Spicy Dark Chocolate & Chili Cake

Name: Spicy Dark Chocolate & Chili Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 slices
Cuisine: fusion
Ingredients: 200 g Dark chocolate; 1.75 cups All-purpose flour; 170 g Unsalted butter; 1 cup Brown sugar; 3 count Large eggs; 2 tbsp Espresso powder; 0.25 tsp Cayenne pepper; 0.75 tsp Sea salt; 1.5 tsp Baking powder; 0.5 tsp Baking soda; 0.75 cup Buttermilk; 1 tsp Vanilla extract; 150 g Dark chocolate; 0.5 cup Heavy cream; 0.125 tsp Cayenne pepper

A sophisticated dark chocolate cake infused with cayenne pepper and espresso, topped with a silky chili-chocolate ganache. The subtle heat complements the rich chocolate flavor for an elegant, adult-oriented dessert.

Prep: 20mCook: 35mTotal: 55m12 slicesMediumfusiondessert

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Ingredients

Dark chocolate200 g
All-purpose flour1.75 cups
Unsalted butter170 g
Brown sugar1 cup
Large eggs3 count
Espresso powder2 tbsp
Cayenne pepper0.25 tsp
Sea salt0.75 tsp
Baking powder1.5 tsp
Baking soda0.5 tsp
Buttermilk0.75 cup
Vanilla extract1 tsp
Dark chocolate150 g
Heavy cream0.5 cup
Cayenne pepper0.13 tsp

Nutrition

385

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Instructions

1
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2
Melt 200g dark chocolate with 170g butter over double boiler or microwave in 30-second intervals, stirring until smooth.
3
In a large bowl, whisk together espresso powder, cayenne pepper, salt, baking powder, and baking soda with the flour.
4
In another bowl, beat brown sugar and eggs together until light and fluffy, about 3 minutes.
5
Add melted chocolate mixture and vanilla extract to the egg mixture, folding gently.
6
Alternate adding the flour mixture and buttermilk, beginning and ending with flour. Stir until just combined.
7
Pour batter into prepared pan and smooth the top.
8
Bake for 32-38 minutes until a toothpick inserted in center has a few moist crumbs.
9
Let cool in pan for 10 minutes, then turn out onto a wire rack.
10
For ganache: Heat cream until steaming, pour over 150g chopped dark chocolate, let sit 1 minute, then whisk until smooth.
11
Stir cayenne pepper into ganache.
12
Pour warm ganache over completely cooled cake, allowing it to drip down the sides.
13
Chill for 20 minutes before serving to set the ganache.

Tips

•
Use high-quality dark chocolate (70% cocoa or higher) for best flavor
•
Start with a small amount of cayenne pepper and adjust to taste preference
•
Ensure all ingredients are at room temperature before mixing
•
Do not overmix the batter to keep the cake tender
•
Let the ganache cool slightly before pouring over warm cake