Spicy Chocolate Cake Recipe

Name: Spicy Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. semisweet chocolate chips; 1 1/4 c. granulated sugar; 3/4 c. unsalted butter or margarine; 1 tsp. pure vanilla extract; 3 large eggs; 2 c. flour; 1 tbsp. ground cinnamon; 1 tsp. baking soda; 1/2 tsp. salt; 1 c. milk; 1 1/2 tbsp. finely minced seeded jalapenos; 3 1/4 c. sifted confectioners sugar; 13 c. milk; 1/4 c. unsalted butter or margarine; 2 oz. unsweetened chocolate,; 2 tsp. pure vanilla extract; 1/4 tsp. salt

Servings: persons

1 c. semisweet chocolate chips
1 1/4 c. granulated sugar
3/4 c. unsalted butter or margarine
1 tsp. pure vanilla extract
3 large eggs
2 c. flour
1 tbsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 c. milk
1 1/2 tbsp. finely minced seeded jalapenos
3 1/4 c. sifted confectioners sugar
13 c. milk
1/4 c. unsalted butter or margarine
2 oz. unsweetened chocolate,
2 tsp. pure vanilla extract
1/4 tsp. salt

1
Preheat oven to 350 degrees F. Grease two 9-inch round baking pans or one 9 x 13 baking pan.
2
Microwave chocolate chips in an uncovered medium-size microwave-safe bowl on high power for 1 minute; stir.
3
(Chips may retain some of their original shape.)
4
If necessary, microwave at additional 10- to 15-second intervals, stirring in between, just until melte
5
In a large bowl, combine granulated sugar, butter and vanilla; beat with electric mixer until creamy.
6
Add eggs; beat for 1 minute.
7
Beat in melted chocolate chips.
8
In a medium-size bowl, combine flour, cinnamon, baking soda and salt; beat into chocolate mixture alternately with the milk.
9
Stir in jalapenos.
10
Pour into prepared pan(s).
11
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
12
Cool in pan(s) for 20 minutes, then invert onto wire rack(s) to cool completely.
13
Meanwhile, prepare frosting: In a small bowl, beat confectioners sugar, milk, butter, melted chocolate, vanilla and salt until smooth and creamy.
14
Frost cake.

2957

kcal

Calories

106

Fat

453

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

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 c. semisweet chocolate chips, 1 1/4 c. granulated sugar, 3/4 c. unsalted butter or margarine, 1 tsp. pure vanilla extract, and more.

Yes, Spicy Chocolate Cake falls under the Baking & Desserts 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!

Spicy Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions