Chocolate-ancho chile cake
1 cup(s), granulated
Unsweetened cocoa powder
Ancho chile powder
¼ cup(s), or other neutral oil
Uncooked egg yolk(s)
½ tsp, pure variety
½ cup(s), or espresso, hot
Powdered sugar (confectioner's)
1½ Tbsp, for serving
- Adjust oven racks to divide oven in half. Preheat oven to 350ºF. Lightly coat an 8-inch square pan with cooking spray, then line bottom with parchment paper.
- Sift flour, granulated sugar, cocoa powder, chile powder, baking soda, baking powder, salt, cinnamon, and cayenne into bowl of an electric mixer fitted with paddle attachment; mix on low speed to combine.
- In a second bowl, whisk together well-shaken buttermilk, oil, egg, egg yolk, and vanilla.
- With mixer on low speed, slowly add wet ingredients to dry ingredients, then slowly add hot coffee to form a very loose batter. Scrape bottom and sides of bowl with a rubber spatula, to fully incorporate ingredients. (The batter will be very loose but that’s okay. Make sure to fully mix in coffee as directed otherwise the cake will sink in center.)
- Pour batter into prepared pan. Bake on middle rack until a cake tester inserted in center of cake comes out clean and sides of cake are pulling away from pan's edges, about 25 minutes.
- Cool in pan on wire rack for 30 minutes, then remove cake from pan and let it cool completely.
- Create a pattern on cake with powdered sugar using a stencil. Slice into 12 pieces and serve.
- Serving size: 1 slice