Chocolate chilli cake - easy recipe please!?

Hi, I'm looking to make a chocolate chilli cake for my girlfriend. Do any of you have an easy, foolproof recipe please? I'd appreciate the quantities in imperial if possible. Many thanks in anticipation.Chocolate chilli cake - easy recipe please!?
Ingredients:


3 large dried ancho chilies


3 chipotle peppers


1/2 cup water


1/2 pound (2 sticks) unsalted butter


4 ounces unsweetened chocolate


1/2 cup Dutch process cocoa


2 large eggs, at room temperature


2 1/2 cups granulated sugar


1 cup buttermilk


1 tablespoon almond extract


2 cups all-purpose flour


1 teaspoon baking soda


1 tablespoon ground cinnamon


1/4 teaspoon salt





Mocha Frosting: 8 ounces bittersweet chocolate


2 tablespoons water


1/2 pound (2 sticks) unsalted butter, softened


1 tablespoon very finely ground dark roast coffee


3 cups confectioner's sugar





1 1/2 cups coarsely chopped toasted almonds, for garnish





Directions:


Preheat oven to 350掳 F.


Soak the chilies in water to cover overnight or until soft and pliable. Remove the seeds and stems and discard the water. Using a blender, pur茅e the ancho chilies and the chipotle peppers in the 1/2 cup water until smooth.


Melt the butter and chocolate with the cocoa over low heat, stirring often until butter and chocolate are completely melted. Place the eggs, sugar, buttermilk, and almond extract in a large bowl; mix well. Add the dry ingredients (no need to sift) to the buttermilk mixture and mix well. Add the butter-chocolate mixture and the chilies; mix well.


Grease and flour 3 cake pans. Distribute the batter evenly among the pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool before removing from the pans.


To make the Mocha Frosting: Melt the chocolate and the water over very low heat until the chocolate is melted, stir to combine, and cool to room temperature. Combine the chocolate, butter, and coffee in a bowl. Add the sugar and beat at high speed with an electric mixer until the mixture is smooth and creamy.


Assemble the cake by placing one layer on a large plate. Frost the top, cover with second layer, frost the top of it, and top with last layer. Frost the top of the cake and the sides. Garnish the edges with the almonds.


Makes 8 to 10 servings.


This dessert combination of bittersweet chocolate and dusky dried chilies isn't so strange when you consider their happy pairing in Mexican mole sauce. This is a sort of reverse mole sauce-heavy on the sweet and chocolate, light on the spicy essence of chili peppers. If you have the same passions for chocolate and hot chilies that I do, you won't be disappointed by this exotic cake recipe.Chocolate chilli cake - easy recipe please!?
chocolate chilli





Ingredients


2 lbs ground chuck (beef)


2 lbs ground pork


2 large bell pepper, chopped


1 large onion, chopped


1 clove garlic, chopped


1/4 cup bacon dripping or shortening, of your choice


2 medium tomato, chopped


1/2 teaspoon Tabasco sauce


4 tablespoons chili powder


2 cups water


2 ounces mexican chocolate, squares,grated (OR sweet chocolate mixed with a pinch of cinnamon and ginger)


Directions


1Melt bacon drippings or shortening in a large heavy pot.


2Brown meat.


3Add vegetables and cook over medium heat for ten minutes.


4Add remaining ingredients and simmer, uncovered for two hours.
175g butter


125g dark brown sugar


200g golden syrup


200g black treacle OR molasses


1/4 teaspoon ground cloves


2 teaspoons ground cinnamon


1 teaspoons ground ginger


1 teaspoon chili powder (or to your own taste and pain threshold)


1 1/4 teaspoons bicarbonate of soda


2 tablespoons warm water


2 eggs


250ml milk


275g plain flour


40g cocoa


175g chocolate chips (preferably dark)


For the icing:


250g icing sugar


30g butter


1 tablespoon cocoa


60ml ginger ale (ginger beer)


1 pot whipping cream





Preheat oven to 170C and tear off a big piece of baking paper to line the bottom and sides of a roasting tin approx 30x20x5cm deep.


In a large saucepan, melt the butter along with the sugars, golden syrup, treacle or molasses, cloves, cinnamon, chili and ground ginger. In a cup dissolve the bicarb of soda in the water. Take the saucepan off the heat and beat in the eggs, milk and bicarb in its water. Stir in the flour and cocoa and beat with a wooden spoon to mix. Fold in the chocolate chips, pour into the lined tin and bake for about 45 minutes-1 hour until risen and firm. It will be slightly damp underneath the set top which is the way you want it.





Remove to a wire rack and let cool in the tin. Once cool, remove and slice in half with a serrated knife and make the icing.


Sieve icing sugar. In a heavy-based saucepan heat the butter, cocoa and ginger ale. Once the butter's melted, whisk in the icing sugar. Let cool slightly, and whip the cream until fairly stiff. Plop the cream over the bottom layer, and pour over the icing to cover the top.