Chocolate Hatch Chile Cake

An Original recipe using Hatch Green Chiles / 2013



Frosting:
1 1/4 C sugar
1/4 C cornstarch
1/2 tsp salt
2 C heavy cream
1 C milk
2 (2.7oz.) packages of Taza Coffee Flavored Chocolate Mexicano
2 tsp vanilla
1/2 C finely chopped roasted hatch chiles
1/8 tsp cayenne pepper
1 tsp cinnamon

Cake:
Preheat oven to 325 degrees

1 1/2 C flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick of butter ( 8 TBS )
3/4 C Dutch Cocoa Powder
1 C water
1 C buttermilk
1 C brown sugar
1 C granulated sugar
2 large eggs
1 tsp vanilla

Frosting Preparation:

Whisk together, in a saucepan over medium heat:
sugar
cornstarch
salt
heavy cream
milk
Add chocolate , whisk until it melts and becomes smooth and creamy
Add vanilla , chiles, cayenne and cinnamon
Whisk until well combined

Transfer to a bowl and cover the surface with plastic wrap
Refrigerate 3 - 4 hours, up to a day


Cake Preparation:

Grease 2 - 8" cake pans with my Pan Release Mix ( recipe to follow)

In a medium bowl, whisk:
flour
baking powder
baking soda
salt
Melt butter in a large saucepan over medium heat
Whisk in cocoa powder for 1 minute

Remove from heat and whisk in:
water
buttermilk
brown sugar
granulated sugar
Continue whisking until sugars are dissolved

Whisk in eggs and vanilla
Gradually add flour mixture

Divide batter evenly between the pans
Bake  30 - 35 minutes or until a toothpick comes out clean

Cool in pans for 20 minutes
Invert onto wire cooling racks
Cool for 1 hour

Cut each cake in half horizontally
Roughly crumble one layer into a bowl and set aside

Place one layer on a serving platter and frost the top with 1 cup of frosting
Place another layer on top and repeat
Place the last layer on top and frost the top and sides of the entire cake with the remaining frosting

Sprinkle the top and sides of the cake with the cake crumbs, lightly pressing the crumbs into the frosting

Refrigerate before serving

Pan Release Mixture:
equal parts of Crisco, Vegetable Oil and Flour mixed well and stored in a jar.
I start with 1 Cup of each and keep the rest in the refrigerator until I need it for other baking needs.

Enjoy!
Peace in the Kitchen!