This cake was created as the dessert for a chapter of the book entitled A Taste of Baja.Â The spicy kick in the Chocolate Chipotle Brownie Cake is set off by cool, creamy vanilla ice cream.
CHOCOLATE CHIPOTLE BROWNIE CAKE
Â¾Â cup butter
6Â ounces semi-sweet chocolate, chips or pieces
4Â ounces unsweetened chocolate chips or pieces
4Â large eggs
Â¾Â cup sugar
Â½Â cup brown sugar
2Â teaspoons vanilla extract
1 1/2Â teaspoons chipotle powder
Â¼Â teaspoon cayenne pepper
1Â teaspoon cinnamon
1Â cup all-purpose flour
Â½Â cup raisins, soaked overnight in beer, drained
Â½Â cup hazelnuts, chopped and toasted
powdered sugar — for garnish
vanilla ice cream, if desired
espresso shots (optional)
Â Prepare cake pan and preheat oven.
Â Â Preheat oven to 350 degrees.
Â Â Butter and flour a 10â€ springform pan or 9â€ square pan.
Â Prepare cake batter.
Â Â Put the butter and chocolate in a microwaveable dish and melt them together on HIGH for a few seconds at a time until the chocolate is melted.Â Stir well. Cool.
Â Â In bowl of electric mixer, beat the eggs in a mixing bowl until they start to thicken. Add the sugars. Continue beating until the mixture is light and fluffy. Stir in vanilla and chocolate mixture.
Â Combine ingredients.
Â Â Combine the chipotle powder, cayenne pepper, cinnamon and flour.
Â Â Gently stir the combined dry ingredients into the wet ingredients. Gently add the raisins and hazelnuts, stirring just until combined. Don’t over-mix.
Â Bake cake.
Â Â Pour the mixture into the greased and floured springform pan. Bake just until set 25-30 minutes. Cool in the pan. Turn out and cut into wedges.Â Dust with powdered sugar and serve with vanilla ice cream, topping with a shot of espresso if desired.
Â Â Serve cake.
Â Â Serve cake, adding a scoop of vanilla ice cream and top with a shot of espresso, if desired.