Devilish Mexican Chocolate Cake Recipe

Devilish Mexican Chocolate Cake Recipe

Revamped Dark-as-Hell Chocolate Cake Recipe with a Mexican Twist

Craving something devilishly delightful? Prepare yourself for a sinful slice of this Mexican Ancho Chili Dark Chocolate Cake. This delectable concoction will tantalize your taste buds with its unique blend of rich dark chocolate, the warmth of cinnamon, and a hint of Ancho chile heat – just enough to leave you wanting more.

• Serving Size: 2 (9-inch) layer cakes
• Difficulty: Easy
• Preparation Time: 1 hour
• Active Time: 25 minutes

Recipe (13 ingredients)

• 3/4 cup unsweetened natural cocoa powder, sifted
• 3/4 cup boiling water
• 1 cup buttermilk
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour, plus more for dusting pans
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons Ancho chile powder
• 1 teaspoon cayenne pepper (optional for extra heat)
• 1 cup unsalted butter (2 sticks), at room temperature, plus more for coating pans and parchment
• 1 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 3 large eggs

Instructions

1. Adjust your oven rack to the middle position and preheat it to 350°F (180°C). Butter two 9-by-2-inch round cake pans. Line the bottoms with a circle of parchment paper. Lightly butter the parchment and dust with flour; tap the side of the pans on the countertop to eliminate excess flour.
2. Blend the cocoa powder into the boiling water until it forms a smooth consistency.
3. Add the buttermilk and vanilla, whisking until well combined.
4. On a piece of parchment, sift together the measured flour, baking soda, salt, Ancho chile powder, and, if using, cayenne.
5. Using a stand mixer fitted with the paddle attachment, beat together the measured butter with the white and brown sugars on medium speed until they fluff up.
6. Add the eggs, one at a time, making sure to beat well after each addition. Scrape the sides of the bowl as needed during the beating process.
7. On low speed, add half the dry ingredients, followed by the cocoa mixture, and the remaining dry ingredients, incorporating each addition until you achieve a homogeneous batter.
8. Divide the batter between the prepared pans (for even distribution, weigh the batter in the pans).
9. Bake the cakes for approximately 25 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cakes to cool for about 10 minutes in the pans, then flip them onto wire racks to cool completely before frosting.

Variations

• For a traditional Devil's Food Cake, omit the Ancho chile powder and cayenne pepper.
• Prefer your chocolate-mocha taste? Swap out the boiling water with hot coffee or espresso.
• Add a half cup of semisweet chocolate chips to the batter for a Chocolate Chip Dark Chocolate Cake.
• Food enthusiasts and chileheads alike will appreciate the diabolical dusting of Ancho chile powder on this revamped Dark-as-Hell Chocolate Cake Recipe with a Mexican Twist.
• This culinary masterpiece features a unique cultural recipe that delivers a sinful blend of 13 ingredients, including unsweetened natural cocoa powder and buttermilk.
• The resulting Mexican Ancho Chili Dark Chocolate Cake is a creditline to its creator, providing two delicious 9-inch layer cakes that tantalize taste buds with a hint of Ancho chile heat and the warmth of cinnamon.
• The recipe's complexity follows an easy difficulty level with a preparation time of 1 hour and an active time of 25 minutes, making it an ideal dessert for any gathering or special occasion.

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