Mexican Hot Chocolate Cake Recipe | King Arthur Baking

Ingredients

• 1 cup (227g) milk
• 1 dried ancho chili, broken in half
• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/2 cup (43g) unsweetened cocoa, Dutch-process or natural
• 1/2 cup (71g) hot chocolate mix or 1/2 cup (56g) King Arthur Quick-and-Easy Chocolate Mousse Mix
• 1 teaspoon cinnamon
• 1/4 teaspoon chili powder
• 1 1/2 cups (298g) granulated sugar
• 8 tablespoons (113g) unsalted butter, softened
• 1/3 cup (64g) vegetable oil
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/2 cup (113g) water
• 4 large eggs, at room temperature
• 1 cup (198g) granulated sugar
• 4 large egg whites
• 1/2 teaspoon cream of tartar
• 1 tablespoon light corn syrup
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• pinch of table salt
• 1 cup (227g) heavy cream
• pinch of cayenne pepper
• 1 cup (170g) semisweet chocolate chips or bittersweet chocolate chips
• marshmallows, for decoration