Whisk 1/2 cup sour cream or Mexican crema, 1 minced canned chipotle in adobo, a pinch of ground ancho chile and 1/4 teaspoon kosher salt in a small bowl. (The cream can be covered and refrigerated for up to 8 hours.)
Photograph by Ryan Liebe
This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.
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