Hot Chili Chocolate Cake
The richness of the chocolate and chili combination is an ideal finish to a Mexican feast.
55 min
12 servings
280 calories
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
Instructions
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, Trans 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.