Mexican Hot Honey Chocolate Cake Recipe | Whittard of Chelsea

Ingredients

• 330g White or golden caster sugar
• 375g Self-raising flour
• 1 teaspoon Baking powder
• 50g 100% cocoa powder
• 1 + ½ teaspoon Ground cinnamon
• ½ teaspoon Cayenne pepper
• 300 ml Vegetable or sunflower oil
• 150 ml Whole milk
• 4 medium eggs, room temperature
• 150 ml Boiling water
• 400 ml Double cream cold
• 1 tablespoon Honey
• Pinch of Salt
• 100g Dark chocolate
• 120 ml Double cream
• 1 tablespoon Hot Honey Hot Chocolate
• 20g Dark chocolate, use a potato peeler or grater to create chocolate curls
• Handful of Mini marshmallows