Guatemalan Chocolate Pasilla Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease and line an 8-inch round cake pan with parchment, leaving an overhang for easy removal.

Mix dry ingredients

In a large bowl, sift together the all-purpose flour and unsweetened cocoa powder. Add granulated sugar, light brown sugar, baking powder, baking soda, and fine sea salt. Whisk to combine evenly.

Combine wet ingredients

In a separate bowl, whisk the eggs until combined. Add whole milk, neutral oil, coffee liqueur, and vanilla extract. Whisk until smooth.

Bloom cocoa and assemble batter

Pour the hot water into a small bowl and stir in 1 tablespoon of the cocoa powder mixture (or simply add hot water to cocoa if desired) to bloom; then slowly whisk the hot liquid into the wet mixture. Alternatively, stir hot water and coffee liqueur together and slowly add to the wet ingredients. Gradually fold wet ingredients into dry ingredients until just combined — do not overmix.

Bake

Pour batter into the prepared pan, smooth the top and bake in the preheated oven for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even rise.

Cool

Let cake cool in the pan on a wire rack for 10 minutes, then lift out using the parchment overhang and cool completely on the rack while you prepare the glaze and crunchy topping.

Soak figs and guajillos

Place chopped dried figs and torn guajillo chiles into a small saucepan with 1 cup water. Bring to a simmer over medium heat, cover, and simmer gently for 8–10 minutes, until figs are softened and chiles are rehydrated and fragrant.

Blend and sweeten

Remove from heat and let cool slightly (3–4 minutes). Transfer the figs, softened guajillos, and their soaking liquid to a blender. Add brown sugar and blend until smooth. If mixture is too thick, add up to 2 tablespoons more water to reach a pourable glaze consistency.

Finish glaze

Return the puréed mixture to the saucepan. Stir in coffee liqueur, lime juice, butter, and 1/4 teaspoon salt. Simmer over low heat for 3–4 minutes to meld flavors and slightly thicken. Taste and adjust sweetness or salt as needed. Keep warm until ready to use.

Caramelize nibs

Preheat a small skillet over medium heat. Add the granulated sugar and toast gently for 30 seconds to melt slightly. Add the cocoa nibs and stir constantly so the sugar coats them; if needed, add the melted butter to help the sugar adhere. Continue toasting for 2–3 minutes until the sugar is mostly melted and nibs are glossy.

Season and cool

Remove pan from heat and immediately stir in smoked paprika, chipotle or cayenne powder, and sea salt. Spread the coated cocoa nibs in a single layer on a sheet of parchment to cool and harden. Break into small clusters once cool. Store in an airtight container until plating.

Slice cake

Place the cooled cake on a cutting board. Using a serrated knife, slice into 4 equal wedges (or 8 smaller slices for more servings). Warm slices slightly in a low oven (250°F / 120°C) for 5 minutes if desired.

Plate and glaze

Place one cake wedge on each plate. Spoon 1 to 2 tablespoons of the warm fig & guajillo glaze over the top of each cake slice, letting some glaze drizzle down the sides.

Add ice cream and crunch

Add one scoop of Sweet Republic vanilla ice cream alongside or on top of each cake slice. Sprinkle a generous pinch (about 2 tablespoons) of the spicy cocoa nib crunch over the ice cream and around the plate to provide texture and heat contrast.

Finish

Drizzle each serving with about 1/4 tablespoon (or up to 1 tablespoon to taste) of coffee liqueur for aroma and richness. Finish with a light sprinkle of flaky sea salt over the ice cream and cake to heighten flavors. Serve immediately.