The first sensation to hit me was the smell of soil, then the warmth embraced me, and then the color consumed my vision. The color green seemed so foreign to my eyes and nearly forgotten. I had left the muddy, murky, chilly outdoors and stepped inside a greenhouse, where fat, fluffy rabbits nestled in an enviable way, and the chickens were surely squawking the latest gossip. The downy chicks, the paper-thin seedlings, the climbing kale, the pop of pepper color in the corner, all of it seemed to say, “It’s time to emerge from hibernation!” It’s amazing what a dose of plants can do to your spirits!
This cake, like an early spring wander in a greenhouse, will tease your senses and bring you to life. Cinnamon, when used more robustly, adds quite a spiciness. Top that with a spicy chocolate, and you’ll start the feel the warmth that looms just around the corner.
Spice Up Your Spring!
Whole Wheat Cinnamon Spice Layer Cake with Chile Chocolate Sauce
About This Recipe: This recipe has three main components- a cinnamon simple syrup, a chile chocolate sauce and the cake itself- but none of them are very difficult. For the chili chocolate sauce, I used a dried Morita chile from my local Mexican grocer. You could also try the international section at your grocery store. You could use a variety of dried chiles, just do your research to prevent unwanted heat levels (whatever your heat level preferences may be). Cinnamon itself adds quite a kick to the cake too, so this is a very flavorful, spicy combination.