Recipe by Dawn
"We make this all the time, company can never guess what is in it!"
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unsweetened cocoa powder
unsweetened cocoa powder
Very good cake like brownies. The only thing I would change is instead of adding water, I would add cold coffee and instead of 1 tsp of cayenne pepper I would decrease it to just 1/2 tsp. The coffee flavor adds just enough mocha that turns this into a terrific authentic mexican chocolate flavor
I don't know what to think about this cake. The texture seems undercooked yet my toothpicks came out clean in two different areas of the cake. It's beyond moist and I don't know if I like that. However, it didn't stop me from getting up in the middle of the night to sneak a bite;) I like the cayenne pepper addition a lot, the aftertaste had a little mysterious heat to it. It's almost as if you don't know where it came from. I like that and will take it with me to the next chocolate cake recipe. **UPDATE** 24 hours later~~ Much much better the next day and even better than that once chilled in the fridge. The consistency of the cake was more tolerable after some time had passed.
I was hosting Thanksgiving this year, and found out pretty last-minute that there was a pumpkin shortage, and was really disappointed... until I found this awesome recipe! I was thinking to myself "Self, how great could a cake really be?" and preceded to make and put this thin, none-too-special-looking cake in the over... and, not expecting too much, I took a bite, and melted. This cake is amazing, and everyone LOVED it. (I even had to hide it when my fiance's band members came over, because darn it, I want awesome chocolate cake for breakfast tomorrow!)
Very moist, very tasty chocolate cake that has a warmth but there is no way it has any hint of pepper taste. This is a really fantastic cake. The frosting though was runny and I had too add another cup or more of powdered sugar and another Tbl of cocoa and a couple more T of margarine to get it to spreading consistency. Thanks this was a great cake!
I made this cake for my husband's birthday, and it turned out amazing. It was extremely moist. I even let it cook about 35-40 minutes, checking it every 5 minutes over 30. Also, I added a cup of coffee instead of the water, and used a different icing recipe. I used the half tsp of cayenne, and it is not noticeable at all except in the most complimentary way. In some gourmet stores you can buy a chili cocoa powder from South America. I plan on using this next time in place of the cocoa and omitting the cayenne. This will definitely become one of my staple cakes.
Awesome cake. I used Ancho chili powder and instead of the icing listed made cream cheese icing and topped with pieces of a lindt chili dark chocolate bar (one square of chocolate per piece of cake). My cream cheese icing was made with i container of room temp cream cheese mixed with 2 tsp vanilla, 1 tsp lemon juice, 1/2 cup icing sugar and 1 tablespoon of butter. Add a little milk if this is too thick for you. Stored in the fridge and stayed fresh for a week- everyone said it was the most delicious chocolate cake they ever had!
What an amazing chocolatey flavor! Everybody loved this cake and nobody guessed the secret ingredient (one of the guests thought it had Pepsi in it!) I used the recipe without making any changes. It was easier than I thought from my first read-through and I'll definitely be making it again. I didn't make the frosting but I'll try it next time. Great cake!
My 2 year old wanted to make cake last night. I "helped" her make this one, it is an instant family favourite. The consistency is awesome, and the little bite from cayenne (we used 1 tsp) is great. Going to make it for the block party this weekend. So easy a 2 year old can do it! (sorta)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 248
** Calories from Fat: 103
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