Chocolate Chili Spice Cake
I made this cake for my cousin’s birthday. She LOVES chocolate. And she loves my cakes! Every year she asks for the same thing: A chocolate cake! I have made her at least six different chocolate cakes. This year, I tried a new recipe. Actually, it began as a cupcake recipe that I developed for my new novel that is coming out this winter. I needed a cupcake that would go great with a red Bordeaux! And voila! My Chocolate Chili Spice Cake was born! And yes…is goes great with the Bordeaux! In my novel, however, I add the Bordeaux to the cake batter and icing! YUM!!!
Please enjoy this scrumptious recipe as part of your holiday dessert table. Whether it’s a two or three layer cake, or delectable cupcakes; your family and guests will not be disappointed.
Spicy Chili Chocolate Cake
2 cups all-purpose flour, plus more for pans
2 cups dark brown sugar
1 cup good dark unsweetened cocoa powder (I use Hershey’s)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon of cinnamon
1 teaspoon of Mexican chili powder
½ teaspoon of cayenne pepper
1 cup buttermilk
½ sour cream
½ cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
½ cup of espresso or coffee
6 oz of Ghirardelli’s 60% dark bittersweet chocolate (or your choice)
8 oz of sweet baking chocolate
½ cup of heavy cream
½ teaspoon of cayenne
½ teaspoon cinnamon
½ teaspoon of Mexican chili powder
1 tablespoon of unsalted butter
½ teaspoon of vanilla
Pinch of salt
Sift together all dry ingredients except for sugar, and set aside. Mix together sugar and oil then add in the eggs. Mix sour cream, buttermilk, and coffee together. In the bowl with the sugar, oil, and eggs, mix in part of the dry ingredients (about 1/3). Then mix in half of the wet ingredients. Add another 1/3 of dry ingredients, then mix in rest of wet ingredients. Mix well and add remaining dry ingredients.
Beat for at least 3 minutes. Add the vanilla at the end. Batter will be thick. Separate and pour into two greased and floured cake pans (9 inch rounds). Bake at 350 degrees for 25-28 minutes. Allow to cool before icing.
For icing, chop the chocolate and place in a bowl. Heat the heavy cream (do not boil) add spices and vanilla to heavy cream. Pour mixture over chocolate and gently stir until chocolate is melted. Add softened butter and pinch of salt. Use to icing your cake.
Chocolate Chili Spice Cake Pic
From My Family To Yours, Happy Thanksgiving!
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