Ancho Chili Chocolate Cake

25 slices
45 min

Ancho Chili Chocolate Cake is a straight forward one-bowl recipe that is quick, moist and delicious. If you are a regular cake baker, this recipe will be a walk in the park and If you have never baked before, the ease of this recipe will prompt you to do so more often.

Why Chili and Chocolate:

Pairing Chili with Chocolate is a delicious combination that showcases both ingredients in an unexpected way: the sweetness of the chocolate blends so well with the heat from the Chili. After trying out several chili and chocolate combinations, my preferred choice for this recipe was Ancho Chili, which is commonly used in mexican cuisine. As a moderate Chili, it provides an irresistible warmth in a Chocolate Cake. The Chocolate flavor shines through and the subtle heat from the Chili emerges after you have eaten the cake.

What I love most about this recipe is how easy it comes together. The cake batter is made in a bowl with no cake mixer; all you need is a hand whisk and spatula. My six year old son has made this cake before and it was as delicious as when I make it. When you get a chance, try out another one-bowl cake recipe, Coffee and Baileys Cake

The chocolate ganache is optional but makes for a great addition to the cake. It can be used right away by pouring it over the cake or let it cool down and then whip it into a thick and creamy filling.If storing in the refrigerator, spread out the surface of the ganache evenly and then place a cling film on the surface. This prevents the skin forming.


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Full recipe video

Ancho Chili Chocolate Cake
Recipe details
  • 25  slices
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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Ingredients

  • 2 cups all purpose flour
  • 1½ cup sugar (or more if you want it very sweet)
  • ¾ cup cocoa powder
  • 1½ tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ancho chili
  • 1 cup buttermilk (or whole milk, coconut milk)
  • ½ cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 cup hot coffee (extremely hot)
  • Optional: Chocolate ganache
  • 250 grams dark chocolate
  • 1 cup heavy cream
Instructions

Preheaat oven to 170°c
To a mixing bowl, add all dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, salt and ancho chili. Whisk to combine.
To the flour mixture, add milk, eggs, vegetable oil and vanilla extract . Mix till incorporated.
Carefully add hot coffee to cake batter and mix till well combined
Pour cake batter in two prepared cake pans. Bake for 35 minutes or till a skewer or cake tester comes out clean after being inserted in the cake.
Remove from oven and allow to cool for about 10 minutes. Turn the cake pan over to release the cakes.
Chocolate ganache
Break chocolate into tiny bits.
Place cream in a saucepan over heat or place in a microwave. Keep an eye on it to make sure it does not boil. Take off heat the immediately it starts steaming.
Pour immediately over chocolate and wait for 10 minutes. Use a spatula to mix till it is silky smooth.
Option 1: Pour it right away over your cake.
Option 2: Allow it to cool for 30 minutes.
Using the whisk attachment of a hand mixer, whip on high for 2 minutes. The ganache will be pale brown in colour and fluffy, Spread on your cake.
Winnie Khamal Macbailey
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