I had a hankerin’ this weekend to try a chili chocolate cake idea. Rather than risk too many unknowns I used a Duncan Hines cake mix and mixed it exactly to the recipe. To that I added 4 teaspoons of Ancho Chili powder. A lesson I learned long ago, and one I should have heeded this time, is to roast the spices before adding them to a dish. I added raw chili powder and while I am pleased with the basic results the pepper flavor came through as raw and dusty. Roasting matures the flavor of spices giving the dish a great richness. This is definitely a recipe I will try again.
I topped this cake off with an Espresso Cardamom French Buttercream (read one whole pound of butter.) The frosting . . . divine!
6 egg yolks, large, whipped until light and fluffy
1 cup sugar
1/4 water mix together in saucepan and boil until 235 degrees F
Pour a thin stream of sugar directly into rapidly beating egg yolks until fully incorporated. Continue beating until side of bowl is cool.
1 lb soft butter whip pieces of butter, 2 tablespoons in size and one at a time, into egg and sugar mixture until fully incorporated.
1/4 lb powdered sugar add powdered sugar as needed to increase volume and develop the correct consistency. Buttercream should be lite and sweet and not overly buttery tasting.
1 teaspoon of vanilla
1/4 cup espresso, fresh
Add flavorings to buttercream
Eat with spoon or frost cake – your call