Ancho Chile Devil's Food Cake

Ancho Chile Devil's Food Cake Recipe from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 8-10

Introduction

Ancho Chile Devil's Food Cake is a unique twist on the classic devil's food cake, incorporating the rich, smoky flavor of ancho chile powder and a hint of cayenne for a subtle heat that complements the deep chocolate taste. This cake is perfect for those who appreciate a balance of sweet and spicy flavors in their desserts. The addition of hot coffee intensifies the chocolate flavor, making this cake a decadent treat for any occasion.

History

The original devil's food cake is a classic American dessert known for its moist, airy texture and rich chocolate flavor, dating back to the early 20th century. The Ancho Chile Devil's Food Cake is a modern variation that adds a spicy twist to the traditional recipe. The use of ancho chile powder in desserts is a practice borrowed from Mexican cuisine, where chocolate and chili have been combined for centuries. This recipe celebrates the fusion of these two culinary traditions, offering a unique and flavorful dessert experience.

Ingredients

1.25 cups cake flour
0.5 cups unsweetened cocoa powder
3 tbsp pure ancho chile powder
0.13 tsp cayenne
1 tsp baking soda
0.25 tsp baking powder
0.5 tsp salt
10 tbsp unsalted butter (at room temperature)
1.5 cups granulated sugar
3 large eggs (at room temperature)
1 tsp vanilla extract
0.5 cups buttermilk (at room temperature)
0.5 cups hot coffee

Ganache

6 oz (170 g) semisweet chocolate, coarsely chopped
0.75 cups heavy cream

How to prepare

Set a rack in the middle of the oven and preheat to 350°F (177°C).
Lightly grease two (9 inches) cake pans and line them with circles of parchment paper or greased wax paper.
Sift flour, cocoa, ancho chile powder, cayenne, baking soda, baking powder, and salt onto a sheet of wax paper.
Sift the mixture 2 more times to mix and aerate.
Put butter and sugar in the bowl of an electric mixer and beat at high speed for 30 seconds, or until well combined and smooth.
Add eggs, one at a time, beating until each is incorporated.
Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes.
With the mixer on a low setting, or using a rubber spatula, beat or fold in one-third of the flour mixture.
Beat or fold in vanilla extract, half of the buttermilk, and half of the coffee, then another one-third of the flour mixture.
Beat or fold in the remaining buttermilk and coffee, then the remaining flour mixture.
Spread the batter evenly in the prepared pans.
Bake for 30 minutes or until the centers spring back when lightly pressed.
Cool the cake layers in the pans on a wire rack.
Invert each cake onto a plate.
Trim the tops flat with a serrated knife.
Spread one-third of the ganache over one layer.
Flip the other layer on top and frost the top and sides of the cake with the remaining ganache.
Put chocolate in a small bowl.
In a small saucepan, bring cream to a scald over medium heat.
Pour the hot cream over the chocolate.
Working from the center out, gently stir to melt and blend until smooth.
Let the ganache sit until slightly thickened, about 10 minutes.
It should be spreadable but still pourable.
If the ganache doesn't have a smooth patina, blend in a few drops of cold heavy cream.
A matte finish will dry to a mirror shine.

Variations

For a milder version, reduce the amount of ancho chile powder and omit the cayenne pepper. Alternatively, for a more intense heat, increase the cayenne pepper slightly. You can also experiment with different types of chili powder to find your preferred level of spice.

Cooking Tips & Tricks

To ensure the best results, make sure all ingredients are at room temperature before starting. This improves the mixing process and results in a smoother batter. When mixing the batter, be careful not to overmix once the flour is added, as this can lead to a dense cake. Sifting the dry ingredients multiple times, as recommended, helps incorporate air and makes the cake lighter. For the ganache, using high-quality chocolate will significantly enhance the flavor. Lastly, let the ganache thicken to the right consistency for easy spreading without running off the cake.

Serving Suggestions

Serve each slice of Ancho Chile Devil's Food Cake with a dollop of whipped cream or a scoop of vanilla ice cream to complement the spicy chocolate flavor. A sprinkle of powdered sugar or a few fresh berries can also add a nice touch to the presentation.

Cooking Techniques

The key techniques in this recipe include creaming the butter and sugar to incorporate air for a light texture, carefully folding in the dry and wet ingredients to maintain the batter's structure, and making a smooth ganache for the frosting. Properly preheating the oven and preparing the cake pans are also crucial steps to ensure the cake cooks evenly and releases easily.

Ingredient Substitutions

If cake flour is unavailable, you can substitute it with all-purpose flour mixed with a little cornstarch to mimic the lower protein content of cake flour. For a non-dairy version, use plant-based milk mixed with a teaspoon of vinegar in place of buttermilk, and choose dairy-free chocolate and butter substitutes for the ganache.

Make Ahead Tips

The cake layers can be baked ahead of time and stored, wrapped in plastic wrap, at room temperature for up to 2 days or frozen for up to a month. The ganache can also be made in advance and refrigerated. Simply warm it gently to return it to a spreadable consistency before assembling the cake.

Presentation Ideas

For an elegant presentation, garnish the cake with a dusting of cocoa powder, a sprinkle of ancho chile powder, or chocolate shavings. Edible flowers or gold leaf can add a touch of sophistication for special occasions.

Pairing Recommendations

Pair a slice of Ancho Chile Devil's Food Cake with a glass of red wine, such as a Zinfandel or Syrah, which can complement the chocolate's richness and the ancho chile's smoky flavor. For a non-alcoholic option, a cup of dark roast coffee or a spiced chai latte makes a delightful accompaniment.

Storage and Reheating Instructions

Store the assembled cake in the refrigerator, covered, for up to 3 days. It is best enjoyed at room temperature, so remove it from the fridge about an hour before serving. The ganache frosting may harden in the fridge, but it will soften as the cake warms up.

Nutrition Information

Calories per serving

A serving of Ancho Chile Devil's Food Cake contains approximately 350 calories. The majority of these calories come from the fats and carbohydrates in the recipe.

Carbohydrates

A single serving of Ancho Chile Devil's Food Cake contains approximately 45 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the granulated sugar and cake flour, which provide the cake's structure and sweetness.

Fats

This cake is relatively high in fats, with a single serving containing about 20 grams of fat. The fats come from unsalted butter and heavy cream, contributing to the cake's moistness and the ganache's creamy texture.

Proteins

Each serving of Ancho Chile Devil's Food Cake provides around 5 grams of protein. The protein sources in this recipe include eggs and buttermilk, which also play crucial roles in the cake's structure and texture.

Vitamins and minerals

While this cake is not a significant source of vitamins and minerals, it does contain small amounts of calcium and iron, primarily from the buttermilk, eggs, and cocoa powder.

Alergens

This recipe contains common allergens such as eggs, dairy (butter, buttermilk, and heavy cream), and gluten (cake flour). Individuals with allergies to these ingredients should avoid this cake or seek suitable substitutions.

Summary

Ancho Chile Devil's Food Cake is a rich, flavorful dessert that is high in carbohydrates and fats, with moderate protein content. It is not a significant source of vitamins and minerals and contains common allergens like eggs, dairy, and gluten.

Summary

Ancho Chile Devil's Food Cake is a decadent dessert that combines the rich flavors of chocolate with the smoky heat of ancho chile. This recipe offers a unique twist on a classic cake, making it an exciting option for those looking to experiment with spicy desserts. With detailed cooking tips and nutritional information, this guide provides everything you need to create a delicious and visually stunning cake that's sure to impress.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was rummaging through an old box of recipes that I had collected over the years. As I sifted through the tattered pieces of paper, my eyes landed on a yellowed card with faded writing that read: Ancho Chile Devil's Food Cake.

Intrigued by the name, I took the card out and examined it closely. The recipe was handwritten in elegant script, with detailed instructions on how to make this unique and decadent dessert. I could almost smell the rich chocolate and spicy chile as I read through the ingredients list.

I knew right away that this cake was going to be something special. I had always been drawn to recipes that combined unexpected flavors, and the thought of a cake that was both sweet and spicy piqued my curiosity.

I traced my finger over the words, imagining the taste of the cake on my tongue. I could almost taste the richness of the chocolate and the subtle heat of the ancho chile. It was a combination that I had never tried before, but I was eager to see how it would turn out.

Without hesitation, I gathered the ingredients and set to work in the kitchen. I carefully measured out the flour, cocoa powder, and baking soda, savoring the familiar smells of the pantry. As I mixed the wet and dry ingredients together, I could feel a sense of excitement building within me.

The batter was thick and dark, flecked with bits of ground chile that added a hint of warmth to the chocolate. I poured it into a greased pan and slid it into the oven, watching as the cake rose and turned a deep, glossy brown.

As the cake baked, the scent of chocolate and chile filled the kitchen, mingling with the warm aroma of vanilla. I couldn't wait to taste the finished product, to see if the flavors had come together as I had imagined.

When the timer finally went off, I carefully removed the cake from the oven and let it cool on a wire rack. The smell was intoxicating, drawing me closer to the cake with each passing minute.

Finally, it was time to slice into the cake and see if my experiment had been a success. I cut a generous piece and took a bite, savoring the rich, moist crumb and the subtle heat of the ancho chile.

The flavors danced on my tongue, blending together in a way that was both unexpected and delightful. The sweetness of the chocolate was balanced by the spice of the chile, creating a symphony of flavors that left me craving more.

I knew then that this recipe was something special, something that I would treasure and pass down to future generations. It was a reminder of the joy of cooking, of the endless possibilities that lay within a simple recipe card.

And so, as I sit here now, reminiscing about that first taste of Ancho Chile Devil's Food Cake, I am filled with gratitude for the culinary journey that has brought me to this moment. It is a memory that I will cherish forever, a reminder of the power of food to bring us together and create lasting memories.