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one bowl chocolate ancho chile cake recipe

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