Double Chocolate Chile Strawberry Glazed Cake

I had another one of those days…

“Ashley, what are you baking? More bread?”
“Nope. Cake. Chocolate cake.”
“Why?”
“Why not?”
“Who is it for?”
“Whoever. I think I’ll deliver it to Valerie tomorrow.”

And that was that.
I dreamt about ways to incorporate a little spice into the chocolate cake, subtly, but to still overwhelm the senses with deep, dark chocolate. I succeeded, I believe, in this Double Dark Chocolate Chile Strawberry Glazed Cake.

You will love it. I’m sure.

 

Double Chocolate Chile Strawberry Glazed Cake

 

2/3 cup butter, softened
1 2/3 cups sugar
3 large eggs
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 tsp. baking soda
1 tsp. sea salt
1 1/3 cups milk
1 tsp. cayenne chile pepper

14 oz. Artisana Organics Hazelnut Cacao Spread, warmed

8 oz. Quick Strawberry Preserves, warmed

 

Preheat the oven to 350 degrees. 

In a bowl, cream butter and sugar together until fluffy. 

Add eggs, one at a time, beating well after each addition. 

Combine flour, cocoa, baking soda, salt, and cayenne; add to creamed mixture alternately with milk, beating until smooth after each addition. 

 

Pour batter into three greased and floured 6″ pans, lined with parchment paper.

 

Bake at 350° for 35 minutes or until cake tests are done with a toothpick insert. Cool on a wire rack.

 

Allow to cool completely.

 

Once cooled, divide the warmed hazelnut cocoa spread into thirds, frosting the first layer with 1/3, then stacking the second cake layer atop and frosting, and finishing with the third.

Finally, drizzle the top of the cake with the warmed Strawberry Preserves, allowing the globs to ooze all around the sides.

 

Chill to set before slicing and devouring.

Ice cream is a good choice here. Good, Olive Oil Vanilla Ice Cream.