I'm not quite sure what makes this cake Mexican, but I suppose you could always add a few chili peppers to the icing...
4 eggs, separated, plus 1 yolk
80g melted butter
35g cocoa powder
chocolate buttercream icing (make a standard buttercream, but add cocoa powder)
3 tbsps apricot jam, melted
1. Pre-heat the oven to 180°C. Grease and line a sponge tin.
2. In a large bowl, beat the egg yolks and sugar together until the mixture is pale and fluffy. Sift the flour and cocoa powder into the mix and stir.
3. In a separate clean and dry bowl, beat the egg whites to stiff peaks. Using a metal spoon, fold the whites into the yolk mixture.
4. Finally, stir in the melted butter.
5. Bake the mixture for 40 minutes before turning out onto a wire rack and allowing to cool completely.
6. Once the cake has fully cooled, slice it across the mid-section so you have two layers of cake. Fill the cake with the chocolate buttercream icing and stack the layers on top of each other.
7. Using a pastry brush, cover the cake in the melted apricot jam.
8. Once the apricot jam has dried, cover the cake in chocolate icing.