Spicy Chocolate Cake

By barbaran

Jalapeños peppers add a spicy kick to this luscious chocolate cake. Adapted with permission from Nestle USA and VeryBestBaking.com

Ingredients

• 1 cup(s) semisweet chocolate chips
• 1.25 cup(s) granulated sugar
• .75 cup(s) (1 1/2 sticks) unsalted butter or margarine, softened
• 1 teaspoon(s) pure vanilla extract
• 3 large eggs
• 2 cup(s) flour
• 1 tablespoon(s) ground cinnamon
• 1 teaspoon(s) baking soda
• .5 teaspoon(s) salt
• 1 cup(s) milk
• 1.5 tablespoon(s) finely minced seeded jalapeños
• 3.25 cup(s) sifted confectioners’ sugar
• .33 cup(s) milk
• .25 cup(s) (1/2 stick) unsalted butter or margarine, softened
• 2 ounce(s) unsweetened chocolate,, melted
• 2 teaspoon(s) pure vanilla extract
• .25 teaspoon(s) salt

Details

Servings 12
Adapted from delish.com

Preparation

Step 1

Preheat oven to 350 degrees F. Grease two 9-inch round baking pans or one 9” x 13” baking pan. Microwave chocolate chips in an uncovered medium-size microwave-safe bowl on high power for 1 minute; stir. (Chips may retain some of their original shape.) If necessary, microwave at additional 10- to 15-second intervals, stirring in between, just until melte

In a large bowl, combine granulated sugar, butter and vanilla; beat with electric mixer until creamy. Add eggs; beat for 1 minute. Beat in melted chocolate chips. In a medium-size bowl, combine flour, cinnamon, baking soda and salt; beat into chocolate mixture alternately with the milk. Stir in jalapeños. Pour into prepared pan(s).

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan(s) for 20 minutes, then invert onto wire rack(s) to cool completely.

Meanwhile, prepare frosting: In a small bowl, beat confectioners’ sugar, milk, butter, melted chocolate, vanilla and salt until smooth and creamy. Frost cake.