Ingredients

For the Cake:

  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper (adjust to taste for less heat)
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water

For the Chocolate Ganache:

  • 8 oz (225g) semi-sweet or dark chocolate, chopped
  • ¾ cup (180ml) heavy cream
  • ¼ teaspoon ground cinnamon
  • Pinch of cayenne pepper (optional, for extra spice)

Optional Garnish:

  • Dusting of powdered sugar
  • Red chili flakes or cinnamon for decoration
  • Fresh berries (e.g., raspberries) for serving

Equipment

  • Two 8-inch (20cm) round cake pans
  • Parchment paper
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Saucepan or microwave-safe bowl (for ganache)
  • Cooling rack

Instructions

Step 1: Prepare the Cake Pans

  1. Preheat your oven to 350°F (175°C).
  2. Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

  1. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, cinnamon, cayenne pepper, and salt until well combined.

Step 3: Combine Wet Ingredients

  1. In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until smooth.
  2. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick.

Step 4: Add Boiling Water

  1. Carefully stir in the boiling water. The batter will become thin, but this is normal—it creates a moist cake.
  2. Mix until smooth, ensuring no lumps remain.

Step 5: Bake the Cakes

  1. Divide the batter evenly between the prepared cake pans.
  2. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

Step 6: Make the Chocolate Ganache

  1. Place the chopped chocolate in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
  3. Pour the hot cream over the chocolate and let it sit for 1–2 minutes.
  4. Stir gently until the chocolate is fully melted and the mixture is smooth.
  5. Stir in the cinnamon and optional pinch of cayenne pepper.
  6. Let the ganache cool slightly until it thickens to a spreadable consistency (about 15–20 minutes).

Step 7: Assemble the Cake

  1. Place one cake layer on a serving plate or cake stand.
  2. Spread a layer of ganache over the top.
  3. Place the second cake layer on top, pressing gently to level.
  4. Pour or spread the remaining ganache over the top and sides of the cake, smoothing with a spatula for a glossy finish.

Step 8: Garnish and Serve

  1. Optionally, dust the top with powdered sugar or sprinkle with a pinch of red chili flakes or cinnamon for a decorative touch.
  2. Serve slices with fresh berries on the side for a refreshing contrast.
  3. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Tips

  • Adjust the Spice: Start with ¼ teaspoon of cayenne if you’re sensitive to heat, and taste the batter before baking.
  • Ganache Consistency: If the ganache thickens too much, gently reheat it over a double boiler or in the microwave in 10-second intervals.
  • Make Ahead: Bake the cake layers a day in advance and wrap them tightly in plastic wrap to keep them moist.

Nutritional Information (Per Slice, Approx. 12 Servings)

  • Calories: 450 kcal
  • Fat: 25g
  • Carbohydrates: 55g
  • Protein: 6g
  • Sugar: 38g

Enjoy this fiery, chocolatey delight with a cup of coffee or a scoop of vanilla ice cream!