This Southwest-inspired dessert includes ingredients that don’t usually show up in cake recipes: blue cornmeal, ground chile, and cajeta, which is a thick, dark syrup made from caramelized goat’s milk. Cajeta is very popular in Mexico. The caramel has an addictive sweet flavor with no trace of goat. The hit of chile may surprise you, but as good cooks have known for a long time, there is lovely synergy between sweet and hot.
MAKES AN 8-INCH TRIPLE-LAYER CAKE; SERVES 12 TO 16