Chili Chocolate Cinnamon Cake

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Ingredients Nutrition


  1. ---ForThe Cake---.
  2. Preheat oven to 350°F, grease, flour and line, with parchment paper, the bottom of 2 nine inch round cake pans.
  3. In a heavy saucepan, whisk buttermilk, butter, cocoa and chili powder over medium heat until all the butter has melted.
  4. In a large mixing bowl, whisk together sugar, flour, cinnamon, baking soda and salt.
  5. In a small bowl, whisk eggs and vanilla.
  6. Pour chocolate mixture over flour mixture and whisk until blended, add egg mixture and whisk again, then stir in hazelnuts.
  7. Pour batter into prepared pans and bake 30- 35 minutes or until toothpick inserted in center comes out clean.
  8. Transfer to to baking racks, cool 10 minutes, remove from pans, return to racks and cool completely.
  9. ---ForThe Whipped Cream---.
  10. Chill bowl and beaters in the refrigerator until cold.
  11. Beat cream until it starts to thicken, add sugar and cream of tartar, continue beating until soft peaks form, add vanilla and beat until stiff peaks form.
  12. ---ForThe Raspberry Squeeze Sauce---.
  13. Puree raspberries and liquid in a blender or processor, strain in a sieve and store in squeeze bottle in the refrigerator (can be made 4-5 days ahead of time).
  14. ---ToAssemble And Serve---.
  15. Place one cake layer on a serving dish and top with 1/2 the whipped cream, add second layer and the remaining whipped cream.
  16. Chill at least 2 hours.
  17. Place cake slices on desert dishes and drizzle raspberry sauce in a decorative pattern around the edges.

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