Chili Chocolate Cake 34 Comments

Sep 10, 2008

I just completed watching the movie Chocolat with Juliet Binoche, Judi Dench and Johnny Depp. It’s a movie about a woman’s journey introducing chocolate to a small village in France in the 1960’s. She opens a chocolaterie that shakes up the rigid morality of the community. Her chili powder with cocoa was one of the big hits with all the locals that ventured to go into her store. The tag line of the movie is “One Taste Is All It Takes”. With the movie as the inspiration I made this chili chocolate cake. The chili adds a wonderful subtle warmth with every bite. I must confess I ate three pieces of the cake, as it was so delightful.

According to Wikipedia historically chocolate was consumed in a bitter, spicy drink called xocoatl (chocolate), and was often flavored with vanilla, chile pepper, and achiote (known today as annatto). Xocoatl was believed to fight fatigue, a belief that is probably attributable to the theobromine content. If you haven’t had a chance to see Chocolat I highly recommend it, it’s a heart warming movie. You’ll also feel inspired to make this cake too!

Chili Chocolate Cake (Image 2)

Ingredients

1 cup or 7oz. best quality cooking chocolate, I used 72% unsweetened chocolate
6 ⅓ tablespoons unsalted butter, softened
2 tablespoons all purpose flour
½ teaspoon chili powder
1 cup super fine sugar
3 eggs, separated

Serves

6

Prep Time

20 minutes

Cook Time

35 minutes

Directions

Preheat oven to 180°C/350°F

Gently melt the chocolate in the oven, microwave or in a heat-proof bowl suspended over simmering water (as per chocolate fondue recipe).

Mix the chocolate with the softened butter, flour, chili powder, sugar and lightly beaten egg yolks.

Beat the egg whites until soft peaks form. Fold the egg whites into the chocolate mixture.

Turn the cake mixture into a buttered loaf tin (approximately 8 inches long) and bake in pre-heated oven for 35 minutes. The cake will be cooked when a thin crust has formed on top. It may appear slightly under-cooked inside, however it will become firmer as it cools. The ultimate result is a moist, dense cake with a crackly exterior.

Turn out onto cake rack as soon as it is cooled.

Credit

Elizabeth David, French Provincial Cooking

Filed Under

Dessert

Spices Used

Chili

34 Comments

I have always wanted to make a chili chocolate cake. But never could find a simple recipe. Ill try this recipe this weekend.

—Amy, over 5 years ago

it's amazing, thanks! (:

—Flynn, over 5 years ago

wow! How beautiful. i love the powdered sugar dusting and the display with blueberries. one of my favorite combos is chocolate and spice... this sounds lovely!

heather, over 5 years ago

This looks really delicious. I really like the use of chilies.

Fearless Kitchen, over 5 years ago

Did you use a semi sweet chocolate? And what kind of chili did you use? Being from the Southwest we have many kinds. Thanks, Can't wait to make it. Melissa

—Melissa, over 5 years ago

I used a 72% baking chocolate, and used regular chili powder from a bottle

—Ursula, over 5 years ago

Ursula,
Did you use SWEETENED baking chocolate? or unsweetened chocolate? I would like to make this cake this weekend.
Thanks, Stacey Snacks

Stacey Snacks, over 5 years ago

I used unsweetened baking chocolate.

—Ursula, over 5 years ago

I would love to make this recipe. How many ounces of chocolate did you use?

—Kristina , over 5 years ago

Hi Kristina, I used 7 ounces of chocolate

—Ursula, over 5 years ago

Hi Ursula,

Is it only two tablespoons of flour? Should I expect to see something more like brownie batter?

—Ellie, over 5 years ago

Yes, its only two, yes the batter will more look more like brownie batter, than a traditional cake batter.

—Ursula, over 5 years ago

Ursula,
I made your chili chocolate cake and it came out delicious. Thanks for the helpful hints. It will be on my blog within the next few days, giving you credit. Thanks!
Stacey Snacks

Stacey Snacks, over 5 years ago

That looks delicious, cant wait to make it. It should be served with vanilla ice cream.

—Del, over 5 years ago

ended up with a cinder block! wtf???

—SS, over 5 years ago

how the hell do you measure out 6 1/3 tablespoons of butter!?!? what a daft measurement, whats that in grams?

—Frank, over 5 years ago

350 degrees centigrade must be totally wrong. surely 180 or thereabouts?

—Sophie, over 5 years ago

Hi Sophie,
Indeed you are correct!. Ursula

—Ursula, over 5 years ago

i am making this on the week-end and i only have sweetened chocolate, will it make a big difference in the flavour? or should i adjust the amount of chili powder i use, to get the same taste

—Elliot, over 5 years ago

Hi Eliot, I would reduce the sugar to half a cup to make up for the sweetened chocolate. Let me know how it goes. Ursula

—Ursula, over 5 years ago

Does this recipe require modification in order to make cupcakes? Other than the time spent in the oven, of course.

—Missy, over 4 years ago

Missy,
I would use an existing chocolate batter for the cupcake and add 1 teaspoon of chili powder. Let me know how it goes. Ursula

—Ursula, over 4 years ago

Hello, I would just like to know, does this make a good birthday cake as well? I know that it's a very moist cake and I'm just making sure that it's okay to put icing on it. I'm making it tomorrow for my mom's birthday. Thanks! :)

—Benjamin, over 4 years ago

Oh yes, and would you have any suggestions as to what icing I may use? I'm thinking white with little red chili designes or probably black...

—Benjamin, over 4 years ago

Is powdered sugar the same as super fine sugar?

—Amy, over 4 years ago

Hi Amy, you should check out this link. It explains powdered vs super fine sugar.
http://www.slashfood.com/2006/05/23/sugar-vs-powdered-sugar-vs-superfine-sugar/
Ursula

—Ursula, over 4 years ago

This is oneof the most easy cake to make love it thank you.

—tina wilkin, over 4 years ago

This is driving me nuts! I have been trying my very best not to get tempted into another chocolate binge but this, this is just way too much! What's the use of going on a diet? Lol

Kathy - My Online Meals, over 4 years ago

Just made this it was easy :)

But i got worried it was not cooked properly because my tin was a differnt size so left it in for another 20 minutes which was a shame beacuse the sides are very crunchy but the middle is gorgeous... i'll deff be making it again though!

—gem, over 4 years ago

About to try this over the weekend.

—Lynne, in South Arica, over 3 years ago

can i double this recipe?

—Ira, in Canada, over 3 years ago

I've made this about 6 months ago, and i have one in the oven as we speak, oh yes. (plus i had a little taster of the batter, and it is chiiillay) Thanks for the superbe recipe

—Poupette, over 3 years ago

I cannot WAIT to read more of this. I mean, you just know so much about this. So much of it Ive never even thought of. You sure did put a new twist on something that Ive heard so much about. I dont believe Ive actually read anything that does this subject as good justice as you just did.

San Diego bathroom remodeling, over 3 years ago

This is a good post. This post give truly quality information.I’m definitely going to look into it.Really very useful tips are provided here.thank you so much.Keep up the good works

San Diego Real Estate, over 3 years ago

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