Spiced Chocolate Cake with Pinot Noir Poached Pear


Ingredients:

3 cups All Purpose Flour
1 ½ tsp Salt
¾ tsp baking soda
1 ½ tsp baking soda
2 2/3 cups granulated sugar
1 cup + 2 Tbsp Cocoa Powder
1 ½ tsp ground All spice
1 ½ tsp Cayenne Pepper
½ tsp Ground Cloves
2 tsp ground cinnamon
2 Tbsp NW Elixirs Hott Sauce #1™
1 cup + 2 Tbsp Water
1 cup + 2 Tbsp Canola Oil
5 large eggs
1 ½ tsp vanilla

Instructions:

Preheat oven to 350°F.

1 In a large bowl, vigorously whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.

2 Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.

3 Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.

4 Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.