She Strengthens

Indulge in the Richness of Dark Chocolate

Who can resist the allure of a decadent dark chocolate cake? Take your taste buds on a thrilling adventure with this recipe, which adds a surprising twist – a hint of ancho chile powder for added warmth and complexity.

The Perfect Balance of Flavors

This cake boasts a rich, velvety texture and a deep, dark chocolate flavor, balanced by the subtle heat of the ancho chile powder. For those who dare, add a teaspoon of cayenne pepper to ignite the senses. To complete the experience, top with sweetened whipped cream or buttercream and sliced strawberries, and finish with toasted almonds for added crunch.

A Recipe for Success

To create this masterpiece, you’ll need:

• 3/4 cup natural unsweetened cocoa powder, sifted
• 3/4 cup boiling water
• 1 cup buttermilk
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour, plus more for dusting the pans
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons ancho chile powder
• 1 teaspoon cayenne pepper (optional)
• 1 cup unsalted butter (2 sticks), at room temperature, plus more for coating the pans and parchment
• 1 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 3 large eggs

Step-by-Step Instructions

1. Preheat your oven to 350 degrees Fahrenheit and position a rack in the middle.
2. Prepare two 9-by-2-inch round cake pans by buttering them and lining the bottoms with parchment paper.
3. Whisk the cocoa powder into the boiling water until smooth, then add the buttermilk and vanilla extract.
4. In a separate bowl, sift together the flour, baking soda, salt, ancho chile powder, and cayenne pepper (if using).
5. In a stand mixer, beat the butter and sugars until light and fluffy, then add the eggs one at a time, beating well after each addition.
6. On low speed, add half the dry ingredients, the cocoa mixture, and the remaining dry ingredients, beating until combined.
7. Divide the batter evenly between the prepared pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then invert onto wire racks and let cool completely before frosting.

Variations to Explore

• Omit the ancho chile powder and cayenne pepper for a classic devil’s food cake.
• Substitute hot coffee or espresso for the boiling water to create a chocolate-mocha cake.
• Stir in 3/4 cup semisweet chocolate chips along with the last addition of the flour mixture for a chocolate-chocolate chip cake.

Get Creative and Enjoy!

With these simple variations, you can experiment with different flavor combinations to create your perfect dark chocolate cake. So go ahead, indulge in the richness, and savor every bite!