Mexican Hot Chocolate Cake


  • Chocolate Plant-Based Cake
  • Spiced Ganache
  • Chocolate Cup
  • Ambiante
Chocolate Plant-Based Cake
  • Add all ingredients to the bowl and mix for 1 minute on low and 5 minutes on medium. 
  • Portion into desired pan and bake at 356°F.

Chocolate Soak
  • Heat half the Ambiante and pour over both chocolates. 
  • Slowly add remaining Ambainte and spices. 
  • Blend to incorporate. 
  • Inject into cakes when the cakes are approximetly 120°F internal tempurature. 
  • Dip just the bottom ¾ of the cake cake into tempered Belcolade Selection  CT Dark. 
  • Once set top with whipped Ambiante and dust with cinnamon.

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