2-4 Tbsp NM red chile powder, depending on desired heat
2 cups water – divided in two 1 cup portions
1 Tbsp vanilla
1 cup + 2 Tbsp all-purpose flour
1 cup + 2 Tbsp cake flour
2 cups sugar
1 tsp baking soda
½ tsp salt
¾ cup natural cocoa powder – NOT Dutch-processed.
1 cup butter, room temp
½ cup buttermilk
2 eggs
Directions
2 cups water – divided in two 1 cup portions
1 Tbsp vanilla
1 cup + 2 Tbsp all-purpose flour
1 cup + 2 Tbsp cake flour
2 cups sugar
1 tsp baking soda
½ tsp salt
¾ cup natural cocoa powder – NOT Dutch-processed.
1 cup butter, room temp
½ cup buttermilk
2 eggs
Directions
Preheat the oven to 350° & position rack in the center. Butter & flour two 9-inch round cake pans and line the bottom of each pan with a circle of parchment or waxed paper.
Combine the chile powder and 1 cup water in a saucepan bring to a simmer over medium heat. Remove from heat and stir in the vanilla. Set aside.
Combine the flours, sugar, baking soda, salt & cocoa powder in bowl of electric mixer with wire whisk attachment. Mix on low to blend. Add the soft butter in pieces, mixing thoroughly. The mixture will appear grainy. Increase mixer to medium and gradually add remaining 1 cup of water and the buttermilk. Add the eggs one at a time, beating well after each addition. Slowly add the hot water/chile mixture, beating just until well combined; do not overbeat.
Divide batter evenly between the 2 pans and bake in preheated oven for 40-50 minutes, until the cakes begin to shrink from the sides of the pan and spring back when pressed gently in the center.
Cool the cakes in their pans until they can be handled comfortable, then invert to unmold, peel away the parchment paper and re-invert so the cakes are right side up. Cool thoroughly & frost.
Bourbon Icing
¾ cup butter
¾ cup natural cocoa power – NOT Dutch-processed
¼ cup + 2 Tbsp buttermilk
5-6 cups powdered sugar
2-4 Tbsp bourbon
1-3 Tbsp vanilla – adjust proportions of bourbon & vanilla to taste. We like a stronger bourbon flavor to compliment the chile.
Combine butter & cocoa in large saucepan & cook over medium heat until butter is melted. Remove from heat and stir in the buttermilk. Using an electric mixer or wooden spoon, gradually beat in 5 cups powdered sugar. Beat in the bourbon & vanilla. If needed to correct spreading consistency, add more powdered sugar.
Combine the chile powder and 1 cup water in a saucepan bring to a simmer over medium heat. Remove from heat and stir in the vanilla. Set aside.
Combine the flours, sugar, baking soda, salt & cocoa powder in bowl of electric mixer with wire whisk attachment. Mix on low to blend. Add the soft butter in pieces, mixing thoroughly. The mixture will appear grainy. Increase mixer to medium and gradually add remaining 1 cup of water and the buttermilk. Add the eggs one at a time, beating well after each addition. Slowly add the hot water/chile mixture, beating just until well combined; do not overbeat.
Divide batter evenly between the 2 pans and bake in preheated oven for 40-50 minutes, until the cakes begin to shrink from the sides of the pan and spring back when pressed gently in the center.
Cool the cakes in their pans until they can be handled comfortable, then invert to unmold, peel away the parchment paper and re-invert so the cakes are right side up. Cool thoroughly & frost.
Bourbon Icing
¾ cup butter
¾ cup natural cocoa power – NOT Dutch-processed
¼ cup + 2 Tbsp buttermilk
5-6 cups powdered sugar
2-4 Tbsp bourbon
1-3 Tbsp vanilla – adjust proportions of bourbon & vanilla to taste. We like a stronger bourbon flavor to compliment the chile.
Combine butter & cocoa in large saucepan & cook over medium heat until butter is melted. Remove from heat and stir in the buttermilk. Using an electric mixer or wooden spoon, gradually beat in 5 cups powdered sugar. Beat in the bourbon & vanilla. If needed to correct spreading consistency, add more powdered sugar.
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