Chocolate Chili Cake

Adding chili to cake may seem counter-intuitive, but it actually adds a subtle depth of flavor. This moist layer cake offers a nice twist on an old classic.

Ingredients

Cake

1 cup plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons cake flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup Scharffen Berger Natural Cocoa Powder
1 cup (2 sticks) unsalted butter
2 cups water, divided
2 tablespoons New Mexico medium red chili powder
1 tablespoon vanilla extract
½ cup buttermilk
2 large eggs, at room temperature

Chocolate Icing

¾ cup unsalted butter
¾ cup Scharffen Berger Natural Cocoa Powder
1-1/2 lbs. confectioners’ sugar
1-1/2 cups walnuts, toasted and chopped
¼ cup buttermilk
1-1/2 tablespoons bourbon
3 tablespoons vanilla extract

Method

For the Cake:

Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans, line the bottoms with parchment or waxed paper. Grease the parchment and lightly flour the bottom and sides of the pans.

In a stand mixer with a whisk attachment, mix the flours, sugar, baking soda, salt and cocoa powder until well combined.

In a medium saucepan, cook one cup of water with the chili powder over medium heat until simmering. Remove the pan from the heat and add the vanilla.

Add softened butter to the dry mixture and beat on medium speed until the butter is well incorporated and the mixture resembles coarse meal. Raise the speed and gradually add the remaining 1 cup of water and the buttermilk. Add the eggs one at a time. Slowly add the hot water/chili mixture and continue to beat until just well combined.

Pour the mixture into the prepared pans and bake in the center of the oven for 35 to 40 minutes or until a tester comes out clean and dry. Cool the cakes in the pans on a wire rack for 15 minutes. Turn the cakes out onto the rack and remove the paper liners. Re-invert cakes to right side up to completely cool.

Icing

In a large saucepan melt the butter with the cocoa powder over medium heat. Stir in the buttermilk. Gradually add the confectioners’ sugar, bourbon and vanilla. Let the icing cool slightly to a spreading consistency.

Spread one cup of frosting over the first cake layer. Sprinkle 1 cup of the chopped walnuts evenly over the first layer. Add the second layer and ice the top and sides of the cake. Press the remaining toasted walnuts around the lower half of the sides of the cake and sprinkle the remainder on top.

Serves 12