Chili Chocolate Cinnamon Cake

Recipe by Lorac
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READY IN:
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • ---ForThe Cake---.
  • Preheat oven to 350°F, grease, flour and line, with parchment paper, the bottom of 2 nine inch round cake pans.
  • In a heavy saucepan, whisk buttermilk, butter, cocoa and chili powder over medium heat until all the butter has melted.
  • In a large mixing bowl, whisk together sugar, flour, cinnamon, baking soda and salt.
  • In a small bowl, whisk eggs and vanilla.
  • Pour chocolate mixture over flour mixture and whisk until blended, add egg mixture and whisk again, then stir in hazelnuts.
  • Pour batter into prepared pans and bake 30- 35 minutes or until toothpick inserted in center comes out clean.
  • Transfer to to baking racks, cool 10 minutes, remove from pans, return to racks and cool completely.
  • ---ForThe Whipped Cream---.
  • Chill bowl and beaters in the refrigerator until cold.
  • Beat cream until it starts to thicken, add sugar and cream of tartar, continue beating until soft peaks form, add vanilla and beat until stiff peaks form.
  • ---ForThe Raspberry Squeeze Sauce---.
  • Puree raspberries and liquid in a blender or processor, strain in a sieve and store in squeeze bottle in the refrigerator (can be made 4-5 days ahead of time).
  • ---ToAssemble And Serve---.
  • Place one cake layer on a serving dish and top with 1/2 the whipped cream, add second layer and the remaining whipped cream.
  • Chill at least 2 hours.
  • Place cake slices on desert dishes and drizzle raspberry sauce in a decorative pattern around the edges.
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