Chocolate Mole Cake Recipe

Prepare and mix batter

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a large bowl whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl whisk eggs, buttermilk, oil, vanilla, and instant espresso (if using) until smooth. Slowly add wet ingredients to dry ingredients and mix until just combined.

Stir in hot brewed coffee and chopped semisweet chocolate. The batter will be thin; that is normal. Divide batter evenly between prepared pans.

Bake 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

In a small saucepan over medium heat, melt butter. Add brown sugar and whisk until dissolved and slightly bubbling, about 1–2 minutes.

Add cocoa powder, diced tomato, chopped nuts, ancho chili powder, cumin, cinnamon, and coriander. Cook 1–2 minutes, stirring, to warm spices and soften the tomato.

Pour in hot water and add chopped unsweetened chocolate. Stir until chocolate is melted and the mixture is smooth. Simmer gently 2–3 minutes to thicken to a pourable glaze consistency.

Remove from heat, stir in salt and apple cider vinegar. Taste and adjust seasoning — the mole glaze should be balanced sweet, slightly tangy, and gently spicy. Keep warm until assembly.

Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour chilled heavy cream and chilled horchata into the bowl.

Whip on medium-high speed until soft peaks form. Add confectioners' sugar, ground cinnamon, and vanilla, then whip to medium-stiff peaks. Do not overwhip. Refrigerate until ready to use.

If using store-bought dulce de leche, transfer to a piping bag or small spoonable container for easy spreading. If making quickly from a can of sweetened condensed milk, follow safe method (baked in a water bath or simmered in a covered pot) per instructions and cool before using.

In a blender or food processor combine ripe avocados, sweetened condensed milk, lime juice, cocoa powder, vanilla, and a pinch of salt. Puree until completely smooth and glossy, scraping down sides as needed.

Taste and adjust sweetness or lime as desired. Transfer mousse to a bowl and chill at least 30 minutes to firm slightly before assembly.

If cake layers are slightly domed, level them with a serrated knife. Place one cake layer on a serving plate or cake stand.

Spread a generous layer (about 1/3 cup) of avocado mousse over the first cake layer, smoothing to the edges.

Warm dulce de leche slightly if too firm (10–15 seconds in microwave) and drizzle or spread about 1/4 cup over the mousse.

Place second cake layer on top. Pour mole glaze over the top, allowing it to drip over the sides; use a spatula to coax glaze to edges if needed. You may use 3/4–1 cup glaze depending on coverage desired.

Pipe or dollop horchata whipped cream around the top edge or in the center (use remaining whipped cream, about 1 to 1 1/4 cups).

Garnish with toasted sesame seeds or chopped toasted almonds, cacao nibs or chocolate shavings, and a light sprinkle of coarse sea salt. Chill 20–30 minutes to set glaze before serving.