Spicy Chili Chocolate Cake is a dessert made with butter, sugar, eggs, unsweetened cocoa, flour, and vanilla. After baking, it's filled and topped with a luxurious ganache made with cream, dark chocolate, and chili pepper, for a spicy touch that perfectly contrasts with the aromatic sweetness of the cocoa.
Once ready, this irresistible dessert will be perfect to serve at the end of a meal, during a dinner with guests, or for a special snack, accompanied by an infusion or a cup of tea.
Do Chocolate and Chili Go Together?
Yes! The combination of chocolate and chili pepper has deep roots, dating back to ancient Mesoamerican civilizations. In particular, the Mayans and Aztecs often mixed roasted and ground cocoa beans with water and spices to add heat and intensity. The sweetness and creaminess of chocolate balance the heat and smoky notes of chili, creating a complex, layered flavor that is both rich and slightly spicy. This combination is traditional in some Mexican desserts, like mole sauce, and has also become popular in chocolates, truffles, and baking. The key is to use the right balance—too much chili can overpower the chocolate, but a subtle amount enhances its depth and adds an exciting kick.
What Type of Chili Pepper Should You Use?
The best chili peppers are those that provide warmth without overwhelming heat. Popular choices include ancho chili (dried poblano), chipotle, or mild cayenne, which add a subtle smokiness and depth of flavor that complements the chocolate. For a slightly brighter, fruity kick, chili de árbol or Guajillo can also work, but it’s best to start with a small amount and adjust to taste.
Chocolate Chili Cake Variations
The cake batter can be flavored with grated orange or lemon zest and made with rice flour for a gluten-free version. As for the filling, if you like, you can make a white chocolate ganache, following our recipe and adding the chili peppers as directed.
Storage Instructions
The spicy chocolate chili cake is best stored in the refrigerator, covered with a cake cover, for up to 2 days.
Ingredients
How to Make Chocolate Chili Cake
To prepare the spicy cocoa cake, start by pouring the cream into a saucepan, add the chili pepper and light the fire.
To prepare the spicy cocoa cake, start by pouring the cream into a saucepan, add the chili pepper and light the fire.
Heat the cream until it almost boils, then pour it into a bowl together with the chopped dark chocolate, going to eliminate the pieces of chili pepper.
Heat the cream until it almost boils, then pour it into a bowl together with the chopped dark chocolate, going to eliminate the pieces of chili pepper.
Mix everything well until you get a smooth and shiny cream. Cover with cling film and let cool completely, then place in the fridge to firm up.
Mix everything well until you get a smooth and shiny cream. Cover with cling film and let cool completely, then place in the fridge to firm up.
Prepare the dough: beat the butter with the sugar in a large bowl, then add the eggs and incorporate them well.
Prepare the dough: beat the butter with the sugar in a large bowl, then add the eggs and incorporate them well.
Also combine the flour, cocoa, baking powder and vanilla, sifting them through a fine mesh sieve.
Also combine the flour, cocoa, baking powder and vanilla, sifting them through a fine mesh sieve.
Combine the powders, complete with the milk and a pinch of salt, then mix everything well.
Combine the powders, complete with the milk and a pinch of salt, then mix everything well.
Spread the dough into a 20cm diameter pan, already buttered and floured. Then bake the cake in a preheated static oven at 320°F/160°C for 30-35 minutes, checking the internal cooking with the toothpick test before removing it from the oven.
Spread the dough into a 20cm diameter pan, already buttered and floured. Then bake the cake in a preheated static oven at 320°F/160°C for 30-35 minutes, checking the internal cooking with the toothpick test before removing it from the oven.
Remove the cake from the oven and let it cool completely, then turn it out onto a cookie rack and divide it in half to obtain two discs of equal thickness.
Remove the cake from the oven and let it cool completely, then turn it out onto a cookie rack and divide it in half to obtain two discs of equal thickness.
Take 300 grams of chocolate ganache and whip it with an electric whisk until firm and frothy, then fill the base of the cake.
Take 300 grams of chocolate ganache and whip it with an electric whisk until firm and frothy, then fill the base of the cake.
Cover the filling with the second cake disc. Heat the remaining ganache slightly in the microwave or in a bain-marie, then pour it over the surface of the cake.
Cover the filling with the second cake disc. Heat the remaining ganache slightly in the microwave or in a bain-marie, then pour it over the surface of the cake.
Cover the cake completely with the ganache, spreading it lightly with a spatula. Transfer the cake to the refrigerator until the topping is completely firm.
Cover the cake completely with the ganache, spreading it lightly with a spatula. Transfer the cake to the refrigerator until the topping is completely firm.
The spicy chocolate chili cake is ready: cut it into slices and enjoy!
The spicy chocolate chili cake is ready: cut it into slices and enjoy!
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