Chili Chocolate Cinnamon Cake Recipes

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CHOCOLATE-CHILE CAKE



Chocolate-Chile Cake image

Provided by Daisy Martinez

Categories     dessert

Time 9h30m

Yield 12 generous or 16 smaller servings

Number Of Ingredients 9

1 cup espresso
1 packed cup dark brown sugar
3 cinnamon sticks
1 teaspoon ground cayenne pepper
3 sticks (12 ounces) unsalted butter, cubed
12 ounces semisweet chocolate
4 ounces unsweetened chocolate
8 large eggs, beaten
Cinnamon ice cream and raspberries, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.
  • In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside.
  • Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended.
  • Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.
  • Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries.

CHOCOLATE CHILE CAKE



Chocolate Chile Cake image

Make and share this Chocolate Chile Cake recipe from Food.com.

Provided by Elmotoo

Categories     Dessert

Time 1h5m

Yield 1 9inch layer cake

Number Of Ingredients 21

1 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 cup cake flour, plus
2 tablespoons cake flour (not self-rising)
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened non-alkalized cocoa powder
2 cups water
2 tablespoons ancho red chili powder or 2 tablespoons new mexico chile powder
1 tablespoon vanilla extract
1 cup unsalted butter, cut into pieces and softened
1/2 cup buttermilk
2 large eggs, at room temperature
3/4 cup unsalted butter
3/4 cup unsweetened non-alkalized cocoa powder
6 tablespoons buttermilk
1 1/2 lbs confectioners' sugar
1 1/2 tablespoons Bourbon
3 tablespoons vanilla extract
1 1/2 cups chopped walnuts

Steps:

  • For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
  • Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
  • Lightly dust the sides of the pans with flour, tapping out the excess.
  • For best results, use a mixer with a wire whip attachment.
  • Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
  • In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
  • Remove the pan from the heat and stir in the vanilla.
  • Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
  • The mixture should be grainy.
  • Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
  • Add the eggs on at a time, beating well after each addition.
  • Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
  • Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
  • To cool, set the pans on a wire rack for 15 minutes.
  • Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
  • Let sit until completely cool before frosting.
  • For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
  • Stir in the buttermilk.
  • Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
  • Stir in the bourbon and vanilla.
  • The frosting should stiffen as it cools.
  • When it has reached a spreadable consistency, assemble the cake.
  • If necessary, trim the tops of the cakes so they are level.
  • Place one of the cake layers onto a 9-inch round cardboard cake circle.
  • Spread 1 cup of the chilled frosting over the cake layer.
  • Sprinkle 1 cup of the chopped walnuts over the frosting.
  • Place the second layer of the cake onto the frosted base.
  • Use the remaining frosting to cover the top and sides of the cake.
  • Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
  • To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.

CHILI CHOCOLATE CINNAMON CAKE



Chili Chocolate Cinnamon Cake image

Make and share this Chili Chocolate Cinnamon Cake recipe from Food.com.

Provided by Lorac

Categories     Dessert

Yield 10 serving(s)

Number Of Ingredients 17

1 1/2 cups buttermilk
1 cup butter
3/4 cup unsweetened cocoa powder
1 tablespoon dried ancho chile powder
2 cups granulated sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
2 eggs
1 1/2 teaspoons vanilla
1/2 cup finely chopped hazelnuts
1 1/2 cups chilled heavy cream
1/3 cup confectioners' sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 (10 ounce) package frozen raspberries in light syrup, thawed (optional)

Steps:

  • ---ForThe Cake---.
  • Preheat oven to 350°F, grease, flour and line, with parchment paper, the bottom of 2 nine inch round cake pans.
  • In a heavy saucepan, whisk buttermilk, butter, cocoa and chili powder over medium heat until all the butter has melted.
  • In a large mixing bowl, whisk together sugar, flour, cinnamon, baking soda and salt.
  • In a small bowl, whisk eggs and vanilla.
  • Pour chocolate mixture over flour mixture and whisk until blended, add egg mixture and whisk again, then stir in hazelnuts.
  • Pour batter into prepared pans and bake 30- 35 minutes or until toothpick inserted in center comes out clean.
  • Transfer to to baking racks, cool 10 minutes, remove from pans, return to racks and cool completely.
  • ---ForThe Whipped Cream---.
  • Chill bowl and beaters in the refrigerator until cold.
  • Beat cream until it starts to thicken, add sugar and cream of tartar, continue beating until soft peaks form, add vanilla and beat until stiff peaks form.
  • ---ForThe Raspberry Squeeze Sauce---.
  • Puree raspberries and liquid in a blender or processor, strain in a sieve and store in squeeze bottle in the refrigerator (can be made 4-5 days ahead of time).
  • ---ToAssemble And Serve---.
  • Place one cake layer on a serving dish and top with 1/2 the whipped cream, add second layer and the remaining whipped cream.
  • Chill at least 2 hours.
  • Place cake slices on desert dishes and drizzle raspberry sauce in a decorative pattern around the edges.

CHILI CHOCOLATE CUPCAKES



Chili Chocolate Cupcakes image

Provided by Food Network

Time 53m

Yield 24 cupcakes

Number Of Ingredients 25

3 cups cake flour
1 1/2 cups sugar
3/4 cup cocoa powder
5 tablespoons chocolate instant pudding mix
1 tablespoon baking powder
1/4 teaspoon baking soda
1 1/4 teaspoon ground chile powder
2 teaspoon ground cayenne pepper
1/2 teaspoon kosher salt
1 cup low-fat milk
5 whole eggs
1/2 cup canola oil
1 teaspoon vanilla extract
5 ounces sour cream
4 tablespoons mayonnaise
1 cup semisweet chocolate chips
Dark Chocolate Ganache, recipe follows
Edible gold dust
Vodka
24 large sugar diamond
120 small sugar diamonds
Edible gold glitter
2 1/2 pounds dark chocolate (recommended: Ghirardelli's)
1 quart heavy cream
1/4 pound butter, cubed

Steps:

  • Preheat oven to 300 degrees. Prepare a cupcake pan with 24 cupcake liners.
  • Mix the flour, sugar, cocoa powder, pudding mix, baking powder, baking soda, chile powder, cayenne, and salt in a medium bowl. Combine the milk, eggs, oil, and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the sour cream and mayonnaise. Add the dry ingredients, 1 scoop at a time, allowing each scoop to be incorporated before adding the next. Once all the dry ingredients are incorporated, stop the mixer and scrape down sides and bottom. Turn the mixer up to second speed and mix well. Turn the mixer off. Add the chocolate chips and fold in by hand. Fill the cupcake liners using a 2-ounce scoop. Bake for 15 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool completely before decorating.
  • To assemble: Place a star tip #849 in a large piping bag. Fill with Dark Chocolate Ganache and generously frost each cupcake. Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the edges of the ganache with the edible gold paint. Garnish by placing 1 large and 5 small sugar diamonds on top of each cupcake. Sprinkle with edible gold glitter.
  • Make your own double boiler by filling a pot half way with hot water. Let the water come to a boil. Place a metal bowl over the pot, making sure that the water does not touch the bottom of the bowl. Put the chocolate in the bowl and stir to melt. When the chocolate is melted completely, remove from the heat. Scald the cream (to 180 degrees F) in a pot over medium heat. Pour the heated cream over the melted chocolate and slowly incorporate; the chocolate will appear glassy. Add the butter, in pieces, to the chocolate. Mix until all the butter has melted. Let set for 1 to 2 hours. The ganache is ready when it is a pipe-able consistency.

CINNAMON CHOCOLATE POUND CAKE



Cinnamon Chocolate Pound Cake image

Enjoy this baked cinnamon chocolate pound cake - a delightful dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 12

Number Of Ingredients 9

3/4 cup sugar
3/4 cup butter or margarine, softened
3 eggs
1 1/4 cups Gold Medal™ all-purpose flour
1/3 cup milk
1/4 cup baking cocoa
3/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon

Steps:

  • Heat oven to 350° F. Grease bottom and sides of 9x5 inch loaf pan with shortening; lightly flour.
  • In large bowl, beat sugar, butter and eggs with electric mixer on low speed 1 minute, scraping bowl occasionally. Add remaining ingredients; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 2 hours.

Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 60 mg, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 420 mg

CINCO DE CHILI CHOCOLATE CUPCAKES WITH CHILI CREAM CHEESE FROSTING



Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting image

Dark chocolate cupcakes with a bite! Topped with Chili Cream Cheese Frosting. This recipe was inspired from a combination of recommendations from AR Buzzers. Thanks all! They were a huge hit at our annual Chili Cook-off. Many wanted THEM to be allowed as an entry. Add more chili and cayenne powder to taste. (IF YOU CAN TAKE IT!)

Provided by Candice

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h18m

Yield 24

Number Of Ingredients 14

1 (18.25 ounce) box devil's food chocolate cake mix
1 ½ teaspoons ground ancho chile pepper
¼ teaspoon cayenne pepper
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
1 teaspoon ground ancho chile pepper
⅛ teaspoon cayenne pepper
½ teaspoon ground cinnamon
4 cups confectioners' sugar, or more as needed
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
½ teaspoon clear vanilla extract, or to taste
24 small dried red chiles

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
  • Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
  • In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 36.1 g, Cholesterol 57.2 mg, Fat 13.5 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 248.9 mg, Sugar 28.2 g

CINNAMON CHOCOLATE CAKE



Cinnamon Chocolate Cake image

The best thing about this cake is how good it tastes. The next best thing is I can prepare it in about 45 minutes, since it gets frosted while still warm. I've even dashed home from work at lunch, baked this dessert and returned with it for an afternoon celebration. -Rosemary Woodrow, Sparks, Nevada

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 24-30 servings.

Number Of Ingredients 20

2 cups all-purpose flour
2 cups sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup water
1/2 cup vegetable oil
1/2 cup butter, cubed
1/4 cup baking cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
FROSTING:
1/2 cup butter, cubed
1/3 cup heavy whipping cream
1/4 cup baking cocoa
1-1/2 teaspoons ground cinnamon
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup finely chopped walnuts

Steps:

  • In a bowl, combine the first four ingredients. In a saucepan, combine the water, oil, butter and cocoa; bring just to a boil over medium heat. Pour over dry ingredients; mix well. Add eggs, buttermilk, vanilla and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., Meanwhile, for frosting, combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from the heat; beat in sugar and vanilla until smooth. Stir in walnuts. Carefully spread over warm cake. Cool completely.

Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON CHOCOLATE CAKE



Cinnamon Chocolate Cake image

A healthy hint of cinnamon gives this chocolate cake an extra step up over the expected sheet cake. Its sweet frosting is full of crunchy pecans. -Victor Clifford, San Jose, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 19

1/2 cup butter
1/2 cup vegetable oil
2 ounces unsweetened chocolate
1 cup water
2 large eggs, room temperature
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
FROSTING:
1/2 cup butter
6 tablespoons 2% milk
2 ounces unsweetened chocolate
3-3/4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.

Nutrition Facts : Calories 575 calories, Fat 30g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 3g fiber), Protein 5g protein.

MEXICAN CHOCOLATE CHILE CAKE



Mexican Chocolate Chile Cake image

This is a big batter and the cake is very rich. Make sure you have a lot of people around you when you bake it - or you will find yourself eating too much of this delicious, but oh-so-sinful cake with that little sting of chile. Serve with vanilla quark curd or vanilla yogurt and some slices of fresh mango.

Provided by Ridiculina

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h55m

Yield 12

Number Of Ingredients 18

2 dried red chile peppers, seeded, or to taste
1 ½ cups chopped dark chocolate
1 cup butter
2 tablespoons butter, divided
1 cup blanched almonds
1 tablespoon unsweetened cocoa powder
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons Greek yogurt
6 eggs, separated
¾ cup white sugar
6 tablespoons white sugar
1 ½ cups chopped dark chocolate
2 (1.2 ounce) packages milk chocolate bars, chopped
2 tablespoons butter
1 cup heavy whipping cream
1 tablespoon heavy whipping cream
2 tablespoons white sugar

Steps:

  • Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
  • Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
  • Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
  • Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
  • Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
  • Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
  • Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
  • Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
  • Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.

Nutrition Facts : Calories 698.1 calories, Carbohydrate 54.9 g, Cholesterol 176.7 mg, Fat 51.7 g, Fiber 4.6 g, Protein 9.5 g, SaturatedFat 21.7 g, Sodium 190.8 mg, Sugar 46 g

MEXICAN CHOCOLATE CAKE



Mexican Chocolate Cake image

Provided by Rebecca Rather

Categories     Cake     Chocolate     Dessert     Bake     Cinco de Mayo     Pecan     Cinnamon     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 21

For cake
2 sticks (1 cup) unsalted butter
1/2 cup Dutch-process unsweetened cocoa powder
3/4 cup water
2 cups granulated sugar
2 large eggs
1/2 cup well-shaken buttermilk
2 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
For glaze
2 cups chopped pecans (71/2 ounces)
1/2 stick (1/4 cup) unsalted butter
1/2 cup half-and-half
1/2 cup confectioners sugar
5 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/4 teaspoon salt
Special Equipment
a 9-inch tube pan or 12-cup bundt pan

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F. Butter cake pan well and dust with flour, knocking out excess.
  • Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
  • Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).
  • Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)
  • Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.
  • Make glaze:
  • Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.
  • Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.
  • Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

CHILLI CHOCOLATE CAKE



Chilli Chocolate Cake image

A classic chocolate sponge spiced up with fresh and dried chilli

Provided by caaaath

Time 1h

Yield Makes Cake

Number Of Ingredients 15

175g wholemeal self raising flour
175g soft light brown sugar
175g soft unsalted butter
3 large eggs, beaten
1 heaped tbsp of cocoa powder
1 tsp of baking powder
1 red chilli pepper, very finely chopped (sweet, mild chillis will work better than fiery ones)
1/2 tsp of dried chilli flakes
250g dark chocolate (chilli chocolate if you can find it)
250ml double cream
1 small knob of butter (roughly a large heaped tablespoon)
1 red chilli pepper, very finely chopped
1/2 tsp of hot chilli powder
1/2 tsp of dried chilli flakes

Steps:

  • Sift the flour, cocoa powder and baking powder into a mixing bowl.
  • Add the sugar, butter, eggs, fresh chilli and dried chilli. Beat this together until you end up with a soft mixture that falls off a spoon when you hit it against the bowl. Add a drop or two of water if you think your mixture is too stiff.
  • Divide the mixture into two baking tins (I recommend 7 inch diameter) and bake at 170 degrees C (325F) for 30 minutes, or until springy in the centre and a knife inserted into the sponge comes out clear. Allow to cool for one hour after cooking.
  • To make your filling for the middle and frosting for the top melt the chocolate over a medium heat. My method of doing this is to boil a pan of water and put a heat proof bowl on top of the pan, drop the chocolate in the bowl and stir until melted.
  • Once melted take the chocolate off the heat. Stir in the chillis, butter and cream. Cover with cling film and allow it to cool. When cooled, put the mixture in to the fridge for around an hour or until thickened enough to easily spread (but not set hard).
  • When thickened, spread the chocolate mixture as a filling and topping for your cake. Decorate with crushed pistachios and finely chopped fresh red chillis. Enjoy!

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cinnamon-cake-with-chile-chocolate-buttercream image
2020-08-06 Step 1. Preheat the oven to 350°. Butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the paper. Dust the …
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  • Preheat the oven to 350°. Butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the paper. Dust the pans with flour, tapping out the excess.
  • In a medium bowl, whisk the 1 1/2 cups of all-purpose flour with the cake flour, baking soda, baking powder, cinnamon and salt. In a standing mixer fitted with a paddle, beat the butter with the sugar at medium speed until fluffy, about 3 minutes. Beat in the eggs and vanilla until incorporated. In 3 alternating additions, add the dry ingredients and sour cream, scraping down the side of the bowl between additions.
  • Scrape the batter evenly into the prepared pans. Bake the cakes on the lower and middle racks of the oven for about 30 minutes, until golden and springy and the edges begin to pull away from the sides of the pan. Transfer the cakes to racks and let cool for 15 minutes, then turn the cakes out and let them cool completely. Remove the parchment paper.
  • In a standing mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the confectioners' sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream, vanilla, cinnamon, ancho chile powder and cayenne, then gradually beat in the bittersweet and white chocolate. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles.


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From cookinglight.com


MEXICAN CHOCOLATE CAKE RECIPE WITH CINNAMON - THE SPRUCE EATS
2022-02-15 The Spruce. In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil. The Spruce. Remove from heat and add the flour, sugar, cinnamon, and salt. …
From thespruceeats.com


CHOCOLATE-CINNAMON COFFEE CAKE RECIPE | BON APPéTIT
2013-09-12 Using an electric mixer on high speed, beat butter and remaining ¾ cup sugar in a large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, …
From bonappetit.com


MEXICAN CHOCOLATE CAKE W. WARM CINNAMON GLAZE - LUCI'S MORSELS
2018-11-20 Preheat the oven to 350 degrees F. Grease the inside of a 12-cup Bundt pan well with butter and coat with flour. Add the softened butter and sugar to the bowl of a stand mixer. …
From lucismorsels.com


SPICY CHOCOLATE CAKE WITH CINNAMON & CAYENNE BY ALANNALIPSON …
For the cake: 1 1 / 2 cups flour; 1 1 / 2 cups sugar; 2 / 3 cup unsweetened cocoa powder; 2 teaspoon baking soda; 1 teaspoon baking powder; 3 / 4 teaspoon salt; 1 tablespoon …
From thefeedfeed.com


DARK CHOCOLATE CHILI COOKIES - TWO PEAS & THEIR POD
2016-05-04 Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside. In a medium bowl, whisk together flour, baking …
From twopeasandtheirpod.com


WORLD’S BEST CHILI RECIPE WITH DARK CHOCOLATE & CINNAMON
2021-12-11 Sometimes you just need to experiment to find out what you like the best. In our World’s best chili recipe, we decided that we just LOVE the taste and richness of a few …
From zestforever.com


TOP SECRET RECIPES | CHILI'S WHITE CHOCOLATE MOLTEN CAKE
Unlock Secret Recipe 79¢. Menu Description: "Topped with vanilla ice cream under a hard chocolate shell." After the success of the Molten Chocolate Cake, Chili's chefs went back …
From topsecretrecipes.com


MEXICAN CHOCOLATE CAKE WITH CINNAMON FROSTING - NOURISH AND FETE
2018-04-26 Preheat oven to 325 degrees F. Lightly coat a 9x13-inch baking pan with cooking spray; set aside. In a large saucepan, melt butter over medium heat. Whisk in the cocoa and …
From nourish-and-fete.com


TEXAS CHOCOLATE CINNAMON CAKE - RECIPE | COOKS.COM
2020-09-26 Add buttermilk (you can substitute 1/2 cup milk with 2 teaspoons white vinegar), eggs, vanilla, soda and cinnamon. Mix well and pour into greased and floured 9 x 13 pan. …
From cooks.com


CHOCOLATE CINNAMON CAKE - THE SPICE HOUSE
Sift flour and sugar into large bowl. Bring 1 cup butter, 1/4 cup cocoa and water to a boil in saucepan. Pour over flour mixture; mix well. Add buttermilk, baking soda, cinnamon, 1 …
From thespicehouse.com


PILLSBURY CHOCOLATE CAKE MIX RECIPES : OPTIMAL RESOLUTION LIST ...
Chocolate Cake Celebration - Pillsbury Baking top www.pillsburybaking.com. Assemble cake on cake stand or serving plate by stacking the 4 cake layers and spread frosting between each …
From recipeschoice.com


THE BITE SIZE KITCHEN: CINNAMON AND CHILI DARK CHOCOLATE CAKE
2009-02-22 2 teaspoons ground cinnamon; 1.5 teaspoons chili powder ; Pinch of salt; 1/2 cup dried cherries; Powdered sugar for dusting ; Preheat oven to 350 degrees. Grease a 9.5 inch …
From bitesizekitchen.blogspot.com


AUTHENTIC CINCINNATI SKYLINE CHILI RECIPE - THERESCIPES.INFO
Best Cincinnati Chili - Authentic Skyline Instant Pot or Crockpot new www.mamagourmand.com. Simmering the ground beef without browning it first gives a softer texture, and more authentic …
From therecipes.info


CINNAMON CHOCOLATE CHIP COFFEE CAKE - BROMA BAKERY
2019-06-24 Instructions. Preheat oven to 375°F. Grease and flour a 6 cup bundt pan and set aside. In a stand mixer fitted with a paddle attachment beat the butter and sugar together until …
From bromabakery.com


CINNAMON WHITE CHOCOLATE CAKE | MCCORMICK GOURMET
2 Beat cake mix, milk, eggs, cinnamon and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 …
From mccormick.com


CHOCOLATE CHIP CAKE WITH CINNAMON AND SUGAR - EVERYDAY READING
Preheat oven to 350 degrees. Grease a 9-inch round cake pan. In the bowl of an electric mixer, combine all ingredients (except the cinnamon/sugar and chocolate chips). Beat on low for 1 …
From everyday-reading.com


I ADD CHOCOLATE TO MY CHILI TO GIVE IT EXTRA FLAVOR AND RICHNESS
2020-01-07 It adds richness, deeper flavor, and umami. The chocolate makes the ground chiles and other spices perk up and taste more like themselves. It’s akin to adding a splash of vanilla …
From southernliving.com


30-MINUTE CHOCOLATE CHILI RECIPE - AVERIE COOKS
2022-01-13 Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly. Add the the black beans, kidney beans, fire-roasted tomatoes, tomato paste, green chiles, …
From averiecooks.com


SPICY CHILI CHOCOLATE COOKIES - COMPLETELY DELICIOUS
2013-10-25 Preheat oven to 350°F. Line a sheet pan with parchment paper or a silicone mat. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars together …
From completelydelicious.com


CHOCOLATE CINNAMON CAKE - JO COOKS
2014-05-29 Preheat the oven to 375 F degrees. Grease a large bundt pan with cooking spray. Add the butter, water, oil, and cocoa to a medium saucepan and bring to a boil. Meanwhile, …
From jocooks.com


CINNAMON CHILI - FRAMED COOKS
2020-10-04 Instructions. Place beef in a large deep skillet over medium high heat and cook until browned, breaking it up with a wooden spoon. Scoop it out and set aside. Add onion and garlic …
From framedcooks.com


CHOCOLATE CINNAMON TORTE - ILOVECOOKING
Tear or cut off 15 sheets of parchment paper at least 25cm (10inches) wide. Use a pencil to trace around the bottom of a 23cm (9inch) cake tin onto the back of each parchment sheet. Set …
From ilovecooking.ie


CHILI WITH CHOCOLATE - DAVID LEBOVITZ
2011-06-20 Add the bay leaf and bring to a full boil for ten minutes. Lower the heat to a gentle simmer and cook until tender, one to three hours, adding more water if the water boils away. …
From davidlebovitz.com


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