Pastel De Chocolate Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two round 9-inch cake pans.

Mix Dry Ingredients

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, beat the eggs, then add in the milk, vegetable oil, and vanilla extract. Mix well.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Add Boiling Water

Carefully stir in the boiling water until the batter is well combined (the batter will be thin).

Bake

Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Heat Cream

In a saucepan over medium heat, heat the heavy cream until it comes to a simmer.

Melt Chocolate

Remove from heat, add the semisweet chocolate chips and stir until melted and smooth.

Add Sugar and Vanilla

Stir in granulated sugar and vanilla extract until fully combined.

Chill

Allow the chocolate cream to cool to room temperature, then refrigerate until set (about 1-2 hours).

Heat Milk

In a medium saucepan, heat the whole milk and granulated sugar over medium heat until just below boiling.

Whisk Egg Yolks

In a bowl, whisk together the egg yolks until slightly thickened.

Temper Egg Yolks

Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper the yolks.

Cook Anglaise

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.

Add Ancho Chili and Vanilla

Remove from heat and stir in the ancho chili powder and vanilla extract.

Cool

Allow the ancho anglaise to cool to room temperature, then refrigerate until ready to serve.