fourservingsAncho 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.
‘One Spoon of Soup in need has more value than a pot of soup when there is abundance’
An African Proverb
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.
Full recipe video:
Ancho Chili Chocolate Cake
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
- Preheat 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.
I love the flavor, however, I cannot bake this cake correctly. Bubbles over. Also, when do you add the eggs?
Hi Kristal!I’ll love to help you out in any way possible. Please tell me more. What do you mean by it bubbles over? The eggs are added alongside the wet ingredients.
As the batter bakes it bubbles up and over the edges of the pan. Then, the cake will also sink in the center.
Chocolatey, with just a hint of heat, and not too sweet. The ganache makes it even more special. Delicious!
Thank you so much for your comment. So glad you enjoyed it
Is there a substitute for the coffee that can be used?
Unfortunately not. The coffee flavor is an important addition to this recipe. But if you want coffee, you can use hot water. Thanks