Set oven to 350°F. In one bowl whisk together flour, cocoa powder, ancho chile, and baking soda. In another bowl combine buttermilk and water. Set aside.
In the bowl of a stand mixer with a paddle attachment combine melted butter, sugar, and vanilla. Beat in eggs, one at a time.
Gradually add in flour and buttermilk mixtures, alternating between the two, beating until well blended after each addition.
Use a #16 scoop to portion out cakes onto a parchment lined sheet tray, ensuring at least 2" between scoops. Slam sheet tray on counter to slightly flatten cakes.
Bake until cakes are cooked through, about 12-15 minutes. Allow to cool completely. Store ambiently on a parchment lined sheet tray well wrapped in plastic.
Hibiscus Buttercream
In a bowl stir together water and ground hibiscus. Allow to hydrate.
In the bowl of a stand mixer with a paddle attachment beat together butter, ancho, and hibiscus mixture until light and fluffy. Gradually beat in powdered sugar until light and fluffy.
Place in piping bag and hold until ready to use.
Whoopie Pies
For each pie, pipe enough buttercream onto the flat side of one of the cakes to cover it. Top with a second cake and press slightly to secure.
Serve 1 pie per order.
Chef's Tip!
This recipe can easily be made into cupcakes or even a layered cake!
