naked mexican chocolate cake

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I used to bake a lot. And I mean.. a lot. In a former life, it used to be my job. (Don't get too excited-- it was mostly muffins and cookies, not Le Cordon Bleu.)

After meeting Molly (!!!) this past weekend, I was inspired to make time for it again. Lucky for me, my dear friend Pablo's birthday was this week and to celebrate, I made this cake. I'm calling it a "Naked Mexican Chocolate Cake." For those of you who know Pablo, I'm tickled that I came up with this name. For those of you who don't, you'll have to trust me and I'll have to cross my fingers that the name doesn't attract ulterior search queries. 

Naked Mexican Chocolate Cake

your favorite chocolate cake recipe (I like Deb's)
2 teaspoons of cinnamon
1 1/2 cups of heavy cream
1/2 cup powdered sugar
seasonal fruit

Make your favorite chocolate cake-- be sure to add the cinnamon. Bake the batter in three small(er), circular cake pans per your favorite recipe's directions. Once the cake has baked and cooled, mix heavy cream with a mixer. As it thickens up, slowly incorporate the sugar. Beat until the cream reaches stiff peaks. 

In a separate bowl, add a handful of the fruit and mix in a fat scoop of whipped cream. Mix together, place on top of one of the cake rounds, and add another cake round. Repeat once more. Frost with the whipped cream as you'd like. Top with remaining fresh fruit and dust with cinnamon. Give it to someone you love.