CHOCOLATE CHILE CAKE
Make and share this Chocolate Chile Cake recipe from Food.com.
Provided by Elmotoo
Categories Dessert
Time 1h5m
Yield 1 9inch layer cake
Number Of Ingredients 21
Steps:
- For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
- Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
- Lightly dust the sides of the pans with flour, tapping out the excess.
- For best results, use a mixer with a wire whip attachment.
- Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
- In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
- Remove the pan from the heat and stir in the vanilla.
- Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
- The mixture should be grainy.
- Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
- Add the eggs on at a time, beating well after each addition.
- Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
- Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
- To cool, set the pans on a wire rack for 15 minutes.
- Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
- Let sit until completely cool before frosting.
- For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
- Stir in the buttermilk.
- Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
- Stir in the bourbon and vanilla.
- The frosting should stiffen as it cools.
- When it has reached a spreadable consistency, assemble the cake.
- If necessary, trim the tops of the cakes so they are level.
- Place one of the cake layers onto a 9-inch round cardboard cake circle.
- Spread 1 cup of the chilled frosting over the cake layer.
- Sprinkle 1 cup of the chopped walnuts over the frosting.
- Place the second layer of the cake onto the frosted base.
- Use the remaining frosting to cover the top and sides of the cake.
- Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
- To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.
MEXICAN CHOCOLATE CHILE CAKE
This is a big batter and the cake is very rich. Make sure you have a lot of people around you when you bake it - or you will find yourself eating too much of this delicious, but oh-so-sinful cake with that little sting of chile. Serve with vanilla quark curd or vanilla yogurt and some slices of fresh mango.
Provided by Ridiculina
Categories World Cuisine Recipes Latin American Mexican
Time 1h55m
Yield 12
Number Of Ingredients 18
Steps:
- Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
- Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
- Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
- Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
- Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
- Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
- Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
- Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.
Nutrition Facts : Calories 698.1 calories, Carbohydrate 54.9 g, Cholesterol 176.7 mg, Fat 51.7 g, Fiber 4.6 g, Protein 9.5 g, SaturatedFat 21.7 g, Sodium 190.8 mg, Sugar 46 g
CHOC CHILLI CAKE
This was given to me by a friend a few years ago. It his his Mum's recipe, and it makes an incredible chocolate cake!
Provided by Sara 76
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Grease and line a cake tin.
- Combine cocoa and water, stir until smooth.
- Add all other ingredients, except the eggs.
- Sir until combined.
- Stir in egg yolks, one at a time.
- Beat egg whites until soft peaks form.
- Fold in chocolate mix in 2 batches.
- Bake at 180C for 1 1/4 hours or until firm.
- Cool in the pan.1.
Nutrition Facts : Calories 3987.7, Fat 285.6, SaturatedFat 145.4, Cholesterol 1166.6, Sodium 1408.5, Carbohydrate 379, Fiber 53.2, Sugar 291.2, Protein 76
ESPRESSO, CHOCOLATE & CHILLI CAKE WITH COFFEE CREAM
The warmth of coffee and chilli combine beautifully with chocolate in this impressive dinner party dessert, finish with double cream
Provided by Jennifer Joyce
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 22cm springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.
- Melt the chocolate and butter together over a pan of simmering water, or in a microwave. Once melted, whisk together until smooth and add the espresso powder and chillies and chilli powder, if using. Whisk the egg yolks with the brown sugar and caster sugar, either in an electric mixer or with an electric hand whisk, for 5-10 mins until thick and pale. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.
- Pour the chocolate mixture onto the beaten yolks and sugar, and gently mix until smooth. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. Pour the batter into the prepared tin and bake for 40-45 mins until the cake is set but with a slight jiggle in the centre. (If the cake is starting to brown too quickly, cover with a piece of baking parchment.)
- Leave to cool in the tin - it will sink a little as it cools. Run a knife around the inside of the cake tin to loosen. Remove the baking parchment and place on a cake stand. Whisk the cream and espresso powder until soft peaks form. Serve on the side or spoon on top of the cake dusted with a little cocoa powder.
Nutrition Facts : Calories 682 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
More about "choc chilli cake recipes"
FLOURLESS CHOCOLATE-CHILI CAKE (CAKE SLICE BAKERS …
From myrecipereviews.com
4.4/5 (5)Total Time 1 hrCategory CakesCalories 138 per serving
- Melt the butter, chocolate, and cayenne pepper in a small saucepan. Once the chocolate has melted, remove from the heat and stir in the coffee and vanilla, combining well. Set it aside and let it cool for at least 15 minutes.
- In a large bowl, whisk together the eggs and sugar for 3 to 5 minutes, or until thick, pale and fluffy. Pour the cooled chocolate mixture into the eggs. Add the salt and fold gently until chocolate is completely incorporated without deflating eggs.
- Pour the batter into the prepared pan and bake 35 to 40 minutes (checking at 35 minutes) until the cake is just baked and slightly wobbly in the middle.
CHILLI CHOCOLATE CAKE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Category Cake
HAIRY BIKERS' CHOCOLATE AND CHILLI MOUSSE PIE RECIPE
From bbc.co.uk
CHOCOLATE CHILLI CAKE (PASTEL DE CHOCOLATE Y CHILE) - SBS
From sbs.com.au
FLOURLESS CHILLI CHOCOLATE CAKE RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
CHOPPED SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CRYSTELLE PEREIRA’S RECIPES FOR MILLIONAIRE’S SHORTBREAD AND LIME …
From theguardian.com
25 BEST BUNDT CAKE RECIPES - WHAT TO BAKE IN A BUNDT PAN - DELISH
From delish.com
THOMASINA MIERS’ RECIPE FOR DARK CHOCOLATE CHILLI CAKE AND …
From theguardian.com
CHILLI AVOCADO CHOCOLATE CAKE - MAYURI'S JIKONI
From mayuris-jikoni.com
HOW TO MAKE MEXICAN CHOCOLATE AND CHILLI CAKE | HOUSE …
From youtube.com
CHOCOLATE CHILI CAKE RECIPE - TITLI'S BUSY KITCHEN - YOUTUBE
From youtube.com
SOCK-IT-TO-ME CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
CHOCOLATE CHILLI CAKE - BOSSKITCHEN.COM
From bosskitchen.com
PASCALE’S KITCHEN: MY ABSOLUTE FAVORITE CHOCOLATE CAKES
From jpost.com
CLASSIC CHOCOLATE CAKE WITH CHILLI CHOCOLATE FROSTING
From thelemonapron.com
CHOCOLATE WACKY CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CHILLI CHOCOLATE CAKE RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
CHOCOLATE LAVA CAKE RECIPE - THE NEW YORK TIMES
From nytimes.com
CHILI CHOCOLATE ORANGE CAKE - WE SHOULD COCOA - DOM IN THE KITCHEN
From dominthekitchen.com
EASY CHOCOLATE BUTTERCREAM FROSTING - SIMPLY RECIPES
From simplyrecipes.com
CHOCOLATE CHILLI CAKE | COMMUNITY RECIPES - NIGELLA LAWSON
From nigella.com
CANNOLI RECIPE - THE TELEGRAPH
From telegraph.co.uk
CHOCOLATE & CHILLI CUPCAKES - ELIZABETH'S KITCHEN DIARY
From elizabethskitchendiary.co.uk
REALLY EASY CHOCOLATE CAKE WITH CHILLI, SALT AND TEQUILA - SBS
From sbs.com.au
#time-to-make #course #main-ingredient #preparation #desserts #vegetarian #cakes #chocolate #dietary #low-sodium #low-in-something #4-hours-or-less
You'll also love