• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 1
    OK

    Mini Rainbow Cake with Mexican Hot Chocolate Frosting

    Show your pride with this mini rainbow cake with kayers of vanilla cake dyed with alternating rainbow colors, filled with spiced, fragrant Mexican hot chocolate frosting, and topped with a dark chocolate ganache glaze.


    Ingredients
    For the Cake
    1 1/2
    cups
    sifted cake flour
    1 1/2
    teaspoons
    baking powder
    1/4
    teaspoon
    salt
    1/2
    cup
    unsalted butter
    1
    cup
    sugar
    2
    large eggs
    1/2
    teaspoon
    vanilla extract
    1/2
    cup
    whole milk
    *
    red, blue, green, yellow, orange food coloring
    For the Frosting
    1
    8-ounce package cream cheese, at room temperature
    1/2
    cup
    unsalted butter, at room temperature
    1
    teaspoon
    chili powder
    1/2
    teaspoon
    ground cinnamon
    1/4
    teaspoon
    salt
    1
    teaspoon
    vanilla extract
    3
    cups
    confectioner's sugar, sifted
    3
    ounces
    unsweetened chocolate, melted
    Directions
    Make the cake: Preheat the oven to 400 degrees F. Lightly coat 5 rectangle pans with butter and dust with all-purpose flour.
    Sift the cake flour, baking powder, and salt into a large mixing bowl. Beat in, with an electric mixer, the butter a heaping 1/4 tsp. at a time on low speed, until the mixture resembles coarse sand.
    Beat in the sugar a tbsp at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high just until blended.
    Divide the cake mix into 5 bowls, and add each of the different food colorings to each different bowl to achieve a vibrant color. Pour each bowl into each of the separately prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Set aside and let cool.
    Make the frosting: Using an electric beater, cream the cream cheese and butter together. Add the chili powder and cinnamon first, then add the salt, vanilla, and confectioners' sugar.
    Finally, mix in the melted chocolate and blend until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.
    Assemble your cake: Put bottom layer of cake on pedastal, slather with a thin layer of frosting. Stack remaining cakes, alternating with a thin layer of frosting. Then frost top and sides of cake.

    The base number of servings for this recipe is 1
    OK

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