Spicy Chocolate Cake with Chilies. With a luscious blend of fudgy decadence, and a warming hint of spice. The layers of this moist masterpiece are the perfect blend of sweet, meets heat. Finished with a velvety chocolate frosting, and a sprinkle of Korean chili flakes with salt, to enhance every nuance of flavour.
On January 27th we celebrate the cake that is most people’s favourite; National Chocolate Cake Day! Embrace your inner chocolatier, grab a fork and join us in the celebration!
Jump to:
Ingredients
- All purpose flour
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Cayenne pepper
- Granulated sugar
- Eggs
- Milk
- Vegetable oil
- Pure vanilla extract
- Boiling water
- Instant coffee
Chocolate Frosting
- Butter
- Unsweetened cocoa powder
- Icing sugar
- Milk
- Pure vanilla extract
Garnish
- Korean chili flakes
- Bird’s Eye chilies (optional)
See recipe card for instructions.
Instructions
Chocolate Cake
Preheat oven to 350Ā°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 1Ā¾ 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 Frosting
Add the melted butter to a bowl, then whisk in cocoa powder.
Add about Ā½ 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
Sprinkle with Korean chili flakes and spear Bird’s Eye chilies (optional) into the cake for a garnish. Slice and enjoy!
Watch how this cake was made here.
Equipment Used
3 x 8-inch round cake pans
This cake was baked in my Hestan Home Dual Fuel Range. Proud Hestan Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Spicy Chocolate Cake with Chilies recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James š
š Recipe
Spicy Chocolate Cake with Chilies
Equipment
- 3 x 8-inch round cake pans
Ingredients
- 1 Ā¾ cups all purpose flour
- Ā¾ cup unsweetened cocoa powder
- 1 Ā½ teaspoon baking soda
- 1 Ā½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 2 cups granulated sugar
- 2 large eggs
- 1 cup milk
- Ā½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 2 teaspoons instant coffee
Chocolate Frosting
- 1 stick butter Ā½ cup, melted
- ā cup unsweetened cocoa powder
- 3 cups icing sugar
- 6 tablespoons milk
- 1 teaspoon pure vanilla extract
Garnish
- Sprinkle of Korean chili flakes
- Bird's eye chilies optional
Instructions
Chocolate Cake
- Preheat oven to 350Ā°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 Ā¾ 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 Frosting
- Add the melted butter to a bowl, then whisk in cocoa powder.
- Add about Ā½ 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 & Serve
- Sprinkle with Korean chili flakes and spear Birdās Eye chilies (optional) into the cake for a garnish. Slice and enjoy!
can’t wait to make this!
Thanks Shanley,
Amazing! Hope you love them as much as we do!
Have a great night š
Elaine & James
Hi
looks amazing but you have given the ingredients but not the amount to put in? I really want to try and make this but I don’t want to get the wrong amount… could you please send me?
Thank you
Hello Anna,
Sorry for any confusion this may have caused. If you scroll down the full recipe card is at the bottom of this post.
Have a wonderful day!
Elaine & James