Chocolate Chocolate Cake Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment). If you prefer layer cakes, divide batter between two 8-inch pans and adjust bake time (see below).

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

In a separate bowl, whisk the eggs until lightly beaten. Add the milk, oil and vanilla; whisk until combined.

Pour the wet ingredients into the dry mixture and stir with a spatula until mostly combined. Pour in the hot water (it will thin the batter) and stir until smooth and cohesive. Scrape the bowl so no pockets of dry flour remain.

Pour the batter into the prepared pan(s) and smooth the top. Bake 30–35 minutes for a single 9-inch pan, or 22–28 minutes for two 8-inch pans, until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.

Remove from oven and let cool in the pan on a wire rack for 10 minutes, then invert onto the rack and cool completely before topping with sauce and whipped cream.

Place the chopped chocolate in a heatproof bowl.

In a small saucepan, combine the heavy cream, butter, and brown sugar. Heat over medium until it just begins to simmer and the sugar dissolves, stirring frequently. Do not boil vigorously.

Stir in the espresso or hot coffee, then pour the hot cream mixture over the chopped chocolate. Let sit 1 minute to soften the chocolate, then whisk until smooth and glossy.

Add the ground ancho (or mild) chili powder, a pinch of cayenne, and the salt. Taste and adjust: add another pinch of chili powder for more smoky warmth or another pinch of cayenne for heat. If the sauce is too thick, stir in up to 1–2 tablespoons hot water or more cream to reach pouring consistency.

Keep warm over a very low heat or in a thermos; the sauce will thicken as it cools. Rewarm gently before serving.

Chill a mixing bowl and beaters (optional) for 10–15 minutes in the freezer to help the cream whip faster.

Pour the heavy whipping cream, powdered sugar and vanilla into the chilled bowl. Beat on medium-high speed until soft peaks form (about 2–3 minutes). Be careful not to overbeat; stop when peaks hold but are still glossy.

To assemble: place a slice (or layer) of the cooled chocolate cake on a plate. Spoon or drizzle warm chocolate chili sauce over the top so it slightly soaks into the cake. Add a generous dollop of whipped cream on or beside the cake.

Finish with chocolate shavings or a light dusting of cocoa powder and, if desired, a tiny pinch of kosher salt on the whipped cream to heighten flavors.