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Chili Chocolate Cake

post #1 of 8
Thread Starter 

Hi there.

 

I am hoping that some of you who know a bit more about baking science than I do can give me some feedback.

 

I currently make some chile - chocolate brownies. The recipe calls for the addition of 1 tsp cinnamon and 1tsp ancho chili powder to a recipe that makes an 8x8 pan. I would like to make a cake with the same zip as the brownies. I have seen the doctored mix recipe on Cake Central that suggests adding 2 1/2tsp cinnamon, 2 tsp chile powder and 1/2 tsp cayenne powder to the mix dry ingredients; however, I prefer to bake from scratch. Assuming I make enough batter to give me the same amount as a box mix (2  - 8" rounds I think) could I just add the same amount of cinnamon and chile powder to the dry ingredients for my stand-by chocolate cake?

 

Thanks for your help.

post #2 of 8

Yes you can increase the amounts of spice that you add to cake batter. No adjustment necessary.

 

But bake a single layer as a test if you are using sour cream or yogurt or buttermilk or lemon/vinegar in the batter.  These acid ingredients sometimes change the taste of hot pepper spices.

post #3 of 8
I have a recipe that I love. It's for cupcakes but I'm sure it could be used for a cake. Although I've never tried it.

Cin-Chili Chocolate

3 cups AP flour
2 cups sugar
1/2 cup cocoa powder (I use Hershey)
2 tsp baking soda
2 tsp cinnamon
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 cup vegetable oil
2 cups water
2tsp vanilla extract
2 tbsp apple or white vinegar

Bake at 350 F 15-20 min for cupcakes.


This pairs really well with a cinnamon buttercream.

I hope this gives you an idea of what to do for you recipe or at least gives you a new one to try. icon_biggrin.gif
post #4 of 8
Thread Starter 

Thank you to both of you. I love the idea of a cinnamon buttercream. I think I will have to bake an experimental cake this evening.

post #5 of 8

Please let us know how this tastes after you bake this tonight. I am going to copy this recipe and put it in my documents to try at a later date. Thanks for the recipe!! It is greatly appreciated!! Mary
 

post #6 of 8

Chocolate chili cupcakes are always popular.  I use regular chili powder, and also top with cinnamon buttercream.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #7 of 8
Thread Starter 

Thank you for the recipe. I did my trial and it is perfect - just the right hint of chile spice to complement the chocolate. The suggestion of a cinnamon buttercream was spot on. This is going to be a great addition to our American Thanksgiving dinner tomorrow - not terribly traditional I know but I over did the pumpkin with Canadian Thanksgiving this year.

post #8 of 8
I'm glad it worked out well for you! I'm not a chocolate lover myself, but I really like this cake a lot.
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