Chile Chocolate Cake 2 Recipe

I absolutely adore this recipe because it combines rich cocoa with a bold kick from cayenne pepper, resulting in an unexpected yet delightful flavor twist. Plus, there’s something so captivating about the blend of dark chocolate and hot coffee that makes each bite irresistibly moist and comforting.

I adore discovering singular flavor pairings, and my Chile Chocolate Cake 2 does just that. It’s a cake of spicy, rich, and deep chocolate flavor.

I use rich blends of spices and flavorings to achieve that perfect balance between sweet and spicy chocolate—using cayenne pepper and cinnamon, for instance. Of course, the flavor of chocolate itself is so multifaceted and complex that it takes on the light and subtle flavors of the spices remarkably well.

Ingredients

All-Purpose Flour:
Delivers carbohydrates in an edible form; a foundation upon which to build other foods.

Unsweetened Cocoa Powder:
Contains abundant antioxidants; contributes profound chocolate taste.

Cayenne Pepper:
Provides a zesty wallop; thought to rev up the metabolic engine.

Granulated Sugar:
Sweetens and helps in keeping cakes moist; provides energy.

Unsalted Butter:
Provides vitamins, minerals, and protein; contributes richness and moisture.

Contains ample amount of saturated fats.

Dark Chocolate:
Is rich in chocolate; contains antioxidants.

Hot Coffee:
Strengthens chocolate flavor; imparts richness without obvious coffee flavor.

Ingredient Quantities

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• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 3.5 ounces dark chocolate, melted and cooled
• 1/2 cup hot coffee

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Instructions

1. Set your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it.

2. In a bowl of medium size, mix thoroughly the flour, cocoa powder, baking powder, baking soda, cinnamon, cayenne pepper, and salt. Set aside.

3. In a big mixing bowl, mix together the sugar and softened butter until light and fluffy.

4. Add the eggs, one by one, beating well after each addition so that each is fully incorporated before adding the next. Beat in the vanilla.

5. Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Stir until just combined.

6. Blend in the melted and cooled dark chocolate until it’s evenly mixed.

7. Slowly add the hot coffee to the mixture, combining it with the rest of the ingredients until the batter is smooth and consistent. Take care to not overmix; you don’t want to develop any gluten in the batter.

8. Into the cake pan that has been readied for the batter, pour the batter and smooth the top with a spatula.

9. Place in the preheated oven, and bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

10. Let the cake cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely before serving.

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Measuring cups and spoons
4. Medium mixing bowl
5. Large mixing bowl
6. Hand mixer or stand mixer
7. Rubber spatula
8. Wire whisk
9. Small saucepan (for melting chocolate)
10. Cooling rack
11. Toothpick

FAQ

• What can I use as a substitute for buttermilk? You can substitute buttermilk by mixing 3/4 cup of milk with 3/4 tablespoon of lemon juice or white vinegar and allowing it to sit for 5 minutes.
• Can I make this cake gluten-free? Yes, you can use a gluten-free all-purpose flour blend to replace the regular flour in a one-to-one ratio.
• How spicy is the cake with the cayenne pepper? The cake has a subtle heat from the cayenne pepper that complements the chocolate. You can adjust the cayenne amount to your taste.
• Is there an alternative to hot coffee? If you prefer not to use coffee, you can replace it with hot water or hot chocolate for additional chocolate flavor.
• How should I melt the dark chocolate? Melt the dark chocolate using a microwave-safe bowl in 15-20 second intervals, stirring each time, or use a double boiler over simmering water.
• Can I use milk chocolate instead of dark chocolate? Yes, you can substitute milk chocolate, but it will result in a sweeter cake with less intense chocolate flavor.

Substitutions and Variations

1 cup all-purpose flour: Substitute with 1 cup whole wheat flour for a denser texture, or 1 cup gluten-free flour blend for a gluten-free option.
3/4 cup cocoa powder, unsweetened: Replace with 1/2 cup melted chocolate, but remember to cut back on the butter or add a little less sugar to achieve the right balance of fat and sweetness.
1/4 teaspoon cayenne pepper: Adjust for your desired heat level, or substitute with 1/2 teaspoon smoked paprika for a smoky flavor without excessive heat.
1 cup granulated sugar: Substitute with either 1 cup coconut sugar or 3/4 cup honey, adjusting the recipe’s liquid content as needed if using honey.
1/2 cup unsalted butter: For a dairy-free option, replace it with 1/2 cup coconut oil. If you prefer, use 1/2 cup margarine.

Pro Tips

1. Room Temperature Ingredients Ensure that your butter and eggs are at room temperature before you start baking. This will allow the butter to cream properly with the sugar and incorporate more air, resulting in a lighter cake texture.

2. Measure Flour Correctly Use the spoon-and-level method for measuring flour to avoid packing too much into your measuring cup, which can lead to a dry cake. Spoon the flour into the measuring cup and level it off with a straight edge.

3. Sift Dry Ingredients To avoid lumps and ensure an even distribution of the leaveners and spices, consider sifting the dry ingredients together. This can help create a more uniform batter.

4. Prevent Overmixing When combining the wet and dry ingredients, mix until just combined. Overmixing can develop gluten, making the cake tough instead of tender.

5. Enhance Chocolate Flavor Adding a pinch of espresso powder along with the hot coffee can enhance the chocolate flavor even more without adding a coffee taste to the cake.