Chile-Kissed Chocolate Cake
Bake the Cakes
Preheat the oven to 350° F. Prepare the cake mixes according to package directions. Stir one teaspoon of cinnamon powder into each prepared cake batter. Spray two 10-inch pans with baking spray. Pour in the batter. Bake for 25 to 30 minutes or until a skewer comes out clean. Let cool for 10 minutes in the pans before transferring to a rack to finish cooling completely. Slice off the domed tops. Cut each cake into two even layers (four layers total).
Make the Frosting
Sift together the powdered sugar and cocoa powder. Beat the butter until creamy. Gradually add the sifted mixture followed by the heavy cream, cinnamon powder, vanilla and salt. Beat on high until light and fluffy.
Prepare the Raspberry Filling
Stir the raspberry preserves with the crème de cacao to combine.
Assemble the Cake
Spread one-third of the raspberry filling on the first layer of cake and then 1 1/2 cups of frosting. Repeat the process with the remaining cake layers. Refrigerate for one hour. Spread a thin layer of frosting on the sides. Chill for one more hour. Then, finish frosting the sides and the top.
Chocolate-Dipped Peppers
Melt the chocolate wafers in the microwave at half power, stirring every 15 seconds until smooth. Dip each pepper two-thirds of the way into the chocolate. Let the excess drip off. Set the dipped peppers on parchment paper for 15 to 20 minutes.
Chocolate Drip
Heat the heavy cream in a small saucepan over medium heat (or in the microwave) until it is steaming but not boiling. Pour the hot cream over the chopped chocolate, and let it sit for 2 to 3 minutes to melt. Stir until smooth and glossy. Let cool slightly before drizzling over the edges and top of the cake.
Decorate
Top the cake with chocolate-dipped peppers and any favorite chocolates.
Tips and Tricks (if room)
• The cakes and the frosting can be made one day ahead.
• Chill the cake slightly before drizzling chocolate to prevent sliding.
• Chocolate-dipped peppers are best just before serving, but they can be stored at room temperature for several hours.
Per Serving (Cake, Icing and Chile Pepper): Calories: 1,380, Fat: 85 g (47 g Saturated Fat), Cholesterol: 245 mg, Sodium: 550 mg, Carbohydrates: 159 g, Fiber: 9 g, Protein: 11 g.
Directions
Bake the Cakes
Preheat the oven to 350° F. Prepare the cake mixes according to package directions. Stir one teaspoon of cinnamon powder into each prepared cake batter. Spray two 10-inch pans with baking spray. Pour in the batter. Bake for 25 to 30 minutes or until a skewer comes out clean. Let cool for 10 minutes in the pans before transferring to a rack to finish cooling completely. Slice off the domed tops. Cut each cake into two even layers (four layers total).
Make the Frosting
Sift together the powdered sugar and cocoa powder. Beat the butter until creamy. Gradually add the sifted mixture followed by the heavy cream, cinnamon powder, vanilla and salt. Beat on high until light and fluffy.
Prepare the Raspberry Filling
Stir the raspberry preserves with the crème de cacao to combine.
Assemble the Cake
Spread one-third of the raspberry filling on the first layer of cake and then 1 1/2 cups of frosting. Repeat the process with the remaining cake layers. Refrigerate for one hour. Spread a thin layer of frosting on the sides. Chill for one more hour. Then, finish frosting the sides and the top.
Chocolate-Dipped Peppers
Melt the chocolate wafers in the microwave at half power, stirring every 15 seconds until smooth. Dip each pepper two-thirds of the way into the chocolate. Let the excess drip off. Set the dipped peppers on parchment paper for 15 to 20 minutes.
Chocolate Drip
Heat the heavy cream in a small saucepan over medium heat (or in the microwave) until it is steaming but not boiling. Pour the hot cream over the chopped chocolate, and let it sit for 2 to 3 minutes to melt. Stir until smooth and glossy. Let cool slightly before drizzling over the edges and top of the cake.
Decorate
Top the cake with chocolate-dipped peppers and any favorite chocolates.
Tips and Tricks (if room)
• The cakes and the frosting can be made one day ahead.
• Chill the cake slightly before drizzling chocolate to prevent sliding.
• Chocolate-dipped peppers are best just before serving, but they can be stored at room temperature for several hours.
