Menu

Ghost Chile Honey Cake

  • Details
  • Related Items

The combination of chile and chocolate is irresistible. This Ghost Chile Honey Cake is a mouth watering example of the time-tested flavor combination. By infusing the ghost chile into honey, we were able to mellow the heat and reveal its subtle fruity flavor. The fudgy and fiery creaminess of the frosting, the moist chocolate cake, and the tang of the marmalade combine together to make one luscious cake. While it’s perfect for a Halloween party, we’ve made this cake for birthdays, holiday gatherings, and just when we wanted a thick slice of a really good chocolate cake.

 

Ghost Chile Honey Cake

Ingredients

    Cake:
  • 2¼ cups all-purpose flour
  • ¼ cup Valrhona cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup white sugar
  • ½ cup ghost chile infused honey (3 ghost chile pods or 1 tablespoon ghost chile flakes and 1 cup honey - instructions below)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup vegetable oil
  • 1½ cup buttermilk
  • Filling:
  • 1 cup of Seville orange marmalade
  • Frosting:
  • 10 oz dark chocolate, chopped or shaved
  • 1 cup heavy cream
  • ½ cup ghost chile infused honey

Instructions

    Ghost Chile Infused Honey:
  1. Empty the honey into a small pan and turn the burner to low heat. Put a tiny slit in 3 ghost chile pods, and submerge in the honey. (If using flakes, mix in with the honey.)
  2. Let steep for about 1/2 hour. Cool to room temperature and pour the honey and chile pods (or chile flakes) back into container.
  3. Cake:
  4. Preheat oven to 350 degrees. Spray a 9-inch cake pan and cut a piece of parchment to cover the bottom of the pan.
  5. Whisk together flour, baking soda, salt and cocoa powder in a small bowl. In a larger bowl, whisk together sugar, infused honey, eggs and vanilla until well blended. Whisk in the vegetable oil, then half of the flour mixture. Whisk in all of the buttermilk, then the rest of the flour mixture.
  6. Pour into cake pan. Bake the cake about 55 minutes, or until your cake tester comes out clean. Your cake will have a slight "dome", but that's ok. Let it cool for about 10 minutes, then invert it onto a cooling rack to finish cooling. Remove parchment.
  7. Frosting:
  8. Fill a small saucepan halfway up with water, and put on a medium-high burner. Get a non-plastic bowl that will easily fit on top of the saucepan. You now have a double-boiler.
  9. Put the chocolate in bowl, and stir until it's almost melted. Set bowl aside. Pour out the water from the saucepan and pour in the honey and cream. Bring to a boil, then pour over the melting chocolate and stir until smooth. Let it cool.
  10. Assembly:
  11. When cake is cool, carefully cut it in half horizontally. Place the bottom of the cake onto a plate. Spread the marmalade over the cake bottom, being careful not to spread it all of the way to the edge. Place the other half of the cake on top of the filling, and gently press down.
  12. Frost the cake with a butter knife or offset spatula. After you've put all of the frosting on the cake, you can 'smooth' it out by dipping a clean knife into hot water, wiping it off, then using the warm knife to 'smooth out' the frosting.

Notes

For a spicier cake, add 1/4 teaspoon of ghost chile flakes to the cake batter and/or frosting.

https://www.silkroaddiary.com/ghost-chile-honey-chocolate-cake/

 

Tagged with:

 2 Comments

  1. this is such a wonderful recipe that i bought a jar of ghost chili pods just to make this cake … and i live alone! i absolutely intend to “eat the whole thing” but i wonder if it’s freeze-able.

    • Sherrie says:

      It is a delicious cake, isn’t it? I’m sure that you could freeze it. I’d wrap it well in parchment paper (because of the frosting), then double-wrap it with plastic wrap, trying to get as much air out as possible so that no ice crystals form. I don’t think you’ll notice any difference in the texture of the cake, but you might with the frosting once it’s thawed out. Try it and let us know how it works!

Add a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Buddha Bowl

This Buddha Bowl from “a modern way to cook” by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown …

This French Quatre Epices cake delights everyone who tastes it!

Quatre Epices Cake

This recipe from our friends at Sunset promises a citrus and sweet taste, followed by a glow or a kick — depending on whether the signature French four-spice blend is made with white or black pepper. Well, …

Portuguese Barbecued Clams

“Portuguese” Barbecued Clams

We love this recipe from The Adventures of Fat Rice, the July 2017 Cookbook Club Selection of the Month. With a sauce that can be prepared weeks ahead of time and stored until needed, this …

Sheng Jian Baozi with Chile Oil

The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her …

Chicken Vindaloo

The World Spice Cookbook Club is getting a taste of grandmotherly love. Next month’s cookbook selection, In Her Kitchen: Stories and Recipes from Grandmas Around the World, is a memorable compendium of portraits featuring grandmothers …