1 hr 5 mins
My Private Note
9inch l ...
Units: US | Metric
- 1 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1 cup cake flour, plus
- 2 tablespoons cake flour (not self-rising)
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened non-alkalized cocoa powder
- 2 cups water
- 2 tablespoons ancho red chili powder or 2 tablespoons new mexico chile powder
- 1 tablespoon vanilla extract
- 1 cup unsalted butter, cut into pieces and softened
- 1/2 cup buttermilk
- 2 large eggs, at room temperature
- 1For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
- 2Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
- 3Lightly dust the sides of the pans with flour, tapping out the excess.
- 4For best results, use a mixer with a wire whip attachment.
- 5Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
- 6In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
- 7Remove the pan from the heat and stir in the vanilla.
- 8Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
- 9The mixture should be grainy.
- 10Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
- 11Add the eggs on at a time, beating well after each addition.
- 12Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
- 13Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
- 14To cool, set the pans on a wire rack for 15 minutes.
- 15Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
- 16Let sit until completely cool before frosting.
- 17For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
- 18Stir in the buttermilk.
- 19Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
- 20Stir in the bourbon and vanilla.
- 21The frosting should stiffen as it cools.
- 22When it has reached a spreadable consistency, assemble the cake.
- 23If necessary, trim the tops of the cakes so they are level.
- 24Place one of the cake layers onto a 9-inch round cardboard cake circle.
- 25Spread 1 cup of the chilled frosting over the cake layer.
- 26Sprinkle 1 cup of the chopped walnuts over the frosting.
- 27Place the second layer of the cake onto the frosted base.
- 28Use the remaining frosting to cover the top and sides of the cake.
- 29Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
- 30To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.
Browse Our Top Dessert Recipes
Nutritional Facts for Chocolate Chile Cake
Serving Size: 1 (2937 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 9986.6
- Calories from Fat 4209
- Total Fat 467.7 g
- Saturated Fat 228.5 g
- Cholesterol 1234.5 mg
- Sodium 3161.2 mg
- Total Carbohydrate 1417.5 g
- Dietary Fiber 59.4 g
- Sugars 1090.5 g
- Protein 100.0 g