This recipe was meant to be a celebration of my friend, Frances. Frances, or as I lovingly call her, Francois, is a longtime friend of mine, dating back to when we worked together at the Portofino Hotel and Marina in Redondo Beach in 2018. We were in the same department, and we were basically partners in crime. We shared a tiny office together in the hotel, and since we were basically the same age, we would go on walks along the beach(since the hotel was located right on the water) very often. Flash-forward to many years and jobs later, and we are still close! We go on hikes often, or get sushi together on Fridays. Frances, being a proud Latina, has introduced me to a ton of Mexican ingredients over the years – mostly because she would never let me live down how badly I flubbed that Latin American Mystery Box back in season 10 of Masterchef. Part of our Friday night sushi traditions involved us perusing through the nearby 99 Cent Store, and her showing me the different Mexican snacks she grew up eating. One of those snacks is duvalin. Duvalin is a Mexican pudding-like mixture that is usually chocolate-hazelnut, vanilla, or strawberry flavored. It is dense, sweet, and decadent. Also after hearing that I loved cajeta(Oaxacan goat milk caramel), Frances gifted me with three different kinds of it from her then-most recent trip to Tiajuana! So in other words, Frances is an amazing human being, so I wanted to honor her 30th birthday with a cake that was dedicated to our friendship.
I would say that this recipe hangs in on an 8.5/10 in terms of difficulty – with a standmixer, probably closer to a 7. The cake itself consists of a chocolate-masa chiffon cake, layers of cajeta and cajeta French buttercream(how could I not when I call her Francois?), a whipped duvalin ganache, and a Mexican hot chocolate soak. Unique things about this sponge include the usage of masa harina, an alkalized corn flour, to give the cake a more warming flavor profile that plays off of both the Mexican hot chocolate soak, and the cajeta beautifully. Since it is a chiffon cake, using whipped egg whites is what creates that soft texture, so using a stand mixer here would save you tons of time. The cajeta is made from scratch using evaporated goat’s milk – this is probably the most important part of the whole recipe, since the cajeta is being used as both a filling as well as the flavoring agent for the French buttercream. Take your time with the cajeta and focus on it first, since it will need roughly an hour to make. The French buttercream is quite technical as well, since it requires you to first make a sabayon(whipped egg yolk mixture) by whisking the egg yolks with some warmed cajeta, then mounting or emulsifying that with enough butter to create a light, silky buttercream. Of the components, the soak and the ganache are probably the easiest to make – the ganache is literally melted duvalin and chocolate, whipped together with a little salt. Duvalin is delicious enough on its own, but I did want to add dark chocolate to temper the sweetness. The soak literally is just whisking together a few spices with milk and cocoa powder. All in all, this cake represents a 6-year long friendship, which will hopefully extend out to the rest of our lives!
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For the cajeta:1 12oz can evaporated goat’s milk1/4 tsp baking soda1/2 cup dark brown sugar(preferably canela but any sugar can work)1/4 tsp cinnamona pinch of salt
In a nonstick pot, stir down the goat milk with baking soda first until it reaches a dark brown color – this can take up to 40 minutes. Then add in the other ingredients and continue to stir for another 15 minutes. Allow the mixture to cool down before attempting to use.
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For the duvalin ganache:3oz vanilla-hazelnut duvalin2oz dark chocolatea pinch of salt
Over a double boiler, mix the ingredients together until melted together. Refrigerate until cold to the touch, about 20 minutes, and then cream the ganache with a rubber spatula until soft and spreadable.
For the chocolate-masa chiffon:4 egg whites1/2 cup granulated sugar1 tsp vanilla extract2 egg yolks1/3 cup masa harina3 tbsp cocoa powder1/4 cup canola oil2 tbsp hot water1/4 cup all-purpose floura pinch of salt
In a bowl, whip the egg whites with sugar and vanilla until stiff peaks form. In another bowl, mix together the egg yolks, masa, cocoa, canola oil, and hot water. Sift into that the flour and salt, and then fold everything with the egg whites to form a batter. Spread the batter onto a lined quarter sheet tray. Bake at 350 degrees F for 18 minutes. Once the cake is cooled down, cut out 2 6-inch rounds and press the remainder into a 6-inch ring mold to form a third layer.
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For the cajeta French buttercream:2oz cajeta2oz water2 egg yolks2 sticks unsalted buttera pinch of salt1 tsp vanilla extract
In a pot, heat up the cajeta with water on low heat until the cajeta is loose. In a bowl, whisk the egg yolks and pour the warmed cajeta into them. Once the cajeta is whipped into the egg yolks, whisk in the butter, salt, and vanilla, mixing until combined.
For the Mexican hot chocolate soak:1/4 cup milk1 tsp cocoa powdera pinch of cinnamona pinch of salt
Whisk everything together until combined.
For assembly:Brush 1/3 of the soak onto your scrap layer. Spread half of the duvalin ganache onto soaked cake, and then spread 1oz of the cajeta onto that. Stack on a regular round of cake on top of that. Repeat these steps with the next layer of cake. With the last cake layer, place that on, and add on the soak. Freeze the cake for 10 minutes first. Then spread about 3 tbsp of the buttercream around the cake to form your crumb coat. Freeze the cake again for another 20 minutes. Then spread the buttercream around the cake, scraping it down to form an even, clean exterior. With any remaining buttercream, pipe it on top as a border. With any remaining cajeta, pour it in top, swirling it to finish.
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