Chili Spiced Chocolate Cake

chocolate ancho cake resizedI love celebrating my birthday. The gathering of friends and family around a big dinner table to enjoy the meal of my choice and a delicious dessert of birthday cake with candles and singing. Oh it’s so much fun!

chocolate ancho cake - from top resized

My birthday cake of choice is an angel food cake with berries and whipped cream. I’ve picked it every year since I was a kid. But this year, I decided to change it up. I was craving a rich decadent chocolate cake. This cake in particular is made without flour to create a dense fudgy cake that fulfills any chocolate craving. It also pairs bitter chocolate harmoniously with the sweet fruity notes in spicy ancho chili pepper to create a perfectly deep chocolatey treat. Garnished with a dollop of citrusy lime whipped cream, this Chili Spiced Chocolate Cake is the perfect dessert to impress guests or a special birthday person.

Indulge and enjoy!

chocolate ancho cake - piece resized

Chili Spiced Chocolate Cake
Makes an 8 inch cake

4 ounces bittersweet chocolate, chopped                                                                      1/2 cup unsalted butter, cut into cubes                                                                            3/4 cup granulated sugar                                                                                                   3 large eggs                                                                                                                    1/2 cup unsweetened cocoa powder                                                                                  1-1/2 Tbsp ancho chili powder – no need to be nervous about the amount of ancho chili powder added, the rich chocolate will mellow out its spicy flavour

Preheat oven to 375ºF. Butter an 8 inch round cake pan. Line the bottom of the buttered pan with parchment paper and grease with butter.

In a double boiler or heatproof bowl set over simmering water, melt chocolate with butter until smooth. Whisk in sugar. Add eggs and whisk well.

Sift cocoa powder over chocolate mixture and sprinkle with ancho chili powder. Whisk until just combined. Pour into prepared cake pan.

Bake for 25 minutes or until the top of the cake has formed a crust.

Transfer to a cooling rack and cool for 5-10 minutes. Invert cake onto a serving plate and let cool completely. Sprinkle with cocoa powder. Serve each slice of decadent cake with a dollop or two of lime whipped cream.

Lime Whipped Cream

1 cup whipping cream                                                                                                   Zest from 1 lime                                                                                                                   1 Tbsp icing sugar

Using an electric mixer with the whisk attachment, whisk together the whipping cream, lime zest and icing sugar until light and fluffy.