Pastel de chocolate picante con chiles
Servings
12- 16
Prep Time
30 minutes
Cook Time
30 minutes
Spice up your dessert with this unique and indulgent Spicy Chocolate Cake with Chilies! This recipe combines rich chocolatey goodness with a surprising kick of cayenne pepper and a sprinkle of Korean chili flakes for a cake that's sure to be a conversation starter. Perfect for adventurous eaters and those who love a hint of heat in their sweets.
Ingredients
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1 3/4 cups all purpose flour
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3/4 cup unsweetened cocoa powder
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1 1/2 teaspoon baking soda
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1 1/2 teaspoon baking powder
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1 teaspoon salt
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1 teaspoon cayenne pepper
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2 cups granulated sugar
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2 large eggs
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1 cup milk
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1/2 cup vegetable oil
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2 teaspoons pure vanilla extract
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1 cup boiling water
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2 teaspoons instant coffee
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1 stick butter (1/2 cup), melted
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2/3 cup unsweetened cocoa powder
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3 cups icing sugar
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6 tablespoons milk
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1 teaspoon pure vanilla extract
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Sprinkle of Korean chili flakes
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Korean chili flakes
- Bird's Eye chilies (optional)
Chocolate Frosting
Garnish
Directions
Chocolate Cake
Preheat oven to 350°F
Grease 3x 8-inch round cake pans with butter. Then line the bottoms with parchment paper.
Sift together flour, cocoa, baking soda, baking powder, salt, and cayenne pepper into a large bowl. Then whisk in the sugar.
In another bowl whisk the eggs. Then add the milk, oil, and vanilla. Whisk to combine.
Pour the wet ingredients into the bowl with the dry ingredients and whisk until smooth. Wiping down the sides of the bowl with a silicone spatula.
Add the 2 teaspoons of instant coffee in the boiling water and stir to dissolve.
Pour the coffee into the cake batter, and mix well.
Pour equal amounts of the batter into the 3 cake pans (approximately 1.75 cups each).
Place cakes in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean.
Let cool for 10 minutes, then remove from pans and let cool on a wire rack for at least an hour before frosting.
Chocolate Buttercream Frosting
Add the melted butter to a bowl, then whisk in cocoa powder.
Add about 1/2 cup icing sugar and about a tablespoon of milk, whisk (or stir) to combine. Repeat until all the icing sugar and milk have been incorporated and the frosting is smooth and spreadable.
Stir in then vanilla
Frost the top of each layer of the cake, then the sides.
Garnish and Serve
Garnish with Korean chili flakes and Bird's Eye chilies (optional). Enjoy!
