The sweet heat duo of chocolate and ancho in a whoopie cake is filled with a blushing hibiscus frosting.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.
Chocolate Ancho Cakes
- Set oven to 350°F. In one bowl whisk together flour, cocoa powder, ancho chile, and baking soda. In another bowl combine buttermilk and water. Set aside.
- In the bowl of a stand mixer with a paddle attachment combine melted butter, sugar, and vanilla. Beat in eggs, one at a time.
- Gradually add in flour and buttermilk mixtures, alternating between the two, beating until well blended after each addition.
- Use a #16 scoop to portion out cakes onto a parchment lined sheet tray, ensuring at least 2" between scoops. Slam sheet tray on counter to slightly flatten cakes.
- Bake until cakes are cooked through, about 12-15 minutes. Allow to cool completely. Store ambiently on a parchment lined sheet tray well wrapped in plastic.
- In a bowl stir together water and ground hibiscus. Allow to hydrate.
- In the bowl of a stand mixer with a paddle attachment beat together butter, ancho, and hibiscus mixture until light and fluffy. Gradually beat in powdered sugar until light and fluffy.
- Place in piping bag and hold until ready to use.
- For each pie, pipe enough buttercream onto the flat side of one of the cakes to cover it. Top with a second cake and press slightly to secure.
- Serve 1 pie per order.
This recipe can easily be made into cupcakes or even a layered cake!