“Bob’s Last Meal” Chocolate Cake

Let's Cook

1. Step 1.

   Butter three 9-inch cake pans thoroughly, coating the sides, and line the bottoms with parchment paper. Butter the parchment and set the pans aside. Line three baking sheets with parchment paper and set them aside. Preheat the oven to 350°F.

2. Step 2.

   In a large bowl, sift together 3½ cups all-purpose flour, 4 teaspoons ground cinnamon, 2 teaspoons kosher salt, 2 teaspoons baking soda, 2 teaspoons cayenne, 2 teaspoons ground cardamom, and 1½ teaspoons ancho chili powder. Set aside.

3. Step 3.

   In a medium bowl, combine 12 ounces bittersweet chocolate (chopped), 1½ cups Dutch-process cocoa powder, and 1 tablespoon instant espresso powder. Pour 1½ cups boiling water over the mixture and stir until smooth. Then stir in 2 cups sour cream (at room temperature) and 2 tablespoons vanilla extract until fully incorporated.

4. Step 4.

   In the bowl of a stand mixer fitted with the paddle attachment, cream 1½ cups (3 sticks) unsalted butter (at room temperature) and 4 cups packed dark brown sugar on medium-high speed until light and fluffy, about 3–5 minutes. Add 10 large eggs (at room temperature) one at a time, scraping down the bowl after every two eggs.

5. Step 5.

   Reduce the mixer speed to low. Add the flour mixture and the chocolate mixture in three alternating batches, beginning and ending with the flour. Mix just until combined after each addition. Scrape down the sides of the bowl once more, then pour the batter evenly into the three prepared cake pans.

6. Step 6.

   Bake the cakes at 350°F until the center springs back when touched lightly and the edges pull away from the pan (small cracks will form on the surface), about 45 minutes. Rotate the pans front to back and top to bottom halfway through baking. Let the cakes cool in the pans for about 15 minutes, until the pans are comfortable to touch, then flip the cakes out onto the lined baking sheets to cool completely before frosting.

7. Step 7.

   Once the cakes are completely cool, frost between the layers, around the sides, and on top with the Bittersweet Chocolate Frosting.