Spicy Chocolate Jalapeno Cake Recipes

SWEET AND SPICY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Sift together flour, cocoa, and baking powder.
• Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels.
• In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes; mixture should look thick and creamy.
• Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to prepared loaf pan.
• Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in pan. Remove from pan, and place on a wire rack to cool completely.

SPICY CHOCOLATE CAKE WITH JALAPEñO FUDGE FROSTING

Steps:

• Preheat oven to 350ºF.
• Prepare a Bundt® cake pan or three 8" round cake pans with baking spray. If using cake pans, add parchment paper rounds to the bottom of each after spraying each with the baking spray.
• Place the cocoa powder and cayenne pepper in a medium bowl and add the hot water. Whisk until smooth and set aside to cool.
• On high speed in a stand mixer or using a hand blender, blend the vegetable oil and sugar together. Add the buttermilk. Continue mixing until fluffy. Beat in the eggs and egg yolks until all are fully incorporated.
• In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
• Add the cooled chocolate mixture to the batter. Slowly add the dry ingredients to the batter, mixing well on low speed, until smooth.
• Pour batter into the fluted pan or evenly divide the batter between the three prepared cake pans. Bake at 350ºF for 25 minutes or until tester when inserted in the center comes out clean. While the cake is baking, make the frosting.
• When cakes are finished, remove from the oven and let cool on racks for no longer than 10 minutes. Turn cakes out of the pans onto racks, peel off the parchment paper, if using. Let cool completely.

SPICY CHOCOLATE JALAPENO CAKE

Steps:

• Preheat oven to 350°F Grease two 9 inch round baking pan.
• Beat sugar, butter and vanilla in large mixer bowl. Add eggs, beat for a minute. Beat in the melted chocolate. Combine flour, cinnamon, baking soda and salt, then beat into chocolate mixture alternatively with the milk. Stir in jalapenos and pour into pans.
• Bake for 30-35 minutes, or until a wooden pick inserted in the middle comes out clean. Cool in pans for for 20 minutes, then invert into wire racks to cool completely.
• For the frosting, beat sugar, milk, butter, cocoa, vanilla and salt in a small bowl until mixture is smooth. Frost the cake and decorate the side with almonds.

CHOCOLATE-JALAPENO CAKE

Steps:

• Preheat oven to 350 degrees F. Lightly butter a 8-inch springform pan and line bottom with parchment paper. Melt chocolate in the top of a double boiler over hot water; remove from heat. --OR -- put chips in a pyrex bowl and melt in microwave for 1 minute. Stir and microwave for one more minute. To the melted chocolate, add butter and chopped jalapeno pepper. Stir occasionally until smooth. Whisk in egg yolks, vanilla extract, and flour. Remove from heat to cool. In a large bowl, beat egg whites with cream of tartar until soft peak form. Gradually add sugar and beat until stiff peaks form. Fold 1/3 of egg white mixture into chocolate. Quickly fold chocolate mixture in with the rest of the egg whites; pour mixture into prepared springform pan. Bake for approximately 20 to 25 minutes. Remove from oven and cool in pan on a wire rack. To unmold, slide a small knife around edge of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate. Cover with plastic wrap and refrigerate at least 5 hours or overnight. Serve at room temperature with whipping cream.