By CountryLiving
Subtly spiced with cinnamon and cayenne pepper, this decadent chocolate cake is reminiscent of Mexican hot chocolate.
Level:
Moderate
Yield:
12 servings
Serves:
12
Ingredients
- ¼ c. cocoa
- 1 c. flour
- ½ tsp. salt
- ½ tsp. baking powder
- ¼ tsp. cinnamon
- ¼ tsp. cayenne pepper
- 8 oz. bittersweet chocolate
- ½ c. unsalted butter
- 4 large eggs
- ½ c. sugar
- ⅓ c. dark brown sugar
- 1 tsp. vanilla extract
Directions
- Make cake batter: Preheat oven to 350 degrees F. Butter one 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment paper and dust the pan with 1 tablespoon cocoa. Set aside. In a medium bowl, sift together flour, 1/4 cup cocoa, salt, baking powder, cinnamon, and cayenne and set aside. In a double boiler over simmering water, melt 6 ounces chocolate and butter. Set aside. In a large bowl using an electric mixer set on medium high, beat eggs and sugars until mixture thickens and increases in volume, about 5 minutes. Reduce mixer speed to low, add the chocolate mixture and the vanilla, and beat until combined. Gradually add the flour mixture and beat until incorporated. Pour batter into prepared pan. Bake on the middle shelf of the oven until cake springs back when lightly touched in the center, 30 to 40 minutes.
- Make glaze: Cool cake in pan on a wire rack for 20 minutes. Invert cake onto wire rack, remove parchment paper, and cool completely. Transfer cake to a serving dish. Melt remaining bittersweet chocolate and drizzle over top of cake.
