WAY TO THE HEART
If the old saying is to be believed, then these recipes will pave your way to someone's heart
FIERY DECADENT CHOCOLATE CAKE
Cake: 1 pack Maya Decadence Devil’s Food Cake Mix, 550g 1/4 cup vegetable oil 2 pcs. whole egg
brush with *rum glaze Filling: 1 can strawberry filling 1 pc fresh bird’s eye chili or labuyo, chopped 2 tbsp. orange liqueur Ganache Icing: 250g bittersweet chocolate 150g all-purpose cream 1 tbsp. butter 2 tbsp. cocoa powder 1-2 pcs. fresh bird’s eye chili
or labuyo, chopped Rum Glaze: 1/4 cup sugar 1/2 cup water 1/4 cup rhum or orange liqueur
Preheat oven to 375 F. Grease and line two 8-inch diameter round pans.
Follow directions printed on the MAYA Decadence Devil’s Food Cake Mix. Add grated chili bars. Pour evenly into prepared pans. Bake for 20-25 minutes. Prepare Filling:
In a saucepan, mix together all ingredients for filling; cook until thick. Prepare Ganache:
Melt all ingredients in a double broiler. Continue stirring until thick or spreading consistency.
Pour into cake. Assemble the cake:
Put filling on one cake layer; cover with the other cake. Frost the cake with the ganache icing.