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I hope you guys enjoy this recipe as much as I did! This is actually a rendition of my grandma’s hot fudge brownie cake recipe. Super delicious and easy to make! Honestly, so far this cake is my FAVORITE!! I mean can you go wrong with a light chocolate cake, cinnamon frosting and a Mexican chocolate ganache? Probably not! Let me know if you guys make it, and how it turns out.

This cake is perfect for Cinco De Mayo or really any occasion. I think it would be awesome with Churros on it, and I actually tried to make my own churros but that was a #fail. So I ended up using chocolate chips and dusting cinnamon on them.  I think if you did mini chocolate chips instead of regular that would be super cute and maybe turn out even better. So let me know how you guys create this fun recipe!

I’ll have you know, Kris totally wrapped the cake wrong when he was storing it and messed up the ganache drip. I also dropped the freaking backdrop on the top of the cake when I was taking photos of it.. so there’s that. It may not have looked pretty, but it tasted AMAZING!

On a side note, I’m not going to be one of those people who make you scroll through my life story before I give you the recipe. So here it is!

 

 

Print Recipe
Hot Fudge Brownie Cake
mexican chocolate cake hot fudge brownie cake with cinnamon frosting and mexican chocolate ganache cinco de mayo cake
Prep Time 20 minutes
Cook Time 28 minutes
Servings
people
Ingredients
Hot Fudge Brownie Cake
Cinnamon Frosting
Mexican Chocolate Ganache
Prep Time 20 minutes
Cook Time 28 minutes
Servings
people
Ingredients
Hot Fudge Brownie Cake
Cinnamon Frosting
Mexican Chocolate Ganache
mexican chocolate cake hot fudge brownie cake with cinnamon frosting and mexican chocolate ganache cinco de mayo cake
Instructions
Hot Fudge Brownie Cake
  1. Preheat oven to 325. Grease 3 baking pans with flour and butter.
  2. Place sugar and flour into large mixing bowl.
  3. In a sauce pan mix butter, cocoa, and water. Bring to a boil. Remove from heat and pour into the sugar and flour mixture. Stir well, then add buttermilk, soda, eggs, and vanilla. Mix til smooth.
  4. Divide batter into three 6 inch baking pans. This can also be poured into a greased cookie cookie sheet if a more brownie type cake is desired. Bake for 325 for 26-28 minutes, or until cake springs back when touched.
Cinnamon Buttercream
  1. Cream butter until light and fluffy
  2. Add in cream, vanilla, and cinnamon.
  3. Add in sifted powdered sugar 1 cup at a time until desired consistency. Press out air bubbles with a rubber spatula
Mexican Chocolate Ganache
  1. In a microwave safe bowl add in chocolate chips, cinnamon, and heavy cream. Microwave for 30 seconds. Whish until smooth consistency. Add to squeeze bottle for cake drip.
Assembly
  1. On a cake turntable, tape a 6 inch cardboard round to the top of an 8-inch cardboard round. Top with a small amount of buttercream to use for glue.
  2. Place first cake layer and Pipe a buttercream dam around outside of cake. Spread Mexican chocolate ganash inside the buttercream dam. Spread flat with an offset spatula. Add on next layer of cake and repeat with next layer.
  3. Crumb coat the cake, place in fridge to set for about 5 minutes.