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Prep 25min
Total8hr15min
Servings24
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Ingredients
Cake
1 1/2
cups sugar
1 1/4
cups vegetable oil
1 1/4
cups buttermilk
1 1/2
teaspoons vanilla
2
eggs
2 1/4
cups all-purpose flour
1/3
cup unsweetened dark baking cocoa
2
teaspoons ground red pepper (cayenne)
1 1/2
teaspoons baking powder
1 1/2
teaspoons baking soda
3/4
teaspoon salt
1 1/4
cups hot water or hot strong brewed coffee
Spicy Bittersweet Ganache
10
oz bittersweet baking chocolate, chopped
1 1/2
cups whipping cream
1/2
teaspoon ground red pepper (cayenne)
White Chocolate Ganache
24
oz white chocolate baking bars or squares, chopped
1
cup whipping cream
1
tube (0.68 oz) red decorating gel
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Steps
1
Heat oven to 350°F. Grease 13x9-inch pan with shortening. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl often. Beat 2 more minutes on medium speed, scraping bowl occasionally. Pour batter into pan.
2
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about2 hours.
3
Place bittersweet chocolate in medium heatproof bowl; set aside. In 1-quart saucepan, heat 1 1/2 cups whipping cream to simmering. Remove from heat; stir in 1/2 teaspoon red pepper. Let stand 10 minutes. Return whipping cream in saucepan to simmer. Pour over bittersweet chocolate. Let stand 2 minutes; stir until smooth. Spread ganache over cake. Refrigerate until set, about 1 hour.
4
Place white chocolate in medium heatproof bowl. In 1-quart saucepan, heat 1 cup whipping cream to boiling. Pour over white chocolate. Let stand 2 minutes; stir until smooth. Spread evenly over bittersweet ganache. Drizzle decorating gel in rows over cake. Pull toothpick through rows in opposite direction to create swirled pattern. Refrigerate at least 4 hours or overnight.
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