Chocolate Cinnamon Chile Cake


  • 8 ounce Bissinger's 75% Dark Chocolate
  • 1 cup Brown Sugar
  • 8 ounce Butter, unsalted, room temperature
  • 1/2 cup Flour, all-purpose
  • 4 Eggs, room temperature
  • 1 1/4 teaspoon Cinnamon
  • 1/4 teaspoon Cayenne Pepper


Preheat oven to 325 degrees.

Butter and dust with flour a 9" cake pan with sides at least 2" high. Line the bottom with parchment paper.

Melt chocolate in microwave (carefully, 30 seconds at a time, stirring until melted but not hot) or in double boiler.

In a mixing bowl, beat butter and sugar on medium speed for 4 minutes until well blended and lightened in color. Add eggs, one at a time, and beat for one minute after each addition. Reduce speed to low and pour in cooled chocolate. Mix just until blended.

Combine flour, cayenne and cinnamon. Add to chocolate mixture and mix on lowest speed just until blended. Remove bowl from mixer and lightly fold batter together. Pour into prepared pan.

Place on rack in preheated oven. Bake 25-30 minutes until it loses its sheen and rises slightly. Remove from oven and allow to cool on wire rack. Cool completely before removing from pan. Invert to another serving plate to serve right side up or leave as is and dust with cocoa powder or powdered sugar. Serve at room temperature with custard sauce, warmed and thinned orange marmalade (excellent with the spice) or fruit sauce and berries.

Serves 8-10.

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