Recipe

For Cake

Ingredients:

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

1/4 cup chili coca powder (if you do not have this, either use all cocoa powder or add some cayenne pepper to your cocoa powder)

1 1/4 cup granulated sugar

1/2 cup unsalted butter, at room temperature

1/3 cup coconut oil

2 teaspoons vanilla extract

1 cup milk

1/2 cup coffee

4 large eggs

1 cup chocolate chips 

Method:

Preheat the oven to 350°F. Lightly butter and line 2 9 inch baking pan with parchment paper

Sift together the flour, baking powder, baking soda, salt, cocoa, and sugar into a large mixing bowl.

Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks sandy, about 30 seconds more.

In a large measuring cup, combine the vanilla with the milk and coffee, and add all at once to the dry ingredients. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.

Add the eggs one at a time, beating well at medium-high speed between additions.

Scrape the sides and bottom of the mixing bowl, and mix for 30 seconds more. The batter will be thin. Add the chocolate chips and mix until evenly dispersed. 

Transfer the batter to the prepared pan(s) of your choice. Smooth out the tops of the layers with an offset spatula.

Bake 28 to 30 minutes for 9″ layers

The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. A cake tester inserted in the center will come out clean.

Remove the cake from the oven and let cool completely in the pan(s) on a rack before turning out of the pans to frost.

For Frosting 

Ingredients:

6 egg whites

1/4 teaspoon cream of tartar

2 cups granulated sugar

1/2 cup water

2 1/2 cups unsalted butter, at room temperature

2 teaspoons vanilla extract

2 teaspoons of cinnamon 

1 teaspoons of ginger

1 teaspoon of nutmeg

1 teaspoon of allspice 

1/2 teaspoon of cloves

Method:

Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whip attachment.

Combine the sugar and water in a medium pot and bring to a simmer over medium heat. Stir the mixture until it begins to simmer, then stop stirring and attach a candy thermometer to the side of the pot.

Cook the sugar mixture until it reads 235° Fahrenheit on the thermometer.

When the sugar reaches 235° F, begin whipping the egg whites on medium high speed. The idea is to get them to soft peaks by the time the sugar reaches 245° Fahrenheit.

When the sugar reaches 245° F, carefully pour it into the mixer in a slow, steady stream while the mixer is running. Continue to whip the mixture until it’s very white, thick, and the bowl is no longer warm to the touch. This could take 15-20 minutes, but make sure the mixture is cool, otherwise the butter will melt and your buttercream will not be thick enough. 

Add the butter 1 to 2 tablespoons at a time, letting each addition incorporate fully before you add the next. 

Add the spices and mix to combine