I have been making this cake for a while now and it is a very big hit. Different. Chocolate that is not just rich and sweet but also hot and spicy is popular in many Spanish cultures. I think I originally found the recipe in Food and Wine magazine. Even my son who almost never eats cake and is not fond of sweets in general, loves this. ENJOY!





3. 1 cup cake flour

4. 1 teaspoon baking soda

5. 1 teaspoon baking powder

6. 3/4 teaspoon cinnamon

7. 1/2 teaspoon salt

8. 1 1/2 cups sugar

9. 3 large eggs, at room temperature

10. 2 teaspoons pure vanilla extract

11. 1 cup sour cream


1. 5 sticks unsalted butter, softened

2. 1 pound confectioners’ sugar, sifted

3. 1/4 cup heavy cream

4. 1 teaspoon pure vanilla extract

5. 1 teaspoon cinnamon

6. 1 teaspoon ancho chile powder (Whole Foods usually has the ancho but if you can’t find any, regular chile powder is fine.)

7. 1/2 teaspoon cayenne pepper

8. 5 ounces bittersweet chocolate, melted and cooled

9. 5 ounces white chocolate, melted and cooled






5. Place one cake layer on a plate and spread with 1 cup of the frosting. Top with the second cake layer and spread the remaining frosting over the top and sides. Refrigerate the cake for at least 30 minutes. Bring to room temperature before serving. Top with cinnamon red hots – my idea, they just look festive sprinkled on there!.

This entry was posted on January 18, 2010, in Recipes. Bookmark the permalink.