Spicy Dark Chocolate Cake with Chili and Cinnamon
A sophisticated dark chocolate cake infused with warm spices including cayenne pepper and cinnamon, creating a complex flavor profile with subtle heat and depth. Perfect for those who enjoy unexpected flavor combinations.
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Ingredients
- Dark chocolate200 g
- Unsalted butter150 g
- Granulated sugar200 g
- Eggs3 large
- All-purpose flour175 g
- Cocoa powder30 g
- Cinnamon1.5 tsp
- Cayenne pepper0.25 tsp
- Baking powder1.5 tsp
- Baking soda0.5 tsp
- Salt0.5 tsp
- Espresso powder1 tbsp
- Hot water120 ml
Nutrition
380
Calories (kcal)
6
Protein (g)
48
Carbs (g)
18
Fat (g)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- 2
Melt dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 3
In a separate bowl, whisk together sugar and eggs until pale and thick, about 3-4 minutes.
- 4
Combine flour, cocoa powder, cinnamon, cayenne pepper, baking powder, baking soda, and salt in another bowl.
- 5
Fold the dry ingredients into the egg mixture alternately with the chocolate mixture, starting and ending with dry ingredients.
- 6
Dissolve espresso powder in hot water and fold into the batter until just combined.
- 7
Pour batter into prepared pan and smooth the top.
- 8
Bake for 32-38 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
- 9
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips
- •
Use high-quality dark chocolate (70% cacao or higher) for best results
- •
Don't overmix the batter to keep the cake tender
- •
Start with 1/4 teaspoon cayenne and adjust to taste preference
- •
Serve slightly warm for enhanced flavor complexity