Chocolate Chili Cake Recipe

This delicious chocolate chili cake recipe makes a two layer cake with white chocolate buttercream frosting, ganache and delicious garnish!


1 cup plus 2 Tablespoons all-purpose flour
1 cup plus 2 Tablespoons cake flour cake flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 cups water
2 Tablespoons red chili powder
1 Tablespoon vanilla extract
1 cup unsalted butter, cut into pieces and softened
1/2 cup buttermilk
2 large eggs, at room temperature

White Chocolate Buttercream Frosting
4-oz white chocolate, cut into small pieces
1/3 cup heavy cream
1 cup butter, softened
2 pounds confectioners sugar
1/4 cup heavy cream
1/8 teaspoon kosher salt
2 teaspoons pure vanilla extract

2 cups milk chocolate chip
2/3 cup butter
4 Tablespoons heavy cream

grated chocolate and toasted almond pieces

(Makes 9-inch layered cake)


Preheat the oven to 350F.

Grease two 9-inch round cake pans with butter and line with circles of parchment paper.

Dust the sides of the pans with cocoa powder. Tap to remove excess.

In the bowl of a stand mixer fitted with a whisk attachment, combine the flours, sugar, baking soda, salt, and cocoa powder. Beat on low to combine.

In a medium saucepan set over medium-high heat, combine 1 cup of the water and the chili powder. Heat until simmering.

Remove the saucepan from heat and add vanilla. Set aside to cool.

Add the soft butter to the dry ingredients in the bowl of the stand mixer. Beat thoroughly on medium-low speed until the butter is mixed in and the mixture is like a coarse crumb.

Increase the speed to medium.

Gradually pour in the remaining 1 cup of water and the buttermilk.

Add the eggs, one at a time. Beating well after each addition.

With the mixer still on medium, gradually add the hot water/chile mixture. Beat until just combined.

Pour the batter into the prepared cake pans.

Bake for 35 to 40 minutes, or until a toothpick inserted into the centers of the cake comes out clean.

Remove the cakes from the oven and allow to cook on a wire rack for 15 minutes.

After the cakes have cooled slightly, turn them out onto a wire rack and allow them to cool completely before frosting. Be sure to remove the paper from the bottoms.

To make the White Chocolate Buttercream Frosting

Put the white chocolate and the cream in a heat proof bowl set over a saucepan of barely simmering water.

Heat and stir until the chocolate is melted and the mixture is smooth. Allow to cool to room temperature, about 30 minutes.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed.

Gradually add the confectioners sugar.

With the mixer running on low speed, gradually add the 1/4 cup cream, 1 tablespoon at a time.

Add the salt.

Pour in the chocolate mixture and beat until light and fluffy.

Add vanilla and beat until well combined.


Again, in a heat proof bowl set over a saucepan of barely simmering water, melt the chocolate, butter and heavy cream.

Stir until melted and smooth. Allow to cool.

To assemble the cake

Place one cake on a serving platter.

Spread a later of white chocolate frosting over the top.

Place the second cake on top of the first and apply a crumb coat by spreading a thin layer of the white chocolate frosting over the entire cake. This will help to contain the crumbs.

Add a final layer of white chocolate frosting over the entire cake.

Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.

Top the cake with grated chocolate and toasted almond pieces.

Cake can be stored, covered, in the refrigerator. Before serving, allow the cake to sit at room temperature for 15 minutes.