There’s a little coffee house I go to every once in a while, that serves the best “spicy” mocha. They blend espresso with chocolate, cinnamon and chiles, and the result is just wonderful. I always look forward to the first sip, when the cinnamon and chiles first hit my taste buds. It’s a drink that is certain to warm you up on a cold day.
I thought I would try to replicate the taste of the spicy mocha drink in this Spicy Chocolate Cake with Cinnamon Chocolate Glaze. I mixed cinnamon and chili powder into the batter of this rich, dark chocolate cake, and I must say that I was overjoyed with the results. The cake is moist and delicious, and the cinnamon and chili powder add a slight “kick”, but they’re not overpowering.
1 1/2 cups all-purpose flour
1 cup granulated sugar
4 tablespoons baking cocoa
1 1/2 teaspoons cinnamon
1/2 teaspoon chili powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons canola oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup cold water
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.
In a large bowl, combine the flour, sugar, cocoa, cinnamon, chili powder, baking soda and salt. Mix with a whisk until well blended.
Pour the oil, vinegar, vanilla, and cold water on top of the dry ingredients. Stir until thoroughly blended, but do not over-mix.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 15 minutes; invert onto serving plate. Cool completely.
Drizzle with Cinnamon Chocolate Glaze; if desired.
Cinnamon Chocolate Glaze
1 1/4 cups powdered sugar
2 tablespoons baking cocoa
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 1/2 tablespoons milk
In a small bowl, combine the powdered sugar, cocoa, cinnamon, vanilla extract and milk. Drizzle over cooled cake.