Best 2 Chocolate Chili Cake Recipes

Indulge in a culinary journey that harmoniously blends the richness of chocolate with the warmth of chili in the form of an extraordinary Chocolate Chili Cake. This unique and tantalizing recipe captivates the senses with its distinct flavor profile and stunning presentation. Prepare to embark on a baking adventure that yields a moist and decadent cake infused with a hint of spice, complemented by a luscious chocolate ganache that adds an extra layer of indulgence. Elevate your taste buds with this extraordinary creation, perfect for special occasions or as a delightful treat to satisfy your sweet cravings. Alongside this remarkable cake recipe, discover a trove of equally enticing variations, including a gluten-free Chocolate Chili Cake, a vegan Chocolate Chili Cake, and a tantalizing Chocolate Chili Cupcakes recipe. These alternatives cater to diverse dietary preferences, ensuring that everyone can savor the unique combination of chocolate and chili.

Let's cook with our recipes!

CHILI CHOCOLATE CINNAMON CAKE

Chili Chocolate Cinnamon Cake image

Make and share this Chili Chocolate Cinnamon Cake recipe from Food.com.

Provided by Lorac

Categories Dessert

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups buttermilk
1 cup butter
3/4 cup unsweetened cocoa powder
1 tablespoon dried ancho chile powder
2 cups granulated sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
2 eggs
1 1/2 teaspoons vanilla
1/2 cup finely chopped hazelnuts
1 1/2 cups chilled heavy cream
1/3 cup confectioners' sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 (10 ounce) package frozen raspberries in light syrup, thawed (optional)

Steps:

---ForThe Cake---.
Preheat oven to 350°F, grease, flour and line, with parchment paper, the bottom of 2 nine inch round cake pans.
In a heavy saucepan, whisk buttermilk, butter, cocoa and chili powder over medium heat until all the butter has melted.
In a large mixing bowl, whisk together sugar, flour, cinnamon, baking soda and salt.
In a small bowl, whisk eggs and vanilla.
Pour chocolate mixture over flour mixture and whisk until blended, add egg mixture and whisk again, then stir in hazelnuts.
Pour batter into prepared pans and bake 30- 35 minutes or until toothpick inserted in center comes out clean.
Transfer to to baking racks, cool 10 minutes, remove from pans, return to racks and cool completely.
---ForThe Whipped Cream---.
Chill bowl and beaters in the refrigerator until cold.
Beat cream until it starts to thicken, add sugar and cream of tartar, continue beating until soft peaks form, add vanilla and beat until stiff peaks form.
---ForThe Raspberry Squeeze Sauce---.
Puree raspberries and liquid in a blender or processor, strain in a sieve and store in squeeze bottle in the refrigerator (can be made 4-5 days ahead of time).
---ToAssemble And Serve---.
Place one cake layer on a serving dish and top with 1/2 the whipped cream, add second layer and the remaining whipped cream.
Chill at least 2 hours.
Place cake slices on desert dishes and drizzle raspberry sauce in a decorative pattern around the edges.

CHOCOLATE CHILI CAKE

Chocolate Chili Cake image

Number Of Ingredients 17

Ingredients

7/8 cup sugar
7/8 cup flour
3/8 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cayenne
1 egg
1/4 cup canola oil
1/2 cup milk
2 teaspoon vanilla extract
3/8 cup boiling water
1 stick butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
1 pinch salt
2 tablespoons tequila

Steps:

preheat oven to 350. grease one 8-inch round cake pan and line the bottom with parchment.
in a large bowl, whisk together all the dry ingredients. in a medium bowl, whisk together all the wet ingredients except for the boiling water. whisk the wet ingredients into the dry ingredients and then stir in the boiling water. pour into cake pans and bake until a toothpick inserted into the center comes out clean. begin checking for doneness at 16 minutes.
let cool in the pans for 10 minutes, and then turn the cakes onto a lightly greased cooling rack.
use an electric mixer to beat together all of the ingredients.

Tips:

Use high-quality chocolate for the best flavor. Look for chocolate with a cocoa content of at least 70%.
Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients combine smoothly.
Do not overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will help the frosting set properly.
If you are using a store-bought frosting, you can thin it out with a little bit of milk or cream.
Decorate the cake with your favorite toppings, such as sprinkles, chocolate chips, or chopped nuts.

Conclusion:

This chocolate chili cake is a delicious and unique dessert that is perfect for any occasion. It combines the rich flavors of chocolate and chili peppers to create a cake that is both sweet and savory. The cake is moist and fluffy, with a tender crumb. The frosting is rich and creamy, with a slight hint of spice. This cake is sure to be a hit with everyone who tries it.