Ingrédients pour Spicy Chocolate Jalapeno Cake
- Chocolate Chips
- 3 cups powdered sugar
- 1/2 cup (1 stick) softened butter
- Vanilla Extract
- 4 large eggs
- All Purpose Flour
- Ground Cinnamon
- 2 teaspoons baking soda
- a pinch of salt
- 1/4 cup milk
- Jalapeno
- Powdered Sugar
- Cocoa Powder
- Sliced Almonds
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Comment préparer Spicy Chocolate Jalapeno Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened butter, 2 cups granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Melt 1 cup semi-sweet chocolate chips and stir into the batter.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking soda, and 1/2 teaspoon salt. Gradually add to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1/2 cup finely chopped jalapenos (remove seeds for less heat). Divide batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in the pans for 20 minutes before inverting onto wire racks to cool completely.
- For the frosting: In a medium bowl, beat together 1/2 cup (1 stick) softened butter, 3 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk, 1 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.
- Frost the cooled cake layers and decorate the sides with sliced almonds.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
281g
Fat
96g
Carbs
31g
