A dark chocolate cake is filled with a creamy, light whipped chile chocolate filling that has enough zip to make your lips tingle. Then warm, rich ganache is smoothed over the top and allowed to drip down the sides.
Prepare 3 high sided 8-inch round cake pans by greasing and dusting with flour.
In a large mixer bowl whisk together the sugar, brown sugar, flour, cocoa, baking powder, baking soda, and salt.
With mixer on low add the milk, eggs, oil, and vanilla.
Beat for 2 minutes on medium speed.
Add the hot coffee and blend in.
The mixture will be thin - like heavy cream.
Pour evenly into the prepared pans (about 2 cups/16 oz per pan).
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, turn out and cool completely before continuing with the cake.
Chile Chocolate Whipped Filling
Add the cream, pudding mix, chocolate, chipotle, and powdered sugar to the bowl of a mixer.
Whip until light and fluffy.
Spread thickly between the cake layers and over the sides. Leave the top plain.
Ganache
Heat the cream until bubbles form around the edges.
Remove from heat.
Add the chocolate chips and allow to stand for 3 minutes or so.
Stir until smooth.
Pour the ganache over the top of the cake, smoothing with a spatula and letting it run down the sides.
For best results keep refrigerated. Remove from the refrigerator 10 minutes before serving
Notes
Storage:Store in the refrigerator for up to 5 days. Freeze for longer storage.Tips:The temperature of the hot coffee (or water) helps to bloom the cocoa powder, resulting in a deeper chocolate flavor.
Use extra-large or large eggs in the batter. Stay away from small ones.
To make sure the whipped filling is sturdy enough to support your cake layers, whip it until it comes to stiff peaks. That means that if you take off the whisk attachment and hold it upside down, the whipped filling won't start to fall over and droop down.
Always use a cake rack or wire rack to cool your layers before icing.
Don't add the chile-chocolate frosting to the top of the cake (the final cake layer) or else the ganache will have a more difficult time spreading.
If using a double-boiler to melt the chocolate, don't let the bowl touch water! Keep the water low in the pan, just enough to simmer gently.
When making the ganache, start whisking from the center of the bowl in small, gentle motions. Slowly whisk in bigger circles until it comes together smoothly. It'll have a beautiful glossy texture.
Use an offset spatula to nudge the ganache close to the top edge of the cake. Gravity should help do the rest!