Chili Chocolate recipe perfect for a dozen Cupcakes or a 9-inch cake, with the heat of a chili, dark chocolate and the depth of coffee for a mature chocolate cake.
Course Cakes
Cuisine American Fusion
Keyword Chili Chocolate Cakes
Prep Time 30 minutesminutes
Cook Time 50 minutesminutes
simmer the glaze 10 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 10servings
Equipment
9-inch springform cake pan or muffin tin
Non-stick spray
Ingredients
Cake Ingredients
2Eggs
1cupSugar
1cupCream/Milk
1/2cupOil light flavor
1cupHot Coffee
1 3/4cupsFlour extra for dusting
3/4cupRaw Cacao
1 1/2tspBaking powder
1 1/2tspBaking soda
1tspSalt
1/4tspCayenne pepperor adjust to personal heat level
1tspCinnamon
3/4cupHeavy Cream
1tbspConfectioners sugar
1tbspFlavored liqueur chocolate, coffee or your choice
Chocolate Glaze
6ozChocolate 70%
3/4cupHeavy Cream
1/2cupSugar
2tspCorn Syrup
3tbspButter
Whipping Creamoptional
3/4cupHeavy Cream
1/4cupPowdered sugar
1tbspLiqueur
pinchcayenne pepper
Instructions
CakePreheat oven to 350. Prepare muffin tin with cupcake papers, or spray non-stick, and lightly dust a 9-inch springform pan with flour.
Make a strong cup of coffee and keep it hot, set aside.
In a large mixing bowl with a hand mixer, or stand mixer, whip eggs and sugar together about 5 minutes, until light in color. Slowly pour in the cream/milk and oil.
In a separate medium bowl, sift the dry ingredients, then gently whisk into the wet ingredients. Last, slowly pour in the hot coffee and mix well. Pour 3/4 full into prepared pan/tins. Bake until tester comes out clean, about 25-minutes for cupcakes and 50-minutes for cake pan. Cool completely.
Chocolate Glaze
In a medium saucepan over low-to-medium heat, place the chocolate squares, cream, sugar and corn syrup and simmer, stirring, for 10-minutes.
Remove from the stove and whisk in the butter.
Slowly pour this glaze over the cake or cupcakes and allow to set in the fridge for 30-minutes.
Optional Whipping Cream
In a stand mixer or hand mixer, whip the heavy cream until almost firm.
Add the remaining ingredients and whip until firm.
This whipped cream can be spread between the 9-inch cake, cut horizontally to make 2-layers, finishing with the chocolate glaze over the top.Or once the chocolate glaze has set over the cupcakes, a dollop of the whipped cream can be piped on top.
Video
Notes
An added measure of heat can be brought to this cake by steeping a few slices of a fresh chili pepper in the hot coffee, strained and the coffee will infuse the heated flavor into the cake.