Hot Chili Chocolate Cake

55 min

12 servings

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.

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.