Double Chocolate Chipotle Chili Cake Recipes

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, vanilla and chipotle pepper. Combine flour, cocoa, cinnamon, salt, baking soda and cayenne; gradually add to creamed mixture and mix well. Stir in chopped candy. Chill until easy to handle, about 1 hour., Preheat oven to 350°. Roll into 1-1/2-in. balls; place 4 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 4 minutes before removing from pans to wire racks. Dust with confectioners' sugar.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix together the flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
• Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.
• Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
• When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment

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.

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.

Steps:

• Whisk together flour, baking soda, and salt in a bowl.
• Place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. Allow to cool slightly.
• In a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. Add the eggs one at a time, beating each egg into the mixture before adding the next. Beat in the vanilla extract and water.
• Mix the melted chocolate into the butter mixture. Gently stir in the flour mixture until incorporated. Mix in the chocolate chips. Cover bowl, and refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Place 1/2 cup sugar in a small bowl. Roll dough into small balls. Roll balls in sugar to coat. Place the cookies onto the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until cookies are set, 12 to 14 minutes. Allow to cool on the sheets for a minute or two before removing to racks to finish cooling.

Steps:

• Heat a Dutch Oven over medium-high heat.
• Coat pan with cooking spray.
• Add onion, bell pepper, garlic, and turkey to pan; saute 8 minutes or until turkey is browned and vegetables are tender.
• Add sugar and next 9 ingredients to pan, stirring to blend; bring to a boil.
• Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt.
• Ladle 1 1/4 cups chile in each of 8 bowls; tope each serving with 1 T sour cream. Garnish with Green Onions.

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.

Steps:

• Preheat oven to 350 degrees.
• Grease either a 9 x 13 oblong pan, or three - 8x1 1/2 inch. round pans. (I use Pam type butter flavored spray or Baker's Joy when making cakes).
• In medium bowl stir together flour, cocoa powder, baking soda, baking powder, Chipotle chili powder and salt. Set aside.
• In large mixing bowl beat butter for 30 seconds on medium to high. Gradually add sugar 1/4 cup at a time beating after each addition. Scrape down sides of bowl and beat on medium an additional 2 minutes.
• Add the eggs, one at a time, to the butter mixture, beating after each addition. Beat in the vanilla.
• Alternatly add the flour mixture and milk to the butter mixture, beating on low after each addition until just combined.
• Beat on medium to high for 20 seconds. Stir in grated chocolate.
• Divide the batter between the prepared pans (or place in pan if using oblong). This batter will be quite thick.
• Bake 40 to 45 minutes or until toothpick in center comes out clean.
• Cool in the pan(s) for 10 minutes on wire rack.
• Remove from pan(s) and finish cooling on wire rack.
• Frost with Especially Dark Chocolate Frosting (recipe on site), or your favoite frosting. If, desired top with a dollap of whipped cream and some shaved chocolate.

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Butter ramekins and dust with sugar, knocking out excess.
• Toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, 1 to 2 minutes. Discard stems, seeds, and ribs, then soak chiles in hot water to cover until softened, about 30 minutes. Drain, reserving soaking liquid. Purée chiles in a mini food processor or a blender, adding 2 to 3 tablespoons soaking liquid as needed to form a paste. Force paste through a fine-mesh sieve into a bowl and discard solids. Set aside 1 1/2 tablespoons chile paste and freeze remainder for another use.
• Bring juice and 1 cup sugar to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Pour hot syrup over chocolate in a large bowl, stirring until chocolate is melted. Add butter and stir until melted.
• Add eggs 1 at a time, whisking after each addition, then stir in chile paste, flour, and salt. Divide among ramekins and bake in hot water bath , uncovered, until just firm and top is starting to crust, 50 to 60 minutes. Transfer ramekins with tongs to a work surface and let stand 2 minutes.
• Unmold warm cakes directly onto dessert plates (they will be difficult to move once they adhere).
• *Available at Mexican markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).

Steps:

• Prepare a medium heat fire (350°F) in a wood-fired oven or cooker. Butter eight 4-ounce ramekins and dust with sugar, knocking out the excess sugar.
• In the wood-fired oven or cooker, toast the chiles in a dry skillet, turning as they toast, for about 2 minutes. Discard the stems, seeds, and ribs, then soak the chiles in hot water to cover until softened, about 30 minutes. Drain, reserving the soaking liquid.
• Puree the drained chiles in a food processor or blender, adding enough soaking liquid to form a paste. Force the paste through a fine-mesh sieve into a bowl and discard the solids. Set aside 1 1/2 tablespoons of the chile paste and freeze the remainder for another use.
• Bring the prune juice and sugar to a boil in a medium saucepan, stirring until the sugar is dissolved. Pour the hot sugar syrup over the chocolate in a large bowl, stirring until the chocolate is melted. You may need to place it over a simmering water bath to melt completely. Add the butter and stir until melted. Whisk in the eggs, one at a time, then stir in the 1 1/2 tablespoons chile paste, the flour, cinnamon, and salt.
• Place the ramekins in a baking pan; divide the batter among the sugar-lined ramekins and place in the oven or cooker. Fill the pan with 1/2 inch hot water and bake, uncovered, until the cakes are firm and crusted, 30 to 35 minutes. Check after 20 minutes for doneness, as each oven is different. The cakes need to be moist, not dry.
• If using a Big Green Egg, put the plate setter in place with the grate on top, creating an oven. Place the sheet pan on the grate, fill with hot water, and close the lid.
• Transfer the ramekins to a wire rack and let cool for 5 minutes. Unmold the warm cakes directly onto serving plates, crusty top side up. Drizzle with the caramel sauce and serve.
• Cinnamon-Caramel Sauce
• Combine the sugar and water in a heavy saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high; boil without stirring until the syrup becomes a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan. Remove from the heat. Stir in the ground cinnamon until completely combined. Gradually add the cream and stir over low heat until the sauce is smooth. Remove from the heat and let stand until cool and pourable, about 30 minutes.
• Store in a plastic squeeze bottle and use immediately or refrigerate for up to 1 month.