Chocolate cake for a chili lover

[magid]

I again permuted my basic vegan chocolate cake, this time for someone who likes hot peppers. I doubled the recipe, except that I ran out of soy milk (*again*. I really need to stock up.), and even after adding water the liquid was a bit less than the full amount. Other than that, it was very straightforward, no chocolate chips (I didn’t have any pareve ones), nothing else added (I couldn’t figure out what would work), except the splort of cayenne powder (where 1 splort is somewhere between 0.25 and 0.5 teaspoons, estimated). Oh, and the usual caveat that the vanilla is triple fold, not single fold.

It came out well, though the top surface was not a thing of beauty (noticeable if one doesn’t bother to frost cakes). I thought the cayenne was a bit understated (reasonable for a first take, however), so next time I might try two splorts, but it would depend on the known cake audience.

Comments

[library-sexy.livejournal.com]

Try ancho chili next time.

I have a friend who made fudge with different amounts/types of chilies in it and then had a tasting night. Hands down the ancho was the favorite chili/chocolate flavor mix.

This is the reason why we picked it for our Chocolate Mead.

[magid.livejournal.com]

I need to find a source of kosher ancho chili powder. Or kosher dried anchos, I suppose, and finally invest in a coffee spice grinder. This was more a cake of convenience, since I had cayenne. Another thing I was considering trying out was this cake with freshly-ground black pepper. Not the same heat, but still some kick.

That sounds like an amazing tasting. Do you remember the other kinds of chilis?

And I knew there had to be a good reason for choosing it for the chocolate mead :-).

[surrealestate.livejournal.com]

I made wacky cake with cayenne for a hot foods party a bit ago and it went over well, but now that it's been suggested, I havwe to agre that ancho would probably be much better. Mm.