Chile Chocolate Cake With Bourbon Chocolate Frosting Recipes

BOURBON TRIPLE CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Line two 8-inch cake pans with parchment circles and spray thoroughly with nonstick baking spray.
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa, baking powder, baking soda and salt. In a large measuring cup, blend the eggs, sour cream and vanilla.
• In a stand mixer fitted with the paddle attachment, blend the melted butter and oil on low speed until incorporated. Mix in the coffee and bourbon. Slowly add the flour mixture; mix until smooth. Add the egg mixture and mix until thoroughly blended.
• Divide the batter between the prepared cake pans. Bake for 35 to 40 minutes, until an inserted toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert onto a cooling rack and let cool completely.
• While cakes are in the oven, whip up the filling: Melt the baking chocolate in a microwave-safe bowl until smooth. Set aside to cool.
• In a stand mixer fitted with the whisk attachment, beat the salted butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Drizzle in the melted chocolate and vanilla and whip until combined. Adjust the mixer to medium speed and add the eggs, one at a time, mixing for 5 full minutes between each addition. Once the eggs are incorporated, chill the filling for 30 minutes to firm up.
• For the ganache: Place the bittersweet chocolate in a metal bowl. In a saucepan over medium heat, bring the heavy cream just to a boil, then pour it over the chopped chocolate. Whisk until smooth. Let cool to room temperature.
• To assemble the cake: Level and split the cake layers with a serrated knife. Layer the ganache and filling alternately to build an attractive layer cake. Chill the cake completely, then pour lukewarm ganache over the top, allowing plenty to drip down the sides of the cake.
• When you can't hold back any longer, slice and enjoy!

CHOCOLATE-CHILE CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.
• In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside.
• Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended.
• Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.
• Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries.

MEXICAN CHOCOLATE CHILE CAKE

Steps:

• Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
• Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
• Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
• Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
• Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
• Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
• Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
• Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
• Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.

CHOCOLATE CHILE CAKE

Steps:

• For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
• Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
• Lightly dust the sides of the pans with flour, tapping out the excess.
• For best results, use a mixer with a wire whip attachment.
• Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
• In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
• Remove the pan from the heat and stir in the vanilla.
• Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
• The mixture should be grainy.
• Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
• Add the eggs on at a time, beating well after each addition.
• Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
• Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
• To cool, set the pans on a wire rack for 15 minutes.
• Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
• Let sit until completely cool before frosting.
• For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
• Stir in the buttermilk.
• Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
• Stir in the bourbon and vanilla.
• The frosting should stiffen as it cools.
• When it has reached a spreadable consistency, assemble the cake.
• If necessary, trim the tops of the cakes so they are level.
• Place one of the cake layers onto a 9-inch round cardboard cake circle.
• Spread 1 cup of the chilled frosting over the cake layer.
• Sprinkle 1 cup of the chopped walnuts over the frosting.
• Place the second layer of the cake onto the frosted base.
• Use the remaining frosting to cover the top and sides of the cake.
• Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
• To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.

BOURBON CHOCOLATE FROSTING

Steps:

• Beat the butter and mayonnaise in a stand mixer fitted with the paddle attachment, on high until light and fluffy, approximately 3 to 4 minutes. With the mixer on low, slowly pour in the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add 1 cup of the sugar. Mix on low to combine. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the bourbon and salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to 1 week. Bring to room temperature before using chilled frosting.

CHOCOLATE CAKE WITH CHOCOLATE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Grease the cake pans with 1 tablespoon butter, then dust with 1 tablespoon cocoa powder, tapping out any extra. Set aside.
• In a medium bowl, sift together the flour, baking powder and remaining 1 1/2 cups cocoa powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and remaining 3 sticks butter on medium speed until light and fluffy, 5 to 8 minutes. Add the vanilla, then beat in the eggs one at a time. On low speed, add the salt directly to the wet ingredients, then add half of the flour mixture and mix until just combined. Add the sour cream and mix until just combined. Remove the bowl from the mixer and gently incorporate the remaining flour mixture with a rubber spatula. Do not overmix. Fold in the chocolate chips.
• Spread half of the batter in each of the prepared pans. Tap the pans lightly on the counter so that the batter settles. Place the pans on the center rack of the oven and bake until a tester or small knife inserted in the center emerges clean, 40 to 50 minutes. Cool for at least 30 minutes. Unmold onto a rack. Cool to room temperature, 1 1/2 to 2 hours more.
• Mix together the bourbon and the simple syrup in a bowl. Set aside.
• For the frosting: In a medium pot, bring the heavy cream to a simmer. In a medium oven-safe bowl, combine the chocolate and sugar. Place the bowl on top of the pot with the heavy cream to melt. Once the cream is simmering, pour it over the chocolate mixture and stir until all of the chocolate has melted and you have a glossy ganache. Gently stir in the vanilla, followed by the butter pieces. Set aside to let cool to room temperature.
• Transfer the chocolate mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whip the frosting for 1 to 2 minutes to lighten the texture.
• Put the cake layers on a baking sheet fitted with a wire rack. Using a pastry brush, brush about half the bourbon mixture on each cake layer. Frost the top of the bottom layer, then stack the other layer on top. Frost the top and sides of the cake.

OLD FASHIONED CHOCOLATE CAKE WITH BROWN SUGAR FROSTING

Steps:

• Heat oven to 350°F; spray bottom of 3 (9 inch) round pans with cooking spray. Line bottoms with parchment paper; spray paper. Sprinkle bottoms and sides of pans with flour, tapping out excess.
• Whisk water and cocoa in medium bowl until smooth. Whisk in buttermilk and 1 tbsp vanilla. Whisk flour, baking soda and salt in a large bowl.
• Beat 3 cups brown sugar and 1 1/2 cups butter in large bowl at medium speed 4 to 5 minutes or until light and creamy. Add eggs one at a time, beating well after each addition. At low speed, beat in flour mixture alternatively with chocolate mixture just until blended, beginning and ending with flour mixture. Divide batter between pans; smooth tops with spatula.
• Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean and cakes just begin to pull away from the sides of pans, rotating pans during last 5 minutes of baking if necessary. Cool in pans on wire rack 15 minutes. Invert cakes onto wire rack, remove parchment. Cool completely.
• Beat cream cheese and 1 cup butter in large bowl at medium speed 3 to 4 minutes or until smooth and creamy. Beat in powdered sugar and 1 1/4 cups brown sugar until well blended. Beat in 1 1/2 tsp vanilla.
• Put 1 cake layer, top-side up, on platter; spread with about 1 cup of frosting. Top with second cake layer; spread with one cup of frosting. Top with remaining cake layer; frost top and sides of cake with thin layer of frosting.
• Refrigerate 15 minutes. Frost top and sides of cake with remaining frosting. Refrigerate until ready to serve. (Cake can be made 1 day ahead. Cover and refrigerate).

CHOCOLATE CHIFFON CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Sift cake flour, 3/4 cup sugar, cocoa powder, baking powder, salt, and baking soda together in a large bowl.
• Whisk together egg yolks, water, oil, and vanilla extract in a large bowl. Make a well in the center of the flour mixture and add the egg mixture. Whisk until smooth, scraping down the sides of the bowl if necessary.
• Combine egg whites and cream of tartar together in a bowl and beat with an electric mixer with a whisk attachment until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until well combined. Gently fold egg white mixture into the batter in 3 portions, until just combined.
• Pour batter into an ungreased 10-inch, 2-part tube pan and smooth the top.
• Bake in the preheated oven until a skewer inserted in the center comes out clean, 55 to 60 minutes.
• Meanwhile, place a metal bowl and wire whisk in the freezer for at least 15 minutes.
• Remove cake from the oven. Invert pan onto an upside-down mug to cool completely, about 1 hour. Run a knife around the edges of the cooled cake to loosen it from the pan and carefully transfer it to a cutting board. Use a sharp knife to cut the cake in half horizontally.
• Combine sugar, cocoa powder, and vanilla extract in the chilled metal bowl and whisk to combine. Add 2 tablespoons cream and stir. Add remaining cream and beat using the chilled whisk until peaks form.
• Bring a saucepan of water to a boil. Combine chocolate, butter, and corn syrup in a metal bowl and place over the saucepan of simmering water. Stir until chocolate is melted, about 3 minutes. Remove glaze from heat and let cool slightly.
• Place the bottom half of the cake on a cake plate and top evenly with about 1 cup of frosting reserving the rest for decorating. Carefully place top layer over filling. Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking.

CHOCOLATE BOURBON CAKE

Steps:

• MAKE COFFEE-BOURBON SYRUP:.
• Bring sugar, eater and coffee to a boil in a medium saucepan over medium-high heat.
• Cook 5 minutes; remove from heat & stir in bourbon.
• MAKE CHOCOLATE-BOURBON CAKE:.
• Preheat oven to 375°F
• Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.
• Combine bourbon and sugar in a large saucepan; bring mixture to a boil.
• Remove from heat, and add chocolate and butter, stirring until smooth.
• Set aside, and let cool to room temperature.
• Beat in eggs, one at a time, until very well blended.
• Fold in flour and 1 1/2 tablespoons cocoa powder.
• Pour batter into prepared cake pan.
• Set pan in a large roasting pan filled to depth of 1 inch with hot water.
• Bake at 375°F for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
• Cool cake; cover and refrigerate 6 hours or overnight.
• Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder.
• Top with hazelnuts.
• ENJOY!