Hot Chili Chocolate Cake
The richness of the chocolate and chili combination is an ideal finish to a Mexican feast.
1 3⁄4 cups all-purpose flour
2 cups sugar
3⁄4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp Chili Seasoning
1 tsp salt
1⁄2 cup vegetable oil
1 cup cold, strong coffee
1 cup buttermilk
1 tsp vanilla extract
- Preheat oven to 350° F (175° C). Lightly spray a 9 x 13” pan with vegetable oil.
- Whisk together flour, sugar, cocoa, baking soda, baking powder, crushed chilies and salt into mixing bowl.
- Add eggs, oil, coffee, buttermilk and vanilla extract. Beat with an electric mixer at medium speed for 2 minutes. Pour batter into prepared pan.
- Bake for 40 minutes or until toothpick inserted in centre of cake comes out clean.
Per serving: Calories 280, Fat 12 g (Saturated 2.5 g, Trans 0 g), Cholesterol 40 mg, Sodium 470 mg, Carbohydrate 43 g (Fibre 3 g, Sugars 25 g), Protein 5 g.
Dust cake with cocoa, and for an extra touch, decorate with a couple of fresh chilies to let people know they are in for a special treat.