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Nutrition Facts
Serving Size 1 (196g) Recipe makes 10 servings
Calories 741
Calories from Fat 342		(46%)
Amount Per Serving		%DV
	Total Fat 38.1g	58%
	Saturated Fat 19.4g	96%
	Monounsaturated Fat 13.1g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 129mg		43%
Sodium 629mg		26%
Potassium 280mg		8%
Total Carbohydrate 95.9g		31%
	Dietary Fiber 3.9g	15%
	Sugars 70.5g
Protein 9.6g		19%
detailed view... how is this calculated?

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Spicy Chocolate Jalapeno Cake

Recipe #138928 | 1½ hours | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: kolibri
Sep 27, 2005

Here's chocolate cake with a difference! This isn't a dare - jalapenos work absolutely beautifully with chocolate... And it's not as far fetched as you might think as Mayas used chili with cocoa thousands of years ago. (The amount of baking soda/powder has been changed to 2 based on the reviews.)

SERVES 10 -12 (change servings and units)

Ingredients

Jalapeno cake

1 cup chocolate chips, melted an cooled
1 1/4 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda or baking powder
1/2 teaspoon salt
1 cup milk
1-2 tablespoon canned jalapeno, chopped finely

Chocolate frosting

3-3 1/4 cups powdered sugar, sifted
1/3 cup milk
1/2 cup butter, softened
2 teaspoons vanilla extract
3 teaspoons cocoa powder
1/4 teaspoon salt
1 1/2 cups sliced almonds

Directions

1
Preheat oven to 350°F Grease two 9 inch round baking pan.
2
Beat sugar, butter and vanilla in large mixer bowl. Add eggs, beat for a minute. Beat in the melted chocolate. Combine flour, cinnamon, baking soda and salt, then beat into chocolate mixture alternatively with the milk. Stir in jalapenos and pour into pans.
3
Bake for 30-35 minutes, or until a wooden pick inserted in the middle comes out clean. Cool in pans for for 20 minutes, then invert into wire racks to cool completely.
4
For the frosting, beat sugar, milk, butter, cocoa, vanilla and salt in a small bowl until mixture is smooth. Frost the cake and decorate the side with almonds.

Questions about this recipe?

Browse similar recipes by category

Course > Desserts > Cakes
Main Ingredient > Chocolate
Cuisine > North American > Mexican
Preparation > Time to Make > < 4 hours
Occasion > Dinner Party
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Seeprats

On Feb 24, 2009

I tried this recipe for Vday this year...coz I was kinda bored of the regular choc.cake....the only sad bit was the jalapeno flavour was'nt very strong-i used 1 1/2 tbsp of canned jalapenos...mebbe i'd step it up a notch the next time. loved the almonds n decorated the top with a few v-day sprinkles to customize it for the occassion.

0 people found this review helpful

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From: Ginger Rose

On Apr 25, 2008

My family was seriously surprised by this cake. However it did taste lovely! I was very optimistic when I cut up the chili, thinking it would disintegrate...but it didn't, so its important to make sure its cut in very small pieces otherwise you can get some very spicy mouthfuls of cake! Thanks for this unusual recipe!

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From: SweetieDarling

On May 12, 2006

Just a bit on the dry side. I used baking powder so maybe I'll try the baking soda next time. There will definitely be a next time!!

3 people found this review helpful

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From: ~Rita~

On Oct 1, 2005

The cake rose beautifully but after it cooled it flopped. It`s more like a brownie! I did make the frosting but didn`t frost it! I suggest making it in a 9x13 pan and serving it like rich dense brownies. Now for the flavor.... so good and rich! You get chocolate at first then some warmth that is addictive. So be careful or you`ll eat the whole thing! This is really good and tasty 5 stars but I`m giving it 4 stars for eye appeal! I will make again and of course I will change the review if results are different! sept 29,05 Today I decided to use the frosting and topped each layer with canned fruit. I did enjoy it without the frosting more. Not that the frosting was bad!

3 people found this review helpful

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