Love Goddess Cake

Looking for a decadent Valentine's Day dessert? Try this chocolate cake from chocolatier Katrina Markoff, founder of Vosges Haut-Chocolat.

Love Goddess Cake
Servings: 28

Ingredients

  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups boiling water
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 2 teaspoons ancho chili powder
  • 1/4 teaspoon chipotle chili powder
  • 1 1/2 teaspoons pure vanilla extract
  • 2 vanilla beans, finely chopped
  • 4 eggs
Chocolate Chili Ganache:
  • 12 ounces dark chocolate (62 to 65 percent), chopped
  • 2 cups whipping cream, divided
  • 2 teaspoons ancho chili powder
  • 1/4 teaspoon chipotle chili powder
Whipped Cream Filling:
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar

Make It

1. Preheat oven to 350 degrees F. Butter and flour 2 8-by-2-inch round cake pans.

2. Place cocoa powder in a large bowl; gradually whisk in water. In a medium bowl, sift flour, baking soda, baking powder and salt.

3. In a bowl using an electric mixer, beat butter, sugar, chili powders, extract and beans on medium-high until well combined. Beat in eggs, 1 at a time, until mixture is fluffy, about 5 minutes.

4. Add sifted ingredients in 4 parts, alternating with cocoa liquid. Beat on low until just combined.

5. Pour batter into prepared pans, filling about 2/3 full. Bake until center of each cake is barely set, 30 to 35 minutes. Let rest for 10 minutes; remove cakes from pans. Cool on wire racks.

6. To make ganache, place chocolate in a large bowl. In a saucepan, bring 1 1/2 cups of cream just to boiling; pour over chocolate. Add chili powders and whisk until smooth; add remaining 1/2 cup cream and whisk to combine. Freeze until thick but pourable, about 30 minutes. (Watch closely the last 10 minutes; ganache should remain glossy.)

7. For the filling, using an electric mixer with a wire whisk attachment, mix heavy cream and powdered sugar on medium until slightly firm peaks form.

8. Spread 1 cake layer with 1/2 cream filling; top with second cake and spread with remaining. Refrigerate 2 hours, pour ganache over the top and smooth. Cover and refrigerate. Before serving, let cake stand at room temperature for 30 minutes. Cut into 14 slices, then halve each horizontally.

Nutrition Facts

Servings Per Recipe: 28; Amount Per Serving: cal. (kcal): 368, Fat, total (g): 25, sat. fat (g): 16, carb. (g): 34, fiber (g): 3, pro. (g): 4, Folate (µg): 29, sodium (mg): 182, calcium (mg): 51, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.
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