Hot Chili Chocolate Cake
The richness of the chocolate and chili combination is an ideal finish to a Mexican feast.
Ingredients
- 1 3⁄4 cups all-purpose flour
- 2 cups sugar
- 3⁄4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp Chili Seasoning
- 1 tsp salt
- 2 eggs
- 1⁄2 cup vegetable oil
- 1 cup cold, strong coffee
- 1 cup buttermilk
- 1 tsp vanilla extract
Preparation
- Preheat oven to 350° F (175° C). Lightly spray a 9 x 13” pan with vegetable oil.
- Whisk together flour, sugar, cocoa, baking soda, baking powder, crushed chilies and salt into mixing bowl.
- Add eggs, oil, coffee, buttermilk and vanilla extract. Beat with an electric mixer at medium speed for 2 minutes. Pour batter into prepared pan.
- Bake for 40 minutes or until toothpick inserted in centre of cake comes out clean.
Nutritional Information
Per serving: Calories 280, Fat 12 g (Saturated 2.5 g, 0 0 g), Cholesterol 40 mg, Sodium 470 mg, Carbohydrate 43 g (Fiber 3 g, Sugars 25 g), Protein 5 g.
Tips
Dust cake with cocoa, and for an extra touch, decorate with a couple of fresh chilies to let people know they are in for a special treat.