Ancho Chile is a Mexican chile. It is smoky and sweet and superb with chocolate. In the spirit of Father’s Day and tapping into our inner child, here is recipe from that time we baked cupcakes in class and I wanted my Father to be proud. I took their picture of course.
This recipe is borrowed. I learned it in my baking program. It is one I won’t forget. Neither should you.
Thank you to all the Father’s and Father figures past present and future. Happy Father’s Day to you all.
Ancho Chile Devil’s Food Cake
1 1/4 cups Cake Flour
1/2 cup Cocoa Powder ( I like black onyx in mine. This is not that, it is regular)
2 T Ancho Chile Powder
1/4 t Cayenne Pepper
1 t Baking Soda
1/4 t Baking Powder
1/2 t Salt
10 T Butter, room temperature
1 1/2 Cups Sugar
3 Eggs, room temperature
1 t Vanilla Etract
1/2 Cup Buttermilk
1/2 Cup Hot Coffee
Preheat an oven to 350 degrees. Lightly grease cupcake pans if you don’t want to use cupcake papers.
Set a strainer on a sheet of parchment paper. Put the flour, cocoa, ancho chile powder, cayenne, baking soda, making powder and salt into the strainer. Sift the ingredients onto the paper. Sift two more times and set aside.
Ina Kiten Aid mixing stand mixing bowl, beat the butter and sugar on high speed for about 30 seconds, until well combined and smooth. Lower the speed and add the eggs, one at a time, beating until each is incorporated before adding the next. Scrape down the sides of the bowl and continue to beat until mixture is light and fluffy, about five minutes.
Turn the machine to the lowest setting. Add one third of the flour mixture. When the addition o the flour is incorporated, add the vanilla and half of the buttermilk and had of the coffee. Beat on low speed until incorporated, then add a third of the flour mixture. Beat until combined, then repeat with the remaining of the buttermilk and coffee. When that is combined add the remains flour mixture.
Pour the batter evenly in the cupcakes pans. Bake in the center of the oven for 30 minutes, or until center of the cakes springs back when lightly pressed. Cool the cakes in their pans on a wire rack.
Invert onto a cake plate. Frost how you like. Ganache is an excellent choice. Italian or swiss pastry creams. Lemon buttercream. Whatever you like.
Until Next Time…