Chocolate Chili Arbol Spice Cake Recipe

Name: Chocolate Chili Arbol Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Medium tangelos sliced in eigths; 1 ounce Stick unsalted butter; 1 cup maple syrup; 1 Whole chili arbol; 1 Stick unsalted butter; 1 cup Plus 2 tablespoons packed brown sugar; 1 egg; 1 cup espresso cold; 1 cup molasses; 6 ounces bitter sweet chocolate melted; 2 1/2 cups flour; 1 tablespoon cinnamon; 1/2 teaspoon ground chili arbol powder; 1/4 teaspoon white pepper; 1 tablespoon baking powder; 1 teaspoon baking soda

Servings: persons

2 Medium tangelos sliced in eigths
1 ounce Stick unsalted butter
1 cup maple syrup
1 Whole chili arbol
1 Stick unsalted butter
1 cup Plus 2 tablespoons packed brown sugar
1 egg
1 cup espresso cold
1 cup molasses
6 ounces bitter sweet chocolate melted
2 1/2 cups flour
1 tablespoon cinnamon
1/2 teaspoon ground chili arbol powder
1/4 teaspoon white pepper
1 tablespoon baking powder
1 teaspoon baking soda

1
Line a 9 inch round baking pan with parchment paper. Grease sides of pan.
2
Add 4 oz of butter and whole chili arbol (it's important to keep the chili whole so that it doesn't get too spicy) to a sauce pan and melt. Add syrup and cook for 2 minutes. When combined, add sliced tangelos stir and cook for 5 minutes. Remove tangelo slices to the parchment papered baking pan. Arrange in a circular pattern. Continue cooking the butter, chili and syrup until reduced to the hard crack stage or 10 more minutes. When the mixture is thick, pour on top of the sliced tangelos.
3
Whip 4 oz of butter and brown sugar until creamy and fluffy. Add egg, beat until fluffy.
4
In a separate bowl sift dry ingredients together. Then add to the butter/egg batter.
5
Combine espresso and molasses and add slowly to the batter. Once the liquids are incorporated and fully mixed fold in the melted chocolate. Pour batter on top of the tangelo slices and syrup.
6
Bake in a 350 oven for about 50 minutes or until a knife inserted comes out clean.

1172

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Medium tangelos sliced in eigths, 1 ounce Stick unsalted butter, 1 cup maple syrup, 1 Whole chili arbol, and more.

Yes, Chocolate Chili Arbol Spice Cake falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chili Arbol Spice Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions