Chocolate Cake With Mexican Chili Chocolate Frosting

by Smitten Kitchen

Preheat oven to 300°F and grease two 10″ cake pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.
Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Mexican Chili Chocolate Frosting
by a farmgirls dabble’s

2-1/2 c. (5 sticks) unsalted butter, at room temperature
1 lb. powdered sugar, sifted
1/4 c. heavy cream
1 tsp. pure vanilla extract
1 tsp. cinnamon, plus more for dusting the finished cake
1 tsp. ancho chile powder
1/2 teaspoon cayenne pepper
5 oz. bittersweet chocolate, melted and cooled
5 oz. white chocolate, melted and cooled

In a stand mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the powdered sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream, vanilla, cinnamon, ancho chile powder and cayenne, then gradually beat in the cooled bittersweet and white chocolate. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles.

to assemble the cake:

Cut each of your cakes in two layers, this will be a four layer cake.

Place one cake layer, flat side up, on a plate or cake pedestal. With a knife or offset spatula, spread the top with almost a cup of the frosting. Place the second layer on top, rounded side up, and spread another cup of frosting onto the top and sides of the cake. You kind of have to eyeball it, you have 4 layers and sides to cover.

Once you covered all the layers and sides decorate as you wish. I have some leftover frosting to decorate the top and then I lightly dusted the top of the cake with additional cinnamon and I was very happy with the result!

Refrigerate the cake for at least 30 minutes before slicing. If the cake has been fully refrigerated (many hours or overnight) prior to serving, be sure to bring it to room temperature before serving, which can take 30 minutes or more. This cake can easily be made the day prior to serving it and any leftover cake keeps well when covered and refrigerated.