First, let me say that becoming a food blogger has probably made me seem like a very odd teenager to anyone that isn’t in the loop. For example, it probably isn’t the most common thing in the world to have random pieces of aged wood and beaten-up baking pans cluttering your room. And where most normal teenage girls probably have collections of jewelry or high-heel shoes that they couldn’t live without, I have shelves and random piles full of dishes and odd kitchen items that have somehow ended up in my room.
My room is actually my current photography studio because it happens to have the best lighting options in the house. While it may be expected for some teens to sneak food into their room regardless of what Mom says, the amount of food that goes in and out my door is ridiculous. You’d think I had a binge eating disorder and that I am hoarding food or something.
I have developed an eye for the most unlikely objects that no one else would ever notice and I am constantly swooning over old objects and thinking “That would be so cool in a photo of my next recipe”. I know, I’ve become a real weirdo.
So anyway, there is this table in the house that my family has been staying in for the past few months and it has the coolest indian-looking designs. Every time I’ve looked at it I’ve thought how much I wanted to include it in one of my recipes but It just didn’t look all that great behind things like funfetti cookies. Not happening. Well, I had the idea the other day to make an Aztec chocolate cake and I had one of those lightbulb moments where I was like “Perfect!”
That’s why it shouldn’t surprise anyone that I planned a recipe around a table or that I put hot pepper in my chcolate cake.
It may seem really weird but you have to try it and see how well chocolate and spice go together. They were meant to be friends.
- 3 eggs and 2 egg yolks
- 1 1/2 sticks butter, melted
- 1 cup vegetable oil (I used sunflower)
- 3/4 cup water
- 3/4 cup buttermilk
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 3/4 cup cocoa
- 1 1/2 teaspoons soda
- 1 1/2 teaspoons salt
- 2 teaspoons vanilla extract
- 1/4 teaspoon chipotle pepper (or sub cayenne)
- 1 1/2 teaspoons cinnamon
- 9 cups powdered sugar
- 3/4 cup (1 1/2 sticks) butter
- 1/2 cup vegetable shortening
- 1/2 cup milk
- 1 cup cocoa powder
- 1 tablespoon vanilla extract
- pinch of salt
- Pre-heat oven to 350 degrees F (180 C).
- Whisk butter, sugar, and oil together in a large mixing bowl. Add eggs and buttermilk, then all other ingredients and mix until well blended. Grease and flour 3, 8 or 9-inch round cake pans and divide batter amoung them.
- Bake cakes for 30 - 40 minutes or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool completely before frosting.
- While the cake is cooling, beat butter and shortening in a stand mixer or hand mixer until creamed. Alternate between adding cups of powdered sugar and tablepoons of milk until all has been added. Add cocoa, vanilla, and salt and beat until light and fluffy.
- To assemble cake, carefully loosen sides of cakes with a knife and invert onto plates or cooling rack. Trim tops to level cakes if necessary.
- Place one of the cakes on the dish you plan to serve it on and spread frosting onthe top. Place second cake on top and repeat the last step until each layer is frosted. Frost sides and decorate with your favorite pastry tips or tools.