Dark Chocolate-Ancho Chile Cake

Dark Chocolate-Ancho Chile Cake

from contentkitchen.com
45 min

Chocolate and chile are a happy match in this snack 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. 1

    Preheat oven to 350° F.

  2. 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. 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. 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. 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. 6

    Before serving, sift powdered sugar over the top of the cake.