Chilli Chocolate Cake with Mocha Frosting
Chilli Chocolate Cake with Mocha Frosting is a modern American recipe for a classic American-style chocolate cake flavoured with chilli and topped with chocolate and orange zest frosting (icing). The full recipe is presented here and I hope you enjoy this classic American version of: Chilli Chocolate Cake with Mocha Frosting.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
8
Rating: 
Tags : Chilli RecipesBaking RecipesCake RecipesUSA Recipes
The combination of chilli and chocolate is an ancient one and was sacred to the Mayan gods. It's amazing how well these two spices go together (and, yes, chocolate is, technically, a spice — being produced from the seeds of the cocoa bean). Try this cake, I'm sure you'll love it!
Ingredients:
For the Cake:
3 large dried ancho
chillies
3 dried chipotle
chillies
120ml water
225g unsalted butter
120g dark chocolate
100g good cocoa powder
2 large eggs
500g granulated sugar
240ml buttermilk
1 tbsp vanilla extract
350g plain flour
1 tsp baking soda
1 tbsp ground
cinnamon
1/4 tsp salt
For the chocolate frosting:
240g good dark chocolate
2 tbsp water
225g unsalted butter, softened
1 tbsp finely ground dark-roast
coffee beans
grated
zest of 1 orange
550g icing sugar
Method:
Place the chillies in a bowl of water and allow to soak over night. Remove the stems and de-seed then puree in a blender along with 120ml water. Place the butter, chocolate and cocoa in a bain-marie (double boiler) and melt over low heat until completely molten.
Add the eggs, sugar, buttermilk and vanilla extract to a large bowl and mix well. Add all the dry ingredients and mix to incorporate thoroughly. Now add the butter-chocolate mix and the chilli puree. Mix to combine completely. Divide the mix evenly between three greased and lined springform cake tins (about 22cm). Place these in an oven pre-heated to 180°C (160°C/350°/Gas Mark 4) and bake for about 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Place the cakes on a wire rack and allow to cool completely before removing from the pan.
As the cakes are cooling make the chocolate frosting by adding the chocolate and water to a bain-marie (double boiler) and melting over low heat. Stir until the chocolate has all melted then allow to cool to room temperature before adding to a bowl along with the butter, coffee and orange zest. Add the sugar and beat vigourously (best done with a mechanical whisk) until the mixture is smooth and creamy.
To assemble the cake, place one cake on a serving plate, cover the top with the chocolate frosting, place the second cake on top, cover with the chocolate frosting then place the third cake on top of this. Use the remaining chocolate frosting to cover the top of the cake and the sides. Dust around the cake with a little icing sugar then serve.
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