(picture courtesy of Joanne*)I'm not a big fan of chocolate- it's always too sweet or too rich or too something. But one of my favorite combinations is chili and chocolate. Ever since I had a chili chocolate truffle at this schmancy bakery I went to- I've always enjoyed consuming those flavors together. Its a surprising, but refreshing combination. By the way- "Mayan" chocolate in restaurants means chocolate and cinnamon. "Aztec" means chocolate and chili. I don't know how that got that way but don't get me started on "ethnic labels" on food. Say what?
Anyway, it was my friend's birthday and I thought I would make her a cake. But just a plain yellow cake or a chocolate cake wouldn't do. And due to the limitations on my kitchen stock- I decided a chili chocolate cake would do it.
This is what my friend had to say about the cake:
My sassy bday cake made by the amazing Diana. It was a lovely, chocolate-y, spicy, sassy delight;) (I like to think it was a great homage to me.)
Yeah Joanne! It totally was! I should call it "Sassy Cake" instead of Chili Chocolate cake.
(photo courtesy of roomie Grace)| 1 | cup or 7oz. best quality cooking chocolate, I used 72% unsweetened chocolate |
| 6 ⅓ | tablespoons unsalted butter, softened |
| 2 | tablespoons all purpose flour |
| ½ | teaspoon chili powder |
| 1 | cup super fine sugar |
| 3 | eggs, separated |
Preheat oven to 350°C.
Gently melt the chocolate. I used a double boiler.
Mix the chocolate with the softened butter, flour, chili powder, cayenne, sugar and lightly beaten egg yolks.
Beat the egg whites until soft peaks form. Fold the egg whites into the chocolate mixture. Which was hilarious because I had to hand beat it. It takes about 5 or so minutes. So I would switch hands. It might be better to use an electric mixer, but I'm a purist/masochist.
Turn the cake mixture into a buttered loaf tin (approximately 8 inches long) and bake in pre-heated oven for 35 minutes. The cake will be cooked when a thin crust has formed on top. It may appear slightly under-cooked inside, however it will become firmer as it cools. The ultimate result is a moist, dense cake with a crackly exterior. I wanted the cake to be more round and festive (birthday cakes are round right?) so I used a pie plate.
Turn out onto cake rack as soon as it is cooled.
I ended up decorating the cake by sifting confectioner's sugar on top. I made the words by cutting up wax paper in the shape I wanted and removed it after the dusted the whole thing with powdered sugar.
Just for the cake (and extra sassy-ness) I hand dipped strawberries in chocolate and a sweet pepper too.
Reflection:
Next time I want to try a chili chocolate cake with actual chiles. Ancho sounds good. Maybe a double layered frosted cake? We'll see...
(photo courtesy of roomie Grace)
*Note: Sorry I had to crop you out Joanne! It's for artistic license. Haha. But I'm glad you liked the cake!
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