- 1
Ingredients
- 2 cups sugar, divided
- 1/4 habanero pepper, roughly chopped, seeds removed
- 3 eggs
- 5/8 cup vegetable oil
- 2 cups cake flour
- 1 cup Dutch dark cocoa powder
- 1 tablespoon baking soda
- Pinch salt
- 2/3 cup sour cream
- 1 1/4 cups buttermilk
Preparation
Step 1
Directions1. Preheat oven to 325 degrees and grease well a 8×11 baking dish or a
10-inch Bundt pan.
2. Place about ½ the sugar in a food processor with habanero pepper.
Pulse until the peppers are evenly blended into the sugar, creating the
sweet and spicy backbone to this recipe.
3. In a standing mixer with paddle attachment, cream all the sugar,
habanero pepper, eggs, and vegetable oil on medium speed until
mixture is a pale yellow and of frothy consistency.
4. Sift together all dry ingredients. Slowly add the sifted dry ingredients to
the frothy wet mixture; the mixture will become a rich chocolaty paste.
5. In two parts, with mixer still running, add sour cream to soften up the
paste. Scrape down the sides of the bowl often to be certain the
mixture is smooth.
6. Add buttermilk to finish the batter.
7. Pour batter into prepared pan and bake for 30−40 minutes or until a
toothpick comes out clean. Allow cake to cool completely before
enjoying!
Note: For added texture, you can fold ½ cup−1 cup chocolate chips
into the batter before baking.
Directions1. Preheat oven to 325 degrees and grease well a 8×11 baking dish or a
10-inch Bundt pan.
2. Place about ½ the sugar in a food processor with habanero pepper.
Pulse until the peppers are evenly blended into the sugar, creating the
sweet and spicy backbone to this recipe.
3. In a standing mixer with paddle attachment, cream all the sugar,
habanero pepper, eggs, and vegetable oil on medium speed until
mixture is a pale yellow and of frothy consistency.
4. Sift together all dry ingredients. Slowly add the sifted dry ingredients to
the frothy wet mixture; the mixture will become a rich chocolaty paste.
5. In two parts, with mixer still running, add sour cream to soften up the
paste. Scrape down the sides of the bowl often to be certain the
mixture is smooth.
6. Add buttermilk to finish the batter.
7. Pour batter into prepared pan and bake for 30−40 minutes or until a
toothpick comes out clean. Allow cake to cool completely before
enjoying!
Note: For added texture, you can fold ½ cup−1 cup chocolate chips
into the batter before baking.