I am hoping that some of you who know a bit more about baking science than I do can give me some feedback.
I currently make some chile - chocolate brownies. The recipe calls for the addition of 1 tsp cinnamon and 1tsp ancho chili powder to a recipe that makes an 8x8 pan. I would like to make a cake with the same zip as the brownies. I have seen the doctored mix recipe on Cake Central that suggests adding 2 1/2tsp cinnamon, 2 tsp chile powder and 1/2 tsp cayenne powder to the mix dry ingredients; however, I prefer to bake from scratch. Assuming I make enough batter to give me the same amount as a box mix (2Â - 8" rounds I think) could I just add the same amount of cinnamon and chile powder toÂ the dry ingredients for my stand-by chocolate cake?
Thanks for your help.
Yes you can increase the amounts of spice that you add to cake batter. No adjustment necessary.
But bake a single layer as a test if you are using sour cream or yogurt or buttermilk or lemon/vinegar in the batter. Â These acid ingredients sometimes change the taste of hot pepper spices.
AI have a recipe that I love. It's for cupcakes but I'm sure it could be used for a cake. Although I've never tried it.
3 cups AP flour 2 cups sugar 1/2 cup cocoa powder (I use Hershey) 2 tsp baking soda 2 tsp cinnamon 1 tsp chili powder 1/2 tsp cayenne pepper 1/2 cup vegetable oil 2 cups water 2tsp vanilla extract 2 tbsp apple or white vinegar
Bake at 350 F 15-20 min for cupcakes.
This pairs really well with a cinnamon buttercream.
I hope this gives you an idea of what to do for you recipe or at least gives you a new one to try. :-D
Thank you to both of you. I love the idea of a cinnamon buttercream. I think I will have to bake an experimental cake this evening.
Please let us know how this tastes after you bake this tonight. I am going to copy this recipe and put it in my documents to try at a later date. Thanks for the recipe!! It is greatly appreciated!! Mary
Chocolate chili cupcakes are always popular.Â I use regular chili powder, and also top with cinnamon buttercream.
Thank you for the recipe. I did my trialÂ and it is perfect - just the right hint of chile spice to complement the chocolate.Â The suggestion of a cinnamon buttercream was spot on. This is going to be a great addition to our American Thanksgiving dinner tomorrow - not terribly traditional I know but I over did the pumpkin with Canadian Thanksgiving this year.
AI'm glad it worked out well for you! I'm not a chocolate lover myself, but I really like this cake a lot.