Ancho chile pepper has a hint of cocoa flavor, making it an excellent partner for chocolate.
Melissa’s The Great Pepper Cookbook written by Melissa’s Team. Published by and images by Oxmoor House 2014.
- 2 cups sugar
- 1¾ cups all-purpose flour
- ¾ cup cocoa powder
- 2 teaspoons ground ancho chile powder
- 1 teaspoon salt
- 1 cup whole milk
- ½ cup grapeseed or canola oil
- 2 tablespoons espresso syrup or coffee extract or 2 teaspoons espresso coffee powder
- 2 large eggs
- ¾ cup water
- ½ cup heavy cream
- 1 fresh cayenne chile pepper, stem and seeds removed
- 12 ounces semi-sweet chocolate chips
- 1 teaspoon salted water
- To make cake, preheat oven to 350°F. Spray a 13x9x2-inch baking pan with cooking spray; dust with flour. In a bowl, sift together sugar and next 4 ingredients (through salt); add milk, oil, espresso, and eggs. Using an electric mixer, mix on low speed 1 minute, then on medium speed 2 minutes.
- In a small saucepan, bring ¾ cup water to a boil. Drizzle boiling water into batter, stirring until blended. Pour batter into prepared baking pan. Bake at 350°F until a toothpick inserted in center comes out clean, about 40 minutes. Cool completely.
- To make ganache, in a small saucepan, bring cream just to a simmer. Remove from heat; stir in cayenne chile. Let sit at least 30 minutes; discard chile. Reheat cream to a simmer. Remove cream from heat; immediately add chocolate chips, stirring until just melted. Add butter; whisk until glossy and smooth. Let sit 30 minutes.
- Pour ganache evenly over cake (make sure top is completely covered). Chill in the refrigerator until ganache is firm, about 1 hour. Cut into 16 pieces. Serve.