Dauntless Chocolate Cake
Ingredients
- 1 3/4 flour
- 1 cup unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips
- 2 tsp baking powder
- 1 tsp salt
- 1 cup butter
- 2 1/4 cups sugar
- 3 large eggs
- 1/4 cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp cayenne pepper powder/spice or Mexican Chili powder (optional – but this is dauntless after all)
- 1 cup milk (regular or substitute is fine – I like sweetened almond milk in baking)
- 5 tbsp chocolate malt powder
Directions
- Preheat oven to 150C or 300F.
- In a mixer stir together the dry ingredients.
- Melt the butter in a glass mixing bowl and stir in the malt until combined.
- Pour into the dry mixture.
- Add in the other wet ingredients.
- Oil the pan.
- Pour in the cake batter and bake for 1.5 hrs – until you can press in a fork and remove it cleanly. Begin checking at about the hour mark, as some ovens can be hotter/faster.
- Let cool before frosting.
Frosting
Ingredients
- 1 8 oz cream cheese package, softened
- 3 tbsp milk
- 4 cups icing sugar
- 1/4 cup softened butter
- 2 tsp vanilla extract
- 1/4 tsp mint extract (optional – but I think it complements the cayenne)
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper powder/spice or Mexican Chili powder (optional – but this is dauntless after all)
- Black or red food coloring (optional – Dauntless colors)
Directions
- In a mixer, beat together the cream cheese and butter until smooth.
- Add in the other ingredients, and beat until smooth.
- When the cake cools, spread the frosting over the entire cake.
- Refrigerate until ready to serve.
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