We've added a special ingredient
to this Chocolate Cake to determine
whether you're brave enough to join
the Dauntless (Divergent) Faction.
CLICK BELOW TO WATCH
THIS RECIPE MADE
"LET'S EAT FICTION!"
Dauntless Chocolate Cake
*makes 1 (2-layer) cake
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened dark cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cayenne pepper (Be Dauntless!)
1/3 cup unsalted butter, melted
1 1/3 cup cold milk
3 whole eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees (F).
Mix: flour, sugar, cocoa, baking powder, baking soda and cayenne in a large bowl (trust me, the cayenne won't make the cake taste weird, it will only add a bit of heat to it). Add in the melted butter. Next, add in the cold milk. It's very important that you add the milk to the butter BEFORE adding the eggs, otherwise you might end up with scrambled eggs. Add the vanilla and mix with an electric mixer until you have a thick batter. Pour into prepared 8 or 9" round pans sprayed with non-stick cooking spray or lined with wax paper. Place in preheated oven and bake 35-40 minutes at 350 degrees (F), or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool completely. Cut away any cake domes (watch the above video to see how this is done), until you have two flat level cakes. Save the cut pieces of cake! Make frosting (recipe below).
Place one cake layer onto your serving platter. Frost the top of it. Place the second cake on top. Now frost the entire cake, tops and sides, smooth.
Take the cut pieces of cake and place them in a bowl. Mash them into crumbs with a fork or large spoon/spatula. Take the crumbs in your hand and press them into the sides (only) of the frosted cake.
Now, cover the entire top of the cake with the chocolate chili curls. Finally, take the broken shards and randomly push them into the top of the cake.
That's it! You're done. Enjoy with a tall glass of cold milk!
*makes enough to frost a (2-layer) round cake or single-layer sheet cake
1/2 cup butter
1/3 cup water
4 cups powdered sugar
1/2 cup unsweetened, dark cocoa powder
1 teaspoon vanilla
1 (additional) cup powdered sugar
6-8 tablespoons milk
Mix 4 cups powdered sugar and cocoa in a large bowl. Set aside.
In a medium-size saucepan, melt butter. Add in water and bring to boil. Remove from heat and add to powdered sugar/cocoa mixture. Add vanilla and mix well with an electric mixer. Add the last cup of powdered sugar. The frosting will be dry and crumbly and look like a thick, cookie dough. Add in the milk, start with 4 tablespoons and mix well. Continue adding milk until you have a thin batter texture. Now place the entire bowl in the fridge to chill for 30 minutes to thicken up to a frosting texture.
2 (3.5 ounce) Chocolate Chili Bars (chocolate candy bars infused with red chili peppers, I found mine at Walmart. They taste like regular candy bars, except they leave a spicy tingle on your tongue)
Open the candy bars and begin shaving curls using your potato/vegetable peeler. The bars will break into shards near the end, save the shards for decorating the cake as well. Keep refrigerated until ready to decorate.