Justin’s Birthday Mexican Hot Chocolate Cake with Cream Cheese and Lime Filling and Chocolate Ganache…

This chocolate cake has a very slight heat to it from the chilli flakes – you can use extra if you want to pep it up a bit! The chocolate ganache on the outside hides the lime-flavoured green frosting in the middle of the cake that goes well with the Mexican theme. I should probably have taken a bottle of tequila to go with it instead of cans of Scrumpy Jack cider, but they worked OK. ¡Salud!

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  • 1 can coconut milk
  • 1 ½ tbps ground flax seed
  • 1 cup and 2 tbsp extra fine flour for cakes (Sainsburys)
  • 3 tbps corn flour
  • ¾ cup cocoa
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ⅓ cup ground almonds
  • ½ tsp chilli flakes (finely chopped)
  • 1 ½ cups golden granulated sugar
  • ½ cup rapeseed oil
  • 2 tsp vanilla extract

Pre-heat the oven to 180°C and grease and lightly flour two eight inch cake tins. Whisk together the coconut milk and flax seeds and set aside for a few minutes. In another bowl, sift together the flour, cocoa, baking powder and soda and add the salt, cinnamon and ground almonds. Add the sugar, oil and vanilla extract into the coconut mixture and whisk well until slightly frothy. Add the dry ingredients and chilli flakes bit by bit and mix well. Try and keep some air in the mix if you can. Pour into the two cake tins and bake for 30 mins until a thin wooden skewer comes out dry. Place cakes on a cooling rack and cool completely before icing.

To make the lime frosting mix the zest of 2 limes and juice of half a lime with 1 ½ tbsp of plain Tofutti cream cheese (NOT with garlic and herbs!). Add as much icing sugar as it takes to get a slightly stiff consistency. Add green food colouring if you like too! It will take quite a lot – maybe 6-8 tbsp or so. When the cakes are cool, use a small spatula to spread a thick layer of frosting on one of your cakes then sandwich the other on top. To finish the cake make a chocolate ganache by heating ½ a small carton of soya cream in a pan then add 200g plain chocolate (broken into pieces) and melt, stirring all the time. For an extra smooth finish add a slug of maple syrup. Use the spatula again to spread the chocolate ganache over the cake. Decorate with chocolate buttons and green edible glitter or whatever else you like!

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