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Chocolate Chile Cake

A unique chocolate cake that pairs the sweetness of chocolate with the subtle heat from chili for a delightful combination of flavors.

  • Total Time: 9 hours 30 minutes (includes chilling)
  • Yield: 12 servings 1x



1 cup espresso
1 packed cup dark brown sugar
3 cinnamon sticks
1 teaspoon ground cayenne pepper
3 sticks (12 ounces) unsalted butter, cubed
12 ounces semisweet chocolate
4 ounces unsweetened chocolate
8 large eggs, beaten


Preheat your oven to 375 degrees F.
Prepare a 9-inch springform pan with parchment and foil as described to waterproof it.
In a saucepan, simmer espresso, sugar, and cinnamon on low heat for 20 minutes until fragrant.
Stir in cubed butter until melted, then add cayenne pepper.
Pulse chocolates in a food processor until chopped, then transfer to a bowl.
Pour warm espresso mixture over chocolate, whisk until smooth.
Whisk in beaten eggs until fully incorporated.
Pour batter into the prepared pan.
Set pan into a large skillet or roasting pan, fill with water halfway up the sides of the springform pan.
Bake for 50-60 minutes until the center is set.
Cool to room temperature, then chill in the refrigerator for at least 8 hours.
Remove from springform pan, invert onto a platter, and peel off parchment.


Make sure the springform pan is tightly wrapped in foil to prevent any water from seeping in.
Chilling the cake overnight allows for the flavors to meld together and the texture to set.

  • Author: 9
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Bake
  • Cuisine: Fusion
  • Diet: Halal


  • Serving Size: 1 slice
  • Calories: Approximately 450 kcal
  • Sugar: Not specified
  • Sodium: Not specified
  • Fat: Not specified
  • Saturated Fat: Not specified
  • Unsaturated Fat: Not specified
  • Trans Fat: 0g
  • Carbohydrates: Not specified
  • Fiber: Not specified
  • Protein: Not specified
  • Cholesterol: Not specified

Keywords: Chocolate Cake, Spicy Chocolate, Chile Chocolate, Dessert, , ,