This spicy chocolate cake is perfect for a romantic date night meal. The mixture of chocolate is enhanced by the rich velvety flavour of espresso and the spicy bite of red chili powder.
Butter and flour two, 4 inch springform cake pans (I put a layer of parchment paper on the bottom of the pan to prevent sticking). In the bowl of your stand mixer or a large bowl, sift together all the dry ingredients.
Next, add the egg, espresso, buttermilk, yogurt, vanilla and chocolate extract. Combine the ingredients until the batter is smooth, and there aren't too many clumps. Be careful not to overmix. The batter will be relatively thin and should fall off your spoon like a ribbon.
Divide the batter evenly between the two cake pans. Bake in a preheated oven (350 F degrees) for 20-25 minutes or until a toothpick comes out clean. Let it cool completely before frosting.
Cream the butter in your stand mixer. Add the icing sugar, vanilla and cocoa powder. Incorporate on slow, building up speed as the ingredients mix. Whip on high for 3-5 minutes to increase the fluffiness of your frosting. Transfer to a piping bag.