Spicy Chocolate Cake
This spicy chocolate cake is rich, moist, and perfectly balanced with a kick of heat. Layers of soft chocolate cake and whipped chocolate buttercream are infused with cinnamon and cayenne pepper for a cozy, warming twist on classic chocolate cake.
Equipment
- 2 large mixing bowls
- 1 whisk
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 1 offset spatula
- 1 bench scraper optional
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Ingredients
Chocolate Cake
- 75 grams cocoa powder
- 200 milliliters hot coffee
- 120 grams vegetable oil
- 280 grams granulated sugar
- 2 large eggs room temperature
- 240 grams sour cream room temperature
- 1 teaspoon vanilla extract
- 180 grams all purpose flour
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons cayenne pepper
Chocolate Buttercream Frosting
- 226 grams unsalted butter room temperature
- 40 grams cocoa powder
- ½ teaspoon vanilla extract
- 360 grams powdered sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- ¼ teaspoon salt
- 80 grams heavy cream room temperature
Instructions
Chocolate Cake
- Preheat the oven to 350°F (177°C). Lightly grease two 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and grease the parchment as well.
- In a large mixing bowl, whisk together the cocoa powder and hot coffee until smooth. Let the mixture cool for a few minutes before continuing.75 grams cocoa powder, 200 milliliters hot coffee
- Whisk in the oil, granulated sugar, eggs, sour cream, and vanilla extract until the batter is smooth and glossy.120 grams vegetable oil, 280 grams granulated sugar, 2 large eggs, 240 grams sour cream, 1 teaspoon vanilla extract
- Add the flour, baking powder, baking soda, salt, cinnamon, and cayenne pepper to the wet ingredients folding gently with a rubber spatula. Mix just until the flour streaks disappear. A few small lumps are fine.180 grams all purpose flour, 1 ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, 2 teaspoons cayenne pepper
- Divide the batter evenly between the prepared pans. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
- Remove from the oven and let the cakes cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely, about 30-45 minutes.
Chocolate Buttercream Frosting
- Beat the room temperature butter with a handheld or stand mixer on medium-high speed for 2-3 minutes, until it’s pale and creamy.226 grams unsalted butter
- Beat in the cocoa powder and vanilla on low speed until combined. The mixture may look crumbly at first- that’s normal.40 grams cocoa powder, ½ teaspoon vanilla extract
- Gradually mix in the powdered sugar, one cup at a time, followed by the cinnamon, cayenne, and salt. Start on low speed so the sugar doesn’t puff out of the bowl, then increase to medium. The frosting will look thick and slightly dry.360 grams powdered sugar, 1 teaspoon ground cinnamon, ½ teaspoon cayenne pepper, ¼ teaspoon salt
- With the mixer on low, slowly pour in the heavy cream. Once combined, increase the speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and holds stiff peaks. If it’s too thick, add another tablespoon of cream; if too soft, beat for another minute or two.80 grams heavy cream
Assembly
- Once the cake layers are completely cool, level the tops with a serrated knife if needed. Place one layer on a cake stand or turntable and spread about 1 cup of frosting evenly over the top.
- Place the second cake layer on top upside down so the surface is flat. Using an offset spatula and bench scraper, spread a thin layer of frosting over the entire cake to trap any crumbs. This is the crumb coat. Refrigerate or freeze the cake for 15-20 minutes until the frosting feels firm to the touch.
- Spread the remaining frosting evenly over the top and sides of the cake, smoothing as you go. Finish with a sprinkle of cinnamon, cocoa powder, or chili flakes. Then slice and serve at room temperature.
Notes
Spice level: The spice is mild and adds warmth without being overwhelming. For more heat, increase the cayenne or use chili powder for a smoky flavor.
Coffee substitute: Hot water can be used instead of coffee if preferred. Coffee enhances the chocolate flavor but won’t make the cake taste like coffee.
Make ahead: Bake and cool the cake layers, then wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
Storage: Store the frosted cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let it come to room temperature before serving.
Nutrition
Serving: 1sliceCalories: 583.6kcalCarbohydrates: 72.2gProtein: 5.3gFat: 33.9gSaturated Fat: 15.8gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 8.5gTrans Fat: 0.7gCholesterol: 87.1mgSodium: 290.9mgPotassium: 228.4mgFiber: 4.3gSugar: 53.9gVitamin A: 907.7IUVitamin C: 0.6mgCalcium: 83.8mgIron: 2.3mg
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