Chipotle Ginger Chocolate Cake

Chocolate cake2

Super bowl weekend is over, congratulations Saints!! What a great game. Now we need to get ready for Valentine’s Day.  We already have a plan for our first two courses with the Pear and Bleu Cheese Purses and Sweet Fennel Scallops. After making the first two courses with your partner, it is nice to have a dessert that is ready to go. This Chocolate Ginger Cake has a nice hint of spice that is best if made a day or two ahead of time.

Chocolate is a great compliment to so many flavors, so even though we chose to use ginger and chilies, you could incorporate a number of flavors in this cake.  Some flavors worth trying would be coffee, whisky, cinnamon, or, if you’re feeling especially adventurous, wasabi!  Just make sure that if you use a liquid ingredient, remove an equivalent amount of water from the recipe.

When the cake is all baked and you’re ready for the glaze on top, place the cake (completely cooled) on a wire rack with some parchment below.  Pour the glaze over the cake, allowing the extra to drip down onto the parchment.  Make sure the glaze is cool enough before pouring to ensure that it will stick to the cake and create the smooth effect you want.  Be careful, though, not to make the glaze so thick that you have to spread it on by hand.  You’ll get the smoothest glaze from just pouring and not touching it with a spatula or knife at all.

With this three course meal it works very well to make the cake 1-2 days ahead of time, as it needs to set for at least 2 hours in the fridge. Since you want to make everything else with your significant other, your game plan will just be to have fun and enjoy the evening.

Cake Ingredients:

4 oz unsweetened chocolate, chopped

¼ c cocoa powder

1 ¼ c boiling water

¾ c all-purpose flour

¾ c cake flour

1 tsp baking soda

¼ tsp salt

8 oz butter (2 sticks)

1 ½ c packed brown sugar

3 large eggs

½ c sour cream

1 tsp vanilla extract

1 tsp ginger, grated

2 chipotle peppers, finely diced

Glaze ingredients:

10 oz dark chocolate

3 Tbsp sugar

1 c milk

2 Tbsp butter

2 tsp vanilla infused vodka (or 1 tsp vanilla extract)

Cake directions:

1)      Pre-heat the oven to 350.  Grease 3 8-in cake pans and line the bottom with parchment.

2)      Mix the chocolate and cocoa powder in a large bowl.  Pour the boiling water over it and let sit 30 seconds

3)      Mix together until smooth.

4)      Sift together both flours, baking soda and salt, and set aside.

5)      Beat the butter and sugar together with an electric mixer on high for 3-4 minutes until light and fluffy, scraping down the sides occasionally.

6)      On medium speed, add in the eggs one at a time, beating for 30 seconds between each egg.

7)      Add in the sour cream, vanilla, ginger, and chipotles. Beat for a few seconds to incorporate.

8)      With the mixer on low, add in half the flour mix, then half the chocolate mix, then the rest of the flour and the rest of the chocolate.

9)      Mix until just incorporated, about 10 seconds. Do not over-beat.

10)   Scrape down the sides and mix in any dry bits. Pour evenly into the three pans.

11)   Bake until the center is just cooked (when a toothpick inserted in the center comes out mostly clean, about 20 minutes).

12)   Let the cake cool 15 minutes before removing from the pans. Then set on a wire rack upside down to cool completely.

Glaze directions:

1)      Mix the chocolate and sugar in a bowl.

2)      Mix all the rest of the ingredients in a small pot and bring to a simmer, stirring frequently.

3)      Pour the milk mixture over the chocolate.

4)      Let sit without touching for about 45 seconds.

5)      Whisk together until nice and smooth.

6)      Let the glaze cool before pouring over the cake.  It should be thinner then frosting but thicker than a sauce. It should flow nicely, but if you pour out a drop, it should stand about ¼ inch thick.

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5 comments to Chipotle Ginger Chocolate Cake

  • YellerKitty

    This sounds scrumptious, and I can’t wait to try it. I suppose the reason for adding the chopped chipotles with the sour cream, etc, is to leave them in a recognizable form, but I think I’ll try beating them with the butter & sugar so they’re more diffuse and elusive. I’m also thinking about sifting a touch of dried chipotle powder with some powdered sugar and lightly dusting it around the perimeter after the glaze sets for a bit. All-in-all, a thoroughly intriguing recipe.

  • If you want to diffuse the ginger and chipotles more you should add them in just before you add the eggs in the butter sugar mixture. I love the idea for dusting the edges, let me know how it turns out.

  • Stephanie Koppenhafer

    Your chipotle Ginger Chocolate Cake sounds wonderful. There is no sour cream listed in the ingredients but the directions say to add it. Can you please clarify for me? I am dying to try this.

  • Oops! looks like I forgot an ingredient, it takes 1/2c sour cream. I updated the recipe, thank you very much for the catch!

  • Stephanie Koppenhafer

    Thanks, Chef. I didn’t want to miss out on trying this one.

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