I happen to think that chocolate and hot pepper are two of the finest flavors/sensations together. I like it because the heat builds... you don't even know it's there at first. Then, after chewing and swallowing, you get the tingly heat sensation that starts at the back of your throat and spreads. This recipe is a dynamite version of the same sensation.
2 cups boiling water
1 cup unsweetened dark cocoa powder
1 teaspoon pure ancho chile powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
1 1/2 teaspoons vanilla extract
COOKING MUSIC SELECTION: India Arie & Musiq Soulchild - Chocolate High
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Ice cake with melted chocolate of your choice....or serve alone with pure vanilla bean ice cream.