Spiced Chocolate Cakes

Sweet and spicy, these Spiced Chocolate Cakes are made with both cinnamon and cayenne pepper.

Spiced Chocolate Cakes
Yield: 12 (3-inch) cakes • Preparation: 20 minutes • Bake: 12 minutes
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  1. 1 cup plus 2 tablespoons butter, melted and divided
  2. 2 tablespoons unsweetened dark cocoa powder, plus extra for dusting
  3. 2 (4-ounce) bars bittersweet chocolate*, finely chopped
  4. 1 cup all-purpose flour
  5. 1 teaspoon ground Vietnamese cinnamon†
  6. 2 large eggs
  7. ¾ cup sugar
  8. Garnish: confectioners’ sugar and ground cayenne pepper
  1. Preheat oven to 400°.
  2. Brush 12 (⅓-cup) fluted molds with 2 tablespoons melted butter, and dust with cocoa. Set aside.
  3. In a large heatproof bowl over a saucepan of simmering water, melt chocolate, whisking until smooth. Add remaining 1 cup melted butter, whisking well. Set aside to cool slightly.
  4. In a medium bowl, sift together flour, remaining 2 tablespoons cocoa, and cinnamon. Set aside.
  5. In a large bowl, combine eggs and sugar, whisking until pale and fluffy. Add cooled chocolate mixture, folding gently until well combined.
  6. Add flour mixture to egg mixture, folding gently until incorporated. Divide batter evenly among molds, and place on a rimmed baking sheet. Tap baking sheet on counter to remove air bubbles.‡
  7. Bake for 10 minutes. Centers will be slightly molten. Cool for a few minutes, and then invert onto serving plates.
  8. Sift confectioners’ sugar and cayenne pepper over each cake to garnish, if desired.
  1. *For testing purposes, we used Ghirardelli 60% Cacao Bittersweet Baking Bar.
  2. †For testing purposes, we used Vietnamese cinnamon from Penzeys Spices (penzeys.com). McCormick’s Saigon cinnamon is a comparable substitute. Regular cinnamon can be used, but the flavor will not be as pronounced.
  3. ‡Cake batter can also be made a day advance, poured into molds, covered, and refrigerated overnight. Bake for 12 minutes.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime July/August 2012


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