Craving chocolate cake after a friend mentioned SHE was craving "warm chocolate cake", I decided Thursday night was a perfectly acceptable time to stop everything and bake one. Knowing it would only be warm for that short time after baking, I decided to give it its own heat with a little kick of spice. I combined my favorite "go-to", easy-peasy, (one bowl!) chocolate cake recipe (Hershey's Perfectly Chocolate Cake) with an uncommon ingredient: cayenne pepper. Often used in a spicy flourless chocolate cake, I figured it couldn't hurt this old-fashioned staple. Not super spicy, just enough to give a little hit of lingering flavor. (And if the idea of cayenne in your chocolate cake doesn't appeal to you, you can omit it and it's still a really good chocolate cake made in one bowl. ONE BOWL. What could be better?) Recipe below image.
Perfect spicy chocolate cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda, cayenne pepper and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Perfectly perfect chocolate frosting (below). 10–12 servings.
Perfectly perfect chocolate frosting
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.