Chocolate-Ancho Chile Cake

Name: Chocolate-Ancho Chile Cake
Yield: 10–12 Servings
Cuisine: Mexico
Ingredients: 2 Tbsp ancho chile powder; 1 cup (8 oz/250 g) granulated sugar; Pinch of salt; 3 Tbsp confectioners’ sugar; ¼ tsp almond extract; 6 large eggs, separated, at room temperature; Nonstick vegetable oil cooking spray; ½ cup (4 oz/125 g) unsalted butter, at room temperature; ¼ cup (¾ oz/20 g) Dutch-process cocoa powder, sifted; Finely grated bittersweet chocolate for garnish; 1⅔ cup (13 fl oz/410 ml) heavy cream; ⅓ cup (2 oz/60 g) all-purpose flour, sifted; ½ tsp ground cinnamon; 1 cup (5½ oz/170 g) blanched almonds, toasted; 1 Tbsp vanilla extract; 1 tablet (3 oz/90 g) Mexican chocolate, coarsely chopped; 1 Tbsp Kahlúa or crème de cacao

Preparation info

10–12
Servings

Difficulty
Medium

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

This rich, chile-spiked chocolate cake is a Latin-style twist on a crowd-pleasing dessert. The addition of ancho chile powder lends a slightly fruity, earthy, and mildly spicy accent to the cake, which is garnished with chile-spiked whipped cream. The Mexican chocolate used in the cake also features a measure of cinnamon.

Ingredients

Nonstick vegetable oil cooking spray
2 Tbsp ancho chile powder
1 tablet (3 oz/

Americas
Mexico
Cake
Dessert
Vegetarian

Method

Preheat oven to 350°F (180°C). Line bottom of a round springform pan 9 inches (23 cm) in diame