe next time you’re doing tequila shots, hack into some dark chocolate at the same time.

  • This is one fine piece of art, I’ve bookmarked your recipe and will try it on my hubby’s birthday soon! The photography is professional and very elegant.

  • Karen (Back Road Journal)

    Oh my, I love both presentations of your pretty little cakes. Your experimenting sounds like turned out beautifully.

  • Oh baby! All that’s missing is some salt on the back of my hand!

  • AmandaChewTown

    This is a cake I can definitely get behind. I’ve been on a diet too long… I fear I may be drooling at my desk.

  • You just blew me away with this, John. My favorite part is the frozen ball of icing that becomes a surprise. And the smoldering cinnamon stick – I love that smell. Whenever we finish the fire in the fireplace for the evening, we add a coal to a brazier with some cinnamon and a bay leaf. It makes the house smell Fantastic. I need to make this cake as it would be heresy not to – being that I am only an hour from the border.

    • Cinnamon and bay in smouldering coals sounds divine, David! It still gets me that you’re that close to Mexico, let alone another country. It takes an hour to get to the outskirts of Sydney from where we live!

      • I have to admit, John, that I love being able to hop in the car and head down to México for lunch! Another couple of hours brings us to the beautiful beach resort, Puerto Peñasco. Not too hard to take!

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