sweet spicy chocolate cake

Enchiladas, margaritas, and guac… oh my! The hubs and I are part of a supper club that tries to meet once a month for dinner. One couple hosts and prepares a main dish and the other couples bring a side, appetizer, or dessert. It’s such a great way to go “out” to dinner with friends without everyone having to spend a ton of money on both dinner and a babysitter. I’ve offered to bring dessert for the last two supper clubs, and last month, I took my Granny’s famous Hummingbird Cake, and it was a hit. Although it was tempting to make it again and call it a day, our hostess for this month was making beef enchiladas, and I knew that the Hummingbird Cake wasn’t exactly a good fit. We keep enchiladas on a regular rotation here, and they are delicious, especially when you make homemade sauce (and this recipe from Gimmie Some Oven is THE BEST). As our host’s husband mentioned last night, “You could eat it on a piece of cardboard, and it would still taste awesome.” True story.

Enchiladas do tend to be a bit of a heavy meal, especially when loaded with beef and cheese, so I knew I wanted a lighter dessert, but I also wanted chocolate! My go to chocolate pound cake recipe was too heavy (I mean, they call it pound cake for a reason, right?), so I scoured Pinterest for a simple, light cake that I could tweak. What I found was this recipe from Amy at She Wears Many Hats; I loved that she used Greek yogurt, and I knew that would lighten up the texture. Mmm…

chocolate cake ingredients

chocolate cake batter Since I wanted a contrast to the sweet chocolate, I opted to throw in a bit of cayenne and cinnamon to keep the Mexican dinner theme going. Bueno!

chocolate cake in pan

And to keep the cake light(er) I opted to not use a glaze, but I still needed a way to add a bit of moisture, so I opted for a cinnamon whipped cream. And luckily, I snagged this fabulous heavy cream from our local natural food store. It’s from Atlanta, and the cream is so rich and golden, it looks like liquid butter, in a good way. Clearly not low fat.

whipped cream ingredients

Verdict: The cake was light and had a slight spicy kick at the end of each bite, which the cinnamon whipped cream balanced out. We’ll be making this one again! Check out the recipe and printable below, and let me know if you try it out!

Have you ever tried adding a spicy kick to a sweet dessert or dish? I’d love to hear about it!


Sweet and Spicy Chocolate Cake
Yum
Print Recipe
A light and tasty chocolate cake with a small bite of heat. The cinnamon whipped cream cools and moistens each bite. Recipe adapted from Shewearsmanyhats.com.
Servings Prep Time
12 20 minutes
Cook Time
1 hour
Servings Prep Time
12 20 minutes
Cook Time
1 hour
Sweet and Spicy Chocolate Cake
Yum
Print Recipe
A light and tasty chocolate cake with a small bite of heat. The cinnamon whipped cream cools and moistens each bite. Recipe adapted from Shewearsmanyhats.com.
Servings Prep Time
12 20 minutes
Cook Time
1 hour
Servings Prep Time
12 20 minutes
Cook Time
1 hour
Ingredients
Sweet and Spicy Chocolate Cake
Cinnamon Whipped Cream
Servings:
Instructions
Sweet and Spicy Chocolate Cake
  1. Preheat oven to 325 degrees. Prep bundt or tube pan with nonstick cooking spray or butter.
  2. Combine first six ingredients in a bowl and stir with whisk. In separate small bowl, combine milk and yogurt. Set aside.
    flour and spices in bowl
  3. In the bowl of a stand mixer (or you can use a hand mixer), cream butter and sugar until creamy. Then add eggs, mixing well after each addition. Add vanilla.
  4. Alternate adding flour mixture and milk mixture to creamed butter. Mix until well combined.
  5. Pour batter into prepared pan and bake for 55 minutes to 1 hour, or until toothpick inserted into cake comes out clean. Cool in pan on cooling rack for ten minutes. Then run a butter knife along the edge of the pan to loosen cake, and invert onto cooling rack to finish cooling. Prepare whipped cream while cake cools.
    chocolate cake in pan
Cinnamon Whipped Cream
  1. Place medium bowl in fridge while preparing cake. When ready, pour cream into chilled bowl and beat at high speed of an electric mixer.
    cinnamon whipped cream
  2. While whipping the cream, slowly add in powdered sugar and cinnamon. Continue to beat until stiff peaks form. When you turn off the mixer and lift the beaters out, the cream should form small "mountains."
  3. Slice cake and spoon a dollop of whipped cream onto the plate. Store extra whipped cream in a glass jar or container.
    mexican cake slice
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