Chocolate Ancho Chile Cake

Chocolate Ancho Chile Cake is a rich and moist one bowl chocolate cake. A touch of spice from ground chile ancho helps to intensify the chocolate and the cinnamon flavors while adding warmth to the cake. Topped with homemade cinnamon chile whipped cream this cake is perfect for entertaining.

This chocolate cake has all the flavors I love – chocolate, chile and cinnamon. A touch of spice from ground ancho chile adds a wonderful touch to this cake and brings out the chocolate and cinnamon flavors quite nicely.

It’s also a one bowl cake recipe which is always a yes please for me. I love baking pero, let’s be honest cleaning up after a baking session is horrible. Gimme all the one-bowl cake recipes.

My chocolate ancho chile cake comes together quickly in one bowl. Pair a slice of this cake with a cup of cafe spiked with tequila reposado for a fabulous Sunday brunch idea!

I know what you are thinking… Spicy AND chocolate combined in one cake?

I promise this cake is sweeter than you think. The ground ancho chile adds more warmth than it does heat.

Also, I top this cake with a thick heavenly layer of freshly whipped cream spiced with ground cinnamon, sugar and a dash of ground chile ancho – it’s perfection on this cake.

WHAT IS GROUND ANCHO CHILE?

Ground chile ancho is made from grinding dried ancho chiles.

Fresh poblano peppers are allowed to ripen on the plant until they turn red, then are picked and dried where they become ancho chiles. 

Ancho Chiles have a deep rich flavor and mild to medium heat.  Their flavor is somewhat sweet and a little raisin like.  Ancho chiles are most commonly used in Mexican cooking and is a staple in pozole and tamales.

Today I am excited to share my recipe for Chocolate Ancho Chile Cake sweetened with Imperial Sugar.

Fun recipes also made with sugar –

Tascalate, a refreshing cocoa drink 

Brown Sugar Carnitas, made in the slow cooker

Tepache, a fermented drink made from pineapple rinds

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Chocolate Ancho Chile Cake with Cinnamon Chile Whipped Cream

Author: Vianney Rodriguez

Ingredients

• 1/2 cup flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon ground ancho chile powder
• 1/4 teaspoon salt
• 1 cup cold water
• 1/4 cup canola oil
• 1 tablespoon vanilla extract
• 1/8 teaspoon ground ancho chile powder optional
• Cinnamon Chile Whipped Cream:
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ancho chile powder
• 3 tablespoons powdered sugar

Instructions

1. Preheat oven to 350 F. Lightly coat an 8-inch round cake pan with non-stick cooking spray.

2. In a bowl whisk together flour, sugar, cocoa powder, cinnamon, baking soda, ancho chile powder and salt.

3. Add water and canola and vanilla extract, whisk until smooth.

4. Pour batter into pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

5. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.

6. Top cake with cinnamon chile whipped cream, garnish with additional ancho chile powder if desired.

7. For Cinnamon Chile Whipped Cream

8. Beat heavy cream, vanilla extract, cinnamon and chile powder on high until foamy, gradually add powdered sugar until light and fluffy.

Recipe Notes

Serves 12