Happy Cinco de Mayo!

Of course I'm not Mexican or even slightly Hispanic, but I love an excuse to bake something new. And what better way to spice up a chocolate cake than cinnamon and cayenne?

Before we get into the recipe I will caution all people who do not like spicy food to NOT make this cake. Of course the spice level can be adjusted, but if you can absolultely tolerate no heat, don't even bother. Buyer beware...

If you are a brave soul who lives on the adventurous side, this is a super fun spin on traditional chocolate cake. Dark flavors of coffee and cinnamon mixed with the hint of cayenne elevate this cake to something memorable.

Now, you could always take a regular cake mix and add some spices. Or, you could do the whole thing from scratch and end up with something truly delicious.

After you've put on your apron (which is a requirement in all of my baking endeavors), get out your stand mixer. Add flour, cocoa, sugar, baking soda, cinnamon and cayenne. Mix on low for a few seconds until dry ingredients are just combined.

While mixing, add the butter, oil, water, coffee, buttermilk and vanilla. Add the eggs in one at a time and mix until smooth.

Pour into prepared pan. I used 3 8" cake pans because I wanted more layers. I'm sure you could use 2 9" pans. Or something rectangular. Or cupcakes. The possibilities aren't endless, but there are at least 4 solid options...

Bake.

While the cakes are cooling, make some frosting.

Whip softened cream cheese and butter in the stand mixer until smooth. Add powdered sugar, salt, vanilla, cayenne and cinnamon slowly.

Melt bittersweet chocolate over a baine-marie and cool.

Slowly add to the frosting.

Now you get to taste the frosting and adjust spices as needed.

After the cakes have cooled, gently place the first layer on a cake stand. Pipe the frosting in a circle and fill in the center.

Place the second layer on top and repeat. After placing the third layer, pipe the remaining frosting on top. You can shave some chocolate on top if you're super fancy.

Devour.

Mexican Hot Chocolate Cake

Inspired by Valerie on allrecipes.com

Ingredients

• 2 cups all purpose flour
• 1/4 cup cocoa powder
• 2 cups white sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 cup margarine, melted
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 cup coffee, cooled
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Spray the bottom and sides of three 8" round pans.
2. In the bowl of stand mixer, combine flour, cocoa powder, sugar, baking soda, cinnamon and cayenne. Mix on low until just combined.
3. Add melted butter, oil, water, coffee, buttermilk, eggs and vanilla. Mix on medium until just combined.
4. Pour batter into prepared pans. Bake for 22-25 minutes until toothpick comes out clean. Cool on wire rack.

Cinnamon & Spice Chocolate Butter Cream Frosting

Inspired by Diane Pillips from readersdigest.com

Ingredients

• 1 cup butter, room temperature
• 8 ounces cream cheese, softened
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 3 ounces bittersweet chocolate, melted
• 4 1/2 cups confectioners' sugar
• 1 tablespoon vanilla extract
• 2 tablespoons milk

Instructions

1. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth. Mix in vanilla, cinnamon and cayenne. Slowly add the confectioners' sugar and mix.
2. Drizzle in the melted chocolate and mix until combined.
3. Pipe icing between cooled cake layers.