Comments on: Spicy Chipotle Chocolate Cake

By: Jennifer

Jennifer — Wed, 17 Feb 2010 05:34:24 +0000

I tasted this combination in cupcakes I purchased through a bake sale. Delicious! I tried this recipe & had concerns. I couldn’t find my cake pans so used a bundt pan instead. After about 50 minutes in oven the top was getting a bit crunchy but the inside was still really gooey. I did let the electric mixer beat the eggs for a quite a long time too which probably didn’t help. The bundt cake ended up sinking, but with enough frosting it just looked like a short cake. The flavors were great together & while it didn’t look the best, we ate every bite. Would more flour help this recipe? Have you ever tried it in a bundt pan? Just curious.

By: Amanda

Amanda — Tue, 01 Dec 2009 16:42:17 +0000

no, it should be whole eggs. not just yolks or whites. what size eggs did you use? if your eggs are “extra large” that could effect the flavor. also, over-beating and over-cooking are what will lead to it being hard. the eggs shouldn’t have any effect on that. i’m sorry you didn’t have much luck with it!

By: Egg to Flour ratio

Egg to Flour ratio — Tue, 01 Dec 2009 13:57:32 +0000

I did. It came out as hard as a brick and it tasted like eggs. Is it egg whites instead of 5 egg yolks? Maybe I did something wrong?

By: Amanda

Amanda — Mon, 30 Nov 2009 23:32:03 +0000

actually, “egg to flour ratio”, some of the best chocolate cakes in the world are flourless cakes. don’t be afraid of the small amount of flour – this just makes it a super fudgy delicious dessert. finish the cake then come back and report on the outcome.

By: Egg to Flour ratio

Egg to Flour ratio — Mon, 30 Nov 2009 23:26:53 +0000

Ok, I was working on this cake when I noticed that the recipe lists 5 eggs with only 3/8ths of a cup of flour?! That doesn’t make any sense. That is a recipe for disaster rather than a tasty cake.

By: Aggie

Aggie — Fri, 06 Nov 2009 13:15:22 +0000

I just came across this while stumbling…absolutely amazing!!! Have it bookmarked!

By: Mindy

Mindy — Fri, 03 Jul 2009 18:51:18 +0000

Instead of the chipotle chile powder, I used pureed adobo chiles and also used Lindt Chili Chocolate instead of the semi-sweet choc chips. My friends and I thought we’d died and gone to heaven when we ate this cake….About to make it again for the 4th of July….

By: rachel

rachel — Sun, 14 Jun 2009 17:06:05 +0000

Well, I finally made good on my threat to try out this cake recipe, Amanda. And I had the perfect summer venue yesterday: a bar b q grill-off in our back yard. I was a little concerned initially, I have to admit. As I looked at the dense, gooey batter before pouring it in the pans, I was just sure I’d done something wrong. But I pushed on and it turned out to bake up nicely. As the guests began to arrive, I still had the cakes set out on the table cooling and nearly everyone asked what these chocolate-y looking discs were supposed to be. When I finally snuck away from the bar b q grills outside to come in and make the icing, I had already enjoyed much sun, beer and grilled foods. But the directions were all so straight forward (yet so rich), that I was able to whip it up and ice the cake pretty quickly. Long-ish story short: When it had finally gotten dark and people were coming out of the meat-induced food comas, the cake was passed around and people were quickly groaning with pleasure. With big cold classes of milk, that rich and spicy chocolate was a total hit. Thanks so much, my dear friend—and keep up the great work!