Texas Chili Cake

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 664, total fat 38 G., saturated fats 19 G., proteins 6 G., carbohydrates 79 G., fiber 3 G., cholesterol 103 mg, sodium 272 mg, sugar 59 G.

Chocolate and chili peppers add a rich and complex flavor to this delicious cake. The delicate sponge is topped with luscious glaze and crunchy pecans, and every component of this cake delivers the perfect balance of sweetness and chili spice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

220g unsalted butter, plus extra for greasing the pan
2 dried guajillo peppers, seeds removed
2 cups premium flour
1 cup granulated sugar
2/3 cup firmly packed brown sugar
0.5 tsp salt
0.5 tsp baking powder
1/4 cup unsweetened cocoa powder
0.5 cups of sour milk or kefir
2 large eggs
2 tsp vanilla extract
1 teaspoon of baking soda

Glaze

1.5 tbsp. chopped pecans
165 g unsalted butter
0.5 tsp cayenne pepper
A pinch of salt
2 tablespoons unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, guajillo pepper, pecans, cocoa, eggs, sour milk, kefir

Cooking the dish according to the recipe:

Preheat oven to 175°C, line a 22x32cm baking dish with foil and grease the foil.
Cake:

In a dry medium saucepan over medium heat, toast the chili peppers until darkened and more pliable, about 5 minutes. Remove from heat, add 1 cup water, and let soak for 5 minutes. Transfer the chili peppers and liquid to a blender and puree. Strain through a fine-mesh sieve back into the saucepan. Finely chop any remaining chili pieces and add them to the saucepan.

Meanwhile, combine the flour, granulated sugar, brown sugar, salt, and baking powder in a large bowl; set aside. Add the butter and cocoa powder to the chili puree in the saucepan; bring to a boil over medium heat, stirring until the butter has melted. Add the flour mixture and stir until smooth. Combine the buttermilk, eggs, vanilla extract, and baking soda in a measuring cup; add to the batter in two additions and stir until smooth.
Pour the batter into the prepared pan, spreading it evenly. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool slightly in the pan.
Meanwhile, prepare the glaze.:

Combine the pecans, butter, cayenne pepper, and salt in a medium saucepan. Cook over medium heat until the butter melts and the pecans are lightly toasted, about 5 minutes. Using a slotted spoon, set aside 1/2 cup of the pecans for the topping. Stir the cocoa powder into the saucepan and remove from the heat. Add the powdered sugar in two additions, alternating with the milk, mixing well after each addition.
Immediately pour the hot glaze over the warm cake and spread it evenly to cover. Decorate with nuts and let cool completely before slicing.