Friday, October 25, 2013

Chocolate Chile Bundt Cake

It's fall!

Ok - maybe not here in Northern California, but we do have some parking lots that have sprung forth pumpkins and dried corn stalks....

Don't look at the floating fingers. I couldn't get my hand out of the way fast enough. This was the first in the series (she was asleep and I just set her down). The next several were various faces of shock, frustration, and all-out mutiny. Needless to say, this is the best of the bunch. 

We did have a nice lady offer to take a family photo. Pay no attention to the cars and chain link fence in the background. Ahhh, city living!

Next year we're going to a bonafide farm. 

In any case, it's fall. So it's time for spice, sugar, and decadence. An alternative to the typical fall flavors, this cake has heat from the chile and warms you up - not to mention giving quite the sugar rush. 

The trick is to make it while keeping the Bean asleep - which means strapping her to me like you truss a turkey. She loves it. Promise.

Dry ingredients into the sifter. Flour, cocoa, cinnamon, baking powder, salt, 2 kinds of chile.

Cream the butter and sugar. 

Beat in the eggs ONE AT A TIME. Seriously. I mean it. Then beat in the vanilla.

Dump a third of your sifted dries into the bowl and beat. 

Add a third of the sour cream and beat. 

Repeat alternating thirds of dries and sour cream until fully mixed. Pour into a greased and floured bundt pan.

Bake until a skewer comes out clean. 

Serve with ice cream! 

Chocolate Chile Bundt Cake
Adapted from Food & Wine and The Amateur Gourmet

2 c. flour
1 c. dutch process cocoa
1 tsp salt
1/2 tsp baking powder
1 tsp cayenne pepper
3/4 tbsp ancho chile
1 tsp cinnamon
1 c. butter, softened
3 c. sugar
5 eggs
1 tsp vanilla
1 c. sour cream

Preheat oven to 350 degrees. Sift together the flour, cocoa, salt, baking powder, cayenne, ancho, and cinnamon. In a large bowl cream the butter and sugar together until fluffy. Add eggs, one at a time - I mean it! - beating well after each. Beat in vanilla. In 3 additions, mix in the sifted dry ingredients alternating each addition with a third of the sour cream. 

Pour into greased and floured bundt pan. Bake low in the oven - move your rack to the slot above the bottom - for 65 minutes, until a inserted straw comes out clean. 

Admire the sleeping child, and then cut a big old wedge and eat with ice cream!

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