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Wednesday, July 23, 2008

Mole Cake Redux

The fantastic Lynly celebrated her birthday this past weekend with a home karaoke throw down! Chock full of delicious food like mini chopped beef sandwiches with pickles and bean and cheeses empanadas, and of course, amazing conversation from Lynly's ragtag of friends from all over the city and country.

To celebrate, I decided to take her Texas/South of the boarder flavor and re-work my Mole Cake. Less dense than the first and with a Dark Chocolate Ganache (sans the chilies this time), the cake was still richly spicy and had the perfect moist crumb. I love the Mole Cake! No one expects the sweet and the spice. It makes a cooling dessert on a hot night, especially when topped with a scoop of vanilla ice cream!

Mole Cake 2.0

2 sticks butter, softened
2 cups sugar
1 cup light brown sugar
2 teaspoons vanilla
3 cups cake flour, sifted
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
4 eggs
1 1/2 teaspoon ground pequin pepper
1 whole dried ancho chili
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
2 tablespoons ground pumpkin seeds

Pre-heat oven to 350 degrees. Grease, flour and line the bottoms of two 9" cake pans with parchment paper.

Finely grind all the chilis and sift in with the cocoa powder and dry seasonings. Whisk together with sifted flour, baking powder, soda and salt.

In another bowl, beat the butter with the sugars until very fluffy. Beat in each egg, one at a time, beating thoroughly for each egg.

Add 1/3 of the flour mixture, combine very well, then add 1/3 of the butter milk, combine well. Continue until all combined into a smooth batter.

Bake 25-30 minutes until it passes the cake test and cool in pans for 10 min. remove from pans and cool completely before frosting.

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