Spicy Chocolate Cake with Chilies
On January 27th we celebrate the cake that is most people's favourite; National Chocolate Cake Day!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. Embrace your inner chocolatier, grab a fork and join us.
Equipment
- 3 x 8-inch round cake pans
Ingredients
- 1 ¾ cups all purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 2 cups granulated sugar
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 2 teaspoons instant coffee
Chocolate Frosting
- 1 stick butter ½ cup, melted
- ⅔ 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 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 ¾ 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 ½ 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 Bird’s Eye chilies (optional) into the cake for a garnish. Slice and enjoy!
💬We'd really appreciate your feedback!
- Please take a moment to rate and review this recipe below. Your thoughts help others, and it would really make our day! Thank you - James & Elaine!
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