Spicy Chocolate Fiesta Cake with Raspberry Swirl 🌶️🍫🎉

Chili Chocolate Cinnamon Cake Recipe

🕒 Prep Time: 15 minutes
🕒 Cook Time: 30-35 minutes
🕒 Total Time: Approximately 1 hour
🍽️ Servings: 10 servings
🥣 Yield: 1 cake

Description:

Indulge in the rich flavors of chocolate infused with a hint of chili and cinnamon in this decadent Chili Chocolate Cinnamon Cake. Topped with whipped cream and a raspberry squeeze sauce, it’s a dessert that will delight your taste buds and impress your guests.

Ingredients:

• 1 1/2 cups buttermilk
• 1 cup butter
• 3/4 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1 3/4 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups chopped hazelnuts
• 1/2 cup heavy cream
• 1 1/2 cups confectioners’ sugar
• 1/3 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 cup frozen raspberries in light syrup

Instructions:

For the Cake:

1. Preheat your oven to 350°F. Grease, flour, and line the bottom of two nine-inch round cake pans with parchment paper.
2. In a heavy saucepan, whisk together the buttermilk, butter, cocoa powder, and chili powder over medium heat until the butter has melted.
3. In a large mixing bowl, whisk together the granulated sugar, flour, cinnamon, baking soda, and salt.
4. In a small bowl, whisk the eggs and vanilla extract.
5. Pour the chocolate mixture over the flour mixture and whisk until blended. Add the egg mixture and whisk again, then stir in the chopped hazelnuts.
6. Pour the batter into the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Transfer the cakes to baking racks, allow them to cool for 10 minutes, then remove them from the pans. Return the cakes to the racks and let them cool completely.

For the Whipped Cream:

1. Chill a bowl and beaters in the refrigerator until cold.
2. Beat the heavy cream until it starts to thicken. Add the confectioners’ sugar and cream of tartar, and continue beating until soft peaks form.
3. Add the vanilla extract and beat until stiff peaks form.

For the Raspberry Squeeze Sauce:

1. Puree the frozen raspberries and liquid in a blender or food processor.
2. Strain the mixture through a sieve and store it in a squeeze bottle in the refrigerator. This sauce can be made 4-5 days ahead of time.

To Assemble and Serve:

1. Place one cake layer on a serving dish and top it with half of the whipped cream.
2. Add the second cake layer and then the remaining whipped cream.
3. Chill the assembled cake for at least 2 hours.
4. Before serving, place slices of the cake on dessert dishes and drizzle the raspberry sauce in a decorative pattern around the edges.

Enjoy the spicy-sweet goodness of this Chili Chocolate Cinnamon Cake, complemented perfectly by the creamy whipped topping and tangy raspberry sauce!