Spicy Chocolate Cake
There's something about delicious chocolate cake recipes that keep people coming back slice after slice. If you'd like to take a trip to the wild side, try this Spicy Chocolate Cake. Add in jalapenos if you dare, or leave them out. It's your choice on how daring you want to be.
- For the Chocolate Cake:
- 1 cup semi-sweet chocolate morsels, melted and cooled
- 1 1/4 cup granulated sugar
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 1 teaspoon vanilla
- 3 large eggs
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 tablespoon Ortega Diced Jalapeños, (optional)
- For the Frosting:
- 3 cups sifted powdered sugar
- 1/3 cup milk
- 1/4 cup (1/2 stick) butter or margarine, softened
- 2 packets of Nestle unsweetened chocolate flavor
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the Chocolate Cake
Preheat oven to 350 degrees F. Grease two 9-inch-round baking pans or one 13 x 9-inch baking pan.
Microwave morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.
Beat granulated sugar, butter and vanilla extract in large mixer bowl until creamy.
Add eggs; beat for 1 minute. Beat in melted chocolate.
Combine flour, cinnamon, baking soda and salt in medium bowl; beat into chocolate mixture alternately with milk. Stir in jalapeÃ±os. Pour into prepared pan(s).
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 20 minutes; invert onto wire rack(s) to cool completely.
For the Frosting:
Melt Nestle unsweetened chocolate according to package.
Beat powdered sugar, milk, butter, Nestle unsweetened chocolate, vanilla extract and salt in small mixer bowl until mixture is smooth and creamy. Frost cake.
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