Here's chocolate cake with a difference! This isn't a dare - jalapenos work absolutely beautifully with chocolate... And it's not as far fetched as you might think as Mayas used chili with cocoa thousands of years ago. (The amount of baking soda/powder has been changed to 2 based on the reviews.)
- 1 cup chocolate chips, melted an cooled
- 1 1⁄4 cups sugar
- 3⁄4 cup butter, softened
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda or 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 -2 tablespoon canned jalapeno, chopped finely
- 3 -3 1⁄4 cups powdered sugar, sifted
- 1⁄3 cup milk
- 1⁄2 cup butter, softened
- 2 teaspoons vanilla extract
- 3 teaspoons cocoa powder
- 1⁄4 teaspoon salt
- 1 1⁄2 cups sliced almonds
- Preheat oven to 350°F Grease two 9 inch round baking pan.
- Beat sugar, butter and vanilla in large mixer bowl. Add eggs, beat for a minute. Beat in the melted chocolate. Combine flour, cinnamon, baking soda and salt, then beat into chocolate mixture alternatively with the milk. Stir in jalapenos and pour into pans.
- Bake for 30-35 minutes, or until a wooden pick inserted in the middle comes out clean. Cool in pans for for 20 minutes, then invert into wire racks to cool completely.
- For the frosting, beat sugar, milk, butter, cocoa, vanilla and salt in a small bowl until mixture is smooth. Frost the cake and decorate the side with almonds.