WAY TO THE HEART

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FIERY DECADENT CHOCOLATE CAKE

INGREDIENTS:

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

PROCEDURE:

Prepare Cake:

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.