Best 2 Chocolate Jalapeno Cake Recipes

Indulge in a culinary fusion of sweet and spicy with the tantalizing Chocolate Jalapeño Cake. This unique dessert seamlessly blends the richness of chocolate with the subtle heat of jalapeños, creating a taste sensation that will leave your taste buds dancing. The cake itself is moist and decadent, with a tender crumb that melts in your mouth. The jalapeño flavor is perfectly balanced, adding a subtle warmth that enhances the chocolate's natural sweetness without overpowering it. This recipe also includes a luscious chocolate ganache frosting, which adds an extra layer of rich, velvety goodness. If you're looking for a dessert that is both unique and delicious, the Chocolate Jalapeño Cake is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY CHOCOLATE JALAPENO CAKE

Spicy Chocolate Jalapeno Cake image

Here's chocolate cake with a difference! This isn't a dare - jalapenos work absolutely beautifully with chocolate... And it's not as far fetched as you might think as Mayas used chili with cocoa thousands of years ago. (The amount of baking soda/powder has been changed to 2 based on the reviews.)

Provided by kolibri

Categories Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 18

Ingredients

1 cup chocolate chips, melted an cooled
1 1/4 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda or 2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 -2 tablespoon canned jalapeno, chopped finely
3 -3 1/4 cups powdered sugar, sifted
1/3 cup milk
1/2 cup butter, softened
2 teaspoons vanilla extract
3 teaspoons cocoa powder
1/4 teaspoon salt
1 1/2 cups sliced almonds

Steps:

Preheat oven to 350°F Grease two 9 inch round baking pan.
Beat sugar, butter and vanilla in large mixer bowl. Add eggs, beat for a minute. Beat in the melted chocolate. Combine flour, cinnamon, baking soda and salt, then beat into chocolate mixture alternatively with the milk. Stir in jalapenos and pour into pans.
Bake for 30-35 minutes, or until a wooden pick inserted in the middle comes out clean. Cool in pans for for 20 minutes, then invert into wire racks to cool completely.
For the frosting, beat sugar, milk, butter, cocoa, vanilla and salt in a small bowl until mixture is smooth. Frost the cake and decorate the side with almonds.

Nutrition Facts : Calories 741.1, Fat 38.1, SaturatedFat 19.4, Cholesterol 129, Sodium 629.8, Carbohydrate 95.9, Fiber 3.9, Sugar 70.5, Protein 9.6

CHOCOLATE-JALAPENO CAKE

CHOCOLATE-JALAPENO CAKE image

Categories Cake Chocolate Dessert Bake

Yield 8 ppl

Number Of Ingredients 8

Ingredients

1 pound bittersweet chocolate chips
3/4 cup butter, room temperature
1/2 teaspoon jalapeno chile pepper, seeded, deveined, and very finely chopped
5 eggs separated and at room temperature
1/4 teaspoon cream of tartar
1/2 cup firmly packed brown sugar
2 cups whipping cream (optional: flavored with Kahlua)
optional garnish - fresh berries or mint leaves

Steps:

Preheat oven to 350 degrees F. Lightly butter a 8-inch springform pan and line bottom with parchment paper. Melt chocolate in the top of a double boiler over hot water; remove from heat. --OR -- put chips in a pyrex bowl and melt in microwave for 1 minute. Stir and microwave for one more minute. To the melted chocolate, add butter and chopped jalapeno pepper. Stir occasionally until smooth. Whisk in egg yolks, vanilla extract, and flour. Remove from heat to cool. In a large bowl, beat egg whites with cream of tartar until soft peak form. Gradually add sugar and beat until stiff peaks form. Fold 1/3 of egg white mixture into chocolate. Quickly fold chocolate mixture in with the rest of the egg whites; pour mixture into prepared springform pan. Bake for approximately 20 to 25 minutes. Remove from oven and cool in pan on a wire rack. To unmold, slide a small knife around edge of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate. Cover with plastic wrap and refrigerate at least 5 hours or overnight. Serve at room temperature with whipping cream.

Tips:

For the best flavor, use high-quality chocolate with a cocoa content of at least 70%.
If you don't have fresh jalapeños, you can use 1/2 teaspoon of dried jalapeño powder.
Be careful not to overmix the batter, as this can make the cake tough.
To prevent the cake from sticking to the pan, grease and flour the pan before baking.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.
For a richer flavor, use a chocolate ganache or buttercream frosting.

Conclusion:

This chocolate jalapeño cake is a unique and delicious dessert that is perfect for any occasion. The combination of chocolate and jalapeño peppers creates a flavor that is both sweet and spicy. The cake is moist and fluffy, and the frosting is rich and creamy. If you are looking for a dessert that will impress your guests, this chocolate jalapeño cake is the perfect choice.

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