This is a very fun recipe I found on the internet when I was in a “spicy foods” mood. I never thought of combining chocolate AND spice in a dessert! It was my first time making such a cake, though next time I will be altering this recipe a bit as this tasted more like chocolate cake with green specs. It is possible the jalapeños I purchased were not in season (the hotter the temperature, the hotter the peppers), so next time I may either use serranos or process the whole jalapeño, seeds and all! Also I discovered the frosting got really runny once it was left at room temperature for a while. Next time I’ll be using buttermilk in lieu of milk.
- 1 cup semi-sweet chocolate morsels ~ melted, cooled
- 1 1/4 cups organic evaporated cane sugar
- 3/4 cup (1 1/2 sticks) organic butter ~ softened
- 1 teaspoon vanilla extract
- 3 organic eggs
- 2 cups unbleached all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup organic whole milk
- 2 tablespoons jalapeños ~ seeded, diced (about 1 large or 2 medium peppers)
*Preheat oven to 350º F. *Beat granulated sugar, butter and vanilla extract in large mixer bowl. *Add eggs; beat for 1 minute. *Beat in melted morsels. *Combine flour, cinnamon, baking soda and salt in medium bowl; beat into chocolate mixture alternately with milk. *Stir in jalapeños. *Pour into two well-greased 9-inch-round baking pans or one 13 x 9-inch baking pan. *Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. *Cool in pan(s) for 20 minutes; invert onto wire rack(s) to cool completely.
- 3 cups sifted powdered sugar (add more to thicken the frosting)
- 1/3 cup organic whole milk
- 1/4 cup (1/2 stick) butter ~ softened
- 2 ounces cocoa powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1 3/4 cups sliced, toasted almonds (optional)
*Beat powdered sugar, milk, butter, cocoa powder, vanilla extract and salt in small mixer bowl until mixture is smooth and creamy. *Frost cake. *Decorate sides with nuts.