Chocolate Ancho Chile Cake

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Chocolate Ancho Chile Cake Imperial
By Vianney Rodriguez
Prep Time:
15m
Bake/Cook Time:
25m - 30m
Yield:
Serves 12

Chocolate Ancho Chile Cake is a rich and moist one bowl chocolate cake. A touch of spice from ground chile ancho helps to intensify the chocolate and  cinnamon flavors while adding warmth to the cake. Topped with homemade cinnamon chile whipped cream, this cake is a great way to spice things up!!

Pastel de Chocolate Chile Ancho es un pastel de chocolate rico y húmedo que se puede mezclar fácilmente en un tazón. Un toque de especia del chile ancho molido ayuda a intensificar los sabores a chocolate y canela mientras agrega un toque de calidez al pastel. Cubierto con crema batida de canela y chile, este pastel es perfecto para una cena con amigos.

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Ingredients

Chocolate Ancho Chile Cake

  • 1/2 cup all-purpose flour*
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground ancho chile powder
  • 1/4 teaspoon salt
  • 1 cup cold water
  • 1/4 cup canola oil
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon ground ancho chile powder, optional

Cinnamon Chile Whipped Cream

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 350°F. Lightly coat an 8-inch round cake pan with non-stick cooking spray.
  2. In a bowl whisk together flour, sugar, cocoa powder, cinnamon, baking soda, ancho chile powder, and salt. Add water, canola, and vanilla extract, whisk until smooth.
  3. Pour batter into pan. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
  4. Cool in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.
  5. For Cinnamon Chile Whipped Cream, beat heavy cream, vanilla extract, cinnamon, and chile powder on high until foamy, gradually add powdered sugar until light and fluffy.
  6. Top cake with cinnamon chile whipped cream, garnish with additional ancho chile powder if desired.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.

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Pastel de Chocolate Chile Ancho

Products Used
0
69
63
Chocolate Ancho Chile Cake Imperial
Por Vianney Rodriguez
Tiempo de preparación:
15m
Tiempo de cocción / cocción:
25m - 30m
Rendimiento:
Sirve 12

Pastel de Chocolate Chile Ancho es un pastel de chocolate rico y húmedo que se puede mezclar fácilmente en un tazón. Un toque de especia del chile ancho molido ayuda a intensificar los sabores a chocolate y canela mientras agrega un toque de calidez al pastel. Cubierto con crema batida de canela y chile, este pastel es perfecto para una cena con amigos.

Clasificación:
Califíquelo usted mismo
Blog Ambassador
Recipe Developer
Products Used

Ingredientes

Chocolate Ancho Chile Cake

  • 1/2 taza de harina
  • 1 taza de Imperial Sugar Azúcar Granulado Extra Fina
  • 1/2 taza de cacao en polvo sin azúcar
  • 2 cucharaditas de canela molida
  • 1 cucharadita de bicarbonato de sodio
  • 1/4 cucharadita de polvo de chile ancho molido
  • 1/4 cucharadita de sal
  • 1 taza de agua fría
  • 1/4 taza de aceite de canola
  • 1 cucharada de extracto de vainilla
  • 1/8 de cucharadita de polvo de chile ancho molido, opcional

Crema Batida De Canela Y Chile

  • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

  1. Precaliente el horno a 350 F. Cubra ligeramente un molde para pastel redondo de 8 pulgadas con spray antiadherente para cocinar.
  2. En un tazón mezcle la harina, el azúcar, el cacao en polvo, la canela, el bicarbonato de sodio, el chile ancho en polvo y la sal. Agregue agua y canola y extracto de vainilla, bata hasta que quede suave.
  3. Vierta en el molde. Hornea de 25 a 30 minutos o hasta que al insertar un palillo en el centro, salga limpio.
  4. Enfriar en el molde sobre una rejilla durante 10 minutos. Retire el pastel del molde y enfríe completamente.
  5. Cubra el pastel con crema batida de canela y chile, decore con chile ancho adicional en polvo si lo desea.
  6. Para Crema Batida de Canela y Chile, bate la crema para batir, el extracto de vainilla, la canela y el chile en polvo a velocidad alta hasta que esté espumoso, agrega gradualmente el azúcar glas hasta que esté suave y esponjoso.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.

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