Best 6 Chocolate Chile Cake Recipes

MEXICAN CHOCOLATE CHILE CAKE

Steps:

• Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
• Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
• Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
• Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
• Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
• Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
• Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
• Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
• Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.

CHOCOLATE-CHILE CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.
• In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside.
• Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended.
• Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.
• Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries.

CHOCOLATE CHILE CAKE

Steps:

• For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
• Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
• Lightly dust the sides of the pans with flour, tapping out the excess.
• For best results, use a mixer with a wire whip attachment.
• Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
• In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
• Remove the pan from the heat and stir in the vanilla.
• Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
• The mixture should be grainy.
• Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
• Add the eggs on at a time, beating well after each addition.
• Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
• Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
• To cool, set the pans on a wire rack for 15 minutes.
• Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
• Let sit until completely cool before frosting.
• For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
• Stir in the buttermilk.
• Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
• Stir in the bourbon and vanilla.
• The frosting should stiffen as it cools.
• When it has reached a spreadable consistency, assemble the cake.
• If necessary, trim the tops of the cakes so they are level.
• Place one of the cake layers onto a 9-inch round cardboard cake circle.
• Spread 1 cup of the chilled frosting over the cake layer.
• Sprinkle 1 cup of the chopped walnuts over the frosting.
• Place the second layer of the cake onto the frosted base.
• Use the remaining frosting to cover the top and sides of the cake.
• Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
• To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.

CHOCOLATE-ANCHO CHILE FLOURLESS CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper and butter the paper. Set aside.
• In the top of a double boiler, melt the chocolate and butter over medium-low heat. Remove from the heat and whisk in the cocoa, chili powder, and salt.
• In a bowl, whisk together the egg yolks with 1/2 cup of the sugar until thick and pale yellow in color. Fold the chocolate mixture into the yolks and mix well.
• In another bowl, whisk the egg whites until thick. Whisking, add the remaining 1/2 cup sugar gradually and continue to beat to form a light meringue. In several additions, fold into the chocolate mixture, being careful not to deflate the meringue. Gently pour into the prepared pan and bake until the edges are set but the center is still moist and a few crumbs stick to a tester, about 45 minutes.
• Remove from the oven and cool completely in the pan on a wire rack.
• Run a thin, sharp knife around the edge of the cake. Remove the pan sides and gently lift away the cake. Invert onto a cake plate, remove the bottom and peel away the parchment.
• In a bowl, beat the cream with an electric mixer until frothy. Add the confectioners' sugar and cinnamon and continue to beat until the cream holds soft peaks.
• To serve, slice the cake with a portion of the sweetened whipped cream. Garnish with cocoa powder and serve.

CHOCOLATE FUDGE CAKE WITH DULCE DE LECHE, CHOCOLATE FUDGE FILLING AND CHILE PEPPER SWISS MERINGUE BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and lightly flour three 6-inch round cake pans.
• Whisk together the flour, sugar, cocoa, baking powder, espresso powder and salt in a mixer bowl until well combined. Add the milk, oil, eggs and vanilla to the flour mixture and beat on medium speed until well combined. Reduce the speed to the lowest setting and carefully add 1 cup boiling water. Increase the speed to medium-high and continue to beat, about 1 minute (see Cook's Note).
• Divide the batter among the prepared cake pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pans on a rack for 10 minutes, then turn out onto racks to cool completely.
• For the dulce de leche filling: Whisk together the dulce de leche and heavy cream until well combined and smooth.
• For the chocolate fudge filling: Combine the condensed milk, evaporated milk, cocoa powder and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 30 minutes. Transfer to a bowl and place in the refrigerator to cool and thicken.
• For the chile pepper Swiss meringue buttercream: Meanwhile, place the egg whites, salt and 1 cup of the sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk gently and constantly until the sugar is dissolved and the egg whites are hot, about 4 minutes. Remove from the heat. Beat with a mixer fitted with the whisk attachment at medium-high speed until thick and cool, about 5 minutes. Beat in the butter until the buttercream comes together.
• Boil the chile peppers and remaining 3/4 cup sugar together for 10 minutes. Let the peppers cool slightly, then peel and remove the seeds. Pulse the peppers in a food processor until smooth, then press through a strainer to remove any chunks. Mix about 8 tablespoons of the pepper puree into the buttercream, or more to taste.
• To assemble: Level off the tops of the cake layers with a serrated knife. Place one layer on a cake plate and spread with the dulce de leche filling. Top with another cake layer and spread with the chocolate fudge filling. Top with the remaining cake layer and frost the outside with the chile pepper buttercream. Serve immediately or let stand at room temperature for up to 2 hours.

SPRING HILL RANCH'S CHOCOLATE CHILE CAKE

Steps:

• 1. NOTE: 10 hours of cool-down and chill time are NOT included in the above preparation time
• 2. Adjust an oven rack in the middle position and preheat the oven to 375°. Prepare a 9-inch spring form pan by cutting a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. You will be using a bain marie (water bath) in the baking, so put your water on to a boil. To assure no water seeps into your pan, tear off an 18-inch length of heavy duty aluminum foil, center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan.
• 3. In a medium saucepan over low heat, bring the espresso, brown sugar and the cinnamon sticks to a simmer. Simmer the mixture until the syrup has thickened a little and has become very fragrant, about 20 minutes. A cube or two at a time, stir in the butter, adding more as it melts. Stir in the cayenne pepper. Set aside.
• 4. Place the semi-sweet and the unsweetened chocolates in a large mixing bowl. Pour in the hot coffee mixture and whisk until the chocolate is completely melted. Whisk in the beaten eggs until they are completely blended and the mixture is smooth.
• 5. Scrape the batter into your prepared spring-form pan. Set the pan in a large, deep, oven-proof skillet or roasting pan and set it on the oven rack. Pour in enough boiling water to come halfway up the sides of the pan. The cake will bake from the edges inward. If you take a peek at it after about 40 minutes, the outer 1/2-2/3 will appear cooked while the rest will still be soft. Bake it until the center is set and barely wiggles when you shake the pan gently, 50 to 70 minutes.
• 6. Carefully remove the cake from the water bath and place it on a cooling rack to cool it to room temperature, about 2 hours. Remove the foil and chill the cake in the pan in the refrigerator for at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release the sides. Place a platter on top of the cake and flip it over. Remove the bottom of the pan, and peel off the parchment. Keep the cake in your refrigerator until about half an hour before serving. Store any that might escape being eaten in the refrigerator.