Ingredients
Scale
- 1 to 2 tablespoons New Mexico medium ground red chile powder
- 2 cups water
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup cake flour (not self-rising)
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 1/2 cup buttermilk
- 2 large eggs
Instructions
- Preheat the oven to 350°F and prepare two 9-inch round cake pans.
- In a saucepan, simmer chile powder with water; stir in vanilla and set aside.
- In a mixing bowl, combine flours, sugar, baking soda, salt, and cocoa.
- Beat in softened butter until grainy; add remaining water and buttermilk gradually.
- Incorporate eggs one at a time, then mix in the chile mixture.
- Divide batter into prepared pans and bake for 35–40 minutes or until done.
- Cool cakes before frosting with a smooth chocolate frosting made from butter, cocoa, buttermilk, confectioners’ sugar, and a bourbon substitute.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 450
- Sugar: 42g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg