Servings: 10 to 12
Note: From Patti Peck of Edendale Grill in Silver Lake, who named the cake after a legendary Aztec aphrodisiac made of chocolate, chiles and vanilla.
1/4cup plus 2 tablespoons heavy cream
3 1/2 ounces bittersweet chocolate, finely chopped
1/2 teaspoon ancho chili powder
1/8teaspoon chipotle chili powder
8 tablespoons unsalted butter, at room temperature
1. In a small pan, bring the cream to a simmer over high heat. Place the chocolate in a medium bowl and pour the hot cream over it. Let the mixture stand until the chocolate softens, about 5 minutes, then whisk until smooth.
2. Whisk in the chili powders. Let the mixture stand until completely cooled, about half an hour. With an electric mixer at medium speed, beat in the butter, one tablespoon at a time, until smooth. Do not overbeat. Cover with plastic wrap and keep at room temperature until ready to use.
Whipped cream frosting
2 cups whipping cream
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
1. Pour the whipping cream into a chilled medium mixing bowl. With an electric mixture on medium speed, slowly beat in the powdered sugar and vanilla. Turn the mixer to high and beat until stiff. Do not overbeat. Cover with plastic wrap and refrigerate until ready to use.
1/2 tablespoon butter, for the pans