Hot Dog Cake Recipe | Mythical Kitchen

Today, Mythical Chef Josh is flipping two delicious dishes to create the Chili Dog Upside Down Cake! Make your own version with the recipe below! MK #006
Subscribe to Mythical Kitchen:

This recipe was inspired by today's episode of Good Mythical Morning, 'Blind Hot Dog Taste Test' GMM #1699:
Click the bell icon so you'll know when we add a new video!

Want more Mythical Kitchen? Check out these playlists:
Fancy Fast Food -
Snack Smash -
Food Fears -
Food Feats -

Pick up official Mythical Kitchen merch at

Join the Mythical Society:

Follow Mythical Kitchen:
Mythical Chef Josh's Instagram:

Follow Mythical:

Check Out Our Other Mythical Channels:
Good Mythical Morning:
Rhett & Link:
Ear Biscuits:
Good Mythical MORE:

Want to send us something?

Chili - 0:43
Cornbread - 4:07
Bake It - 7:22

Serves 6
Total time: 45 minutes
Active time: 40 minutes

Step 1: Chili
* 1 lb ground beef
* ½ lb pork chorizo
* 1 ½ Tbsp New Mexico chile powder
* ½ tsp cocoa powder
* 1 ½ tsp salt
* ½ tsp cumin
* ¼ tsp black pepper
* ½ diced onion
* 1 Tbsp minced garlic
* 1 diced poblano
* 1 Tbsp fish sauce
* 1 Tbsp tomato paste
* 1 ½ cup chicken stock
* 2 Tbsp white vinegar
* ½ cup tomato puree
* 1 can drained navy beans
* 1 bay leaf

1) Heat oil in a stock pot over medium-high heat until shimmering and moving freely about the pan. Add in ground beef, chorizo, salt, pepper, cocoa powder, chile powder, and cumin, and break up with a wooden spoon. Cook for 5 minutes until browned then add in onion, poblano, and garlic. Once softened, add in fish sauce and tomato paste and cook another 5, stirring all the while.
2) Add in stock, vinegar, tomato and bring to a boil. Add in beans, and—THIS STEP IS VERY IMPORTANT—your bay leaf.
3) Continue to cook for 15 minutes then whisk together corn starch and water and stir the slurry into your chili. Cook for an additional 3 minutes then turn off the heat and reserve for later.

* Large sauce pot
* Wooden spoon

Step 2: Cheddar Jalapeno Cornbread
* 4 jalapenos
* 1 cup AP flour
* 1 cup cornmeal
* 1 tsp baking powder
* ¾ tsp baking soda
* ¾ tsp salt
* 3 eggs
* 1 cup buttermilk/maybe just milk?
* 6 Tbsp melted unsalted butter
* 4 ounces grated sharp cheddar cheese

1) Heat your broiler on high heat. Trim stems off jalapenos and throw them under the broiler for 5 minutes, turn, and continue to broil for 3 minutes until completely blistered and charred. Remove the chilies from the oven then immediately throw into a plastic bag and place in the freezer for 10 minutes until cool enough to work with. Remove from the bag and use a spoon to gently scrape the skin off the pepper. Chop with a knife until little bits.
2) In one large mixing bowl, mix together flour, cornmeal, baking powder, baking soda, and salt. In another large mixing bowl, whisk together eggs, buttermilk, melted butter, cheddar cheese, and jalapenos. Reserve for final baking.

* Cast iron pan
* Quart ziploc bag
* Spoon
* Chef’s knife
* Cutting board
* 2 large mixing bowls
* Whisk

Step 3: Bake It
* Non stick spray
* 6 hot dogs cut into ½ inch rounds
* 1 cup chili
* 1 portion cornbread mix
* Shredded cheddar cheese
* Diced onions
* Mustard

1) Preheat oven to 375 degrees. Line a 9-inch round springform pan with a circle of parchment paper and spray all around with nonstick spray. Spread down a ½ inch thick layer of chili on the parchment paper then arrange hot dog slices in a circular pattern, pushing them into the chili.
2) Pour the cornbread batter over the top and bake for TK minutes. Remove from the oven and allow to cool for 15 minutes. Flip the cake upside down on a cake stand and remove the parchment paper. Top with mustard, onions, and cheddar cheese.
3) Slice and serve. Or just throw it all in the trashcan—the choice is yours!

* Parchment paper circle
* 9 inch springform pan
* Cake stand
* Offset spatula
* Knife
* Cake server
* Small plate
Sign in or sign up to post comments.
Be the first to comment