Triple Decker Mexican Chocolate Cake - Cowboy Kent Rollins

Step 1

Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans.

Step 2

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt and ancho chili.

Step 3

In a medium bowl, whisk together the eggs, buttermilk, coffee, butter and vanilla.

Step 4

Slowly mix the wet batter into the dry batter, until smooth. Evenly pour the batter into the three pans. Lightly tap the pans on the counter to remove bubbles.

Step 5

Bake for 30 to 35 minutes, or until an inserted toothpick comes out clean.

Step 6

Let the cakes cool completely before removing from the pans.

Step 7

Meanwhile, in a large bowl, beat the butter and cream cheese together until smooth. Slowly beat in the cocoa, powdered sugar, cinnamon, ancho chili, and vanilla. Slowly beat in the half and half until you achieve the desired consistency.

Step 8

Generously frost between each layer of the cakes and on top.