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    You are in: Home / Recipes / Chili Chocolate Cinnamon Cake Recipe
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    Chili Chocolate Cinnamon Cake

    Total Time:

    Prep Time:

    Cook Time:

    0 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    For The Cake

    For The Whipped Ceam

    For Raspbeery Squeeze Sauce

    Directions:

    1. 1
      ---ForThe Cake---.
    2. 2
      Preheat oven to 350°F, grease, flour and line, with parchment paper, the bottom of 2 nine inch round cake pans.
    3. 3
      In a heavy saucepan, whisk buttermilk, butter, cocoa and chili powder over medium heat until all the butter has melted.
    4. 4
      In a large mixing bowl, whisk together sugar, flour, cinnamon, baking soda and salt.
    5. 5
      In a small bowl, whisk eggs and vanilla.
    6. 6
      Pour chocolate mixture over flour mixture and whisk until blended, add egg mixture and whisk again, then stir in hazelnuts.
    7. 7
      Pour batter into prepared pans and bake 30- 35 minutes or until toothpick inserted in center comes out clean.
    8. 8
      Transfer to to baking racks, cool 10 minutes, remove from pans, return to racks and cool completely.
    9. 9
      ---ForThe Whipped Cream---.
    10. 10
      Chill bowl and beaters in the refrigerator until cold.
    11. 11
      Beat cream until it starts to thicken, add sugar and cream of tartar, continue beating until soft peaks form, add vanilla and beat until stiff peaks form.
    12. 12
      ---ForThe Raspberry Squeeze Sauce---.
    13. 13
      Puree raspberries and liquid in a blender or processor, strain in a sieve and store in squeeze bottle in the refrigerator (can be made 4-5 days ahead of time).
    14. 14
      ---ToAssemble And Serve---.
    15. 15
      Place one cake layer on a serving dish and top with 1/2 the whipped cream, add second layer and the remaining whipped cream.
    16. 16
      Chill at least 2 hours.
    17. 17
      Place cake slices on desert dishes and drizzle raspberry sauce in a decorative pattern around the edges.

    Ratings & Reviews:

    • on November 15, 2002

      55

      This is one fabulous cake! I made just the cake (no whipped cream or raspberry sauce) and left out the hazelnuts because I didn't have any. It was great! Really a nice combination of flavors. Next time I may add a wee bit more chile powder. We all loved it and I will be making it again. And again...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2005

      55

      Very tasty and original. Made it with 4 teaspoons chili powder, I will try some more next time. Being a very rich cake, this receipe can give more than 10 pieces.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chili Chocolate Cinnamon Cake

    Serving Size: 1 (215 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 629.2
     
    Calories from Fat 344
    54%
    Total Fat 38.2 g
    58%
    Saturated Fat 21.2 g
    106%
    Cholesterol 141.4 mg
    47%
    Sodium 390.5 mg
    16%
    Total Carbohydrate 69.0 g
    23%
    Dietary Fiber 3.8 g
    15%
    Sugars 46.4 g
    185%
    Protein 8.0 g
    16%

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