Dark Chocolate-Ancho Chile Cake
Ingredients
- butter
for pan
- 9 tablespoons all-purpose flour
divided
- ½ cup whole wheat pastry flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powde
- ½ teaspoon baking soda
- ½ teaspoon ancho chile powder
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 2 tablespoons ghee)
(or butter
- ¾ cup granulated sugar
- 2 large eggs
at room temperature
- 1½ ounces dark chocolate
melted
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- powdered sugar
for dusting
Directions
- 1
Preheat oven to 350° F.
- 2
Butter a 9-inch round cake pan. Line the bottom of the pan with parchment paper. Lightly butter parchment paper. Dust pan with 1 tablespoon all-purpose flour.
- 3
Sift together the remaining ½ cup all-purpose flour, whole wheat pastry flour, cocoa, baking powder, baking soda, chile powder, cinnamon, and salt.
- 4
Place ghee in a large bowl. Beat with a mixer until light and fluffy. Add granulated sugar and beat until well combined. Add eggs one at a time, beating well after each addition. Beat in chocolate. Alternately add flour mixture and sour cream, beginning and ending with flour mixture. Beat in vanilla and almond extracts.
- 5
Pour batter into the prepared pan. Bake for 25 minutes or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Cool in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake. Remove cake from pan; cool completely on a wire rack.
- 6
Before serving, sift powdered sugar over the top of the cake.
Dark Chocolate-Ancho Chile Cake
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About this Recipe
Ready to elevate your dessert game with a sophisticated twist? This Dark Chocolate-Ancho Chile Cake offers a unique flavor adventure, perfectly marrying the classic richness of chocolate with the warm, earthy notes of ancho chile for a truly unforgettable snack cake experience.
Why This Cake Works
The magic of this cake lies in its thoughtful balance. Chocolate and chile are indeed a happy match, and here, the subtle smoky warmth from the ancho chile powder enhances, rather than overwhelms, the deep flavor of dark chocolate. The inclusion of both all-purpose and whole wheat pastry flour contributes to a tender, delicate crumb, ensuring every bite is moist and satisfying. It’s a harmonious blend that creates a more intriguing dessert than your average chocolate cake.
What to Expect
Prepare for a deeply flavorful chocolate cake with a tender, moist texture that melts in your mouth. You'll first taste the robust, slightly bitter notes of quality dark chocolate, followed by a gentle, smoky warmth from the ancho chile that lingers pleasantly. This isn't a spicy cake; rather, the chile powder offers an aromatic depth and a subtle hint of savory sophistication. It's a comforting yet elegant dessert, perfect for any occasion, and beautifully finished with a simple dusting of powdered sugar.
Customization & Variations
While the recipe calls for ghee, you can easily use melted butter for a similarly rich flavor profile. If you're not a fan of almond extract, feel free to omit it or substitute with an additional ½ teaspoon of vanilla extract. For those who prefer a less intense chocolate flavor, you could try a slightly less dark chocolate, though the deep notes here are part of its charm. To adjust the chile, you could slightly increase or decrease the ancho chile powder to suit your preference for warmth.
Serving & Context
This Dark Chocolate-Ancho Chile Cake is wonderfully versatile, perfect as an elegant treat with your afternoon coffee or tea, or as a distinctive dessert after dinner. Serve it simply, dusted with a cloud of powdered sugar, to highlight its beautiful dark hue and sophisticated flavor profile.