Ancho Chili Chocolate Cake
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 . If you have never baked before, the ease of this recipe will prompt you to do so more often.
Servings 25 slices
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.