Ghost Chile Honey Cake

Posted by on October 22, 2012

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 chile into honey, we were able to mellow the heat and reveal the subtle fruity flavor of the ghost chile. 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. Enjoy!


Ghost Chile Honey Cake


  • 2-1/4 cups all-purpose flour
  • 1/4 cup Valrhona cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Murray River flake salt
  • 3/4 cup white sugar
  • 1/2 cup ghost chile infused honey (3 ghost chile pods and 1 cup honey - instructions below)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup vegetable oil
  • 1-1/2 cup buttermilk
  • Filling:
  • 1 cup of Seville orange marmalade
  • Frosting:
  • 10 oz dark chocolate, chopped or shaved
  • 1 cup heavy cream
  • 1/2 cup ghost chile infused honey


    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 submrge in the honey. Let steep for about 1/2 hour. Cool to room temperature and pour the honey and chile pods back into container. This can be made ahead.
  2. Cake:
  3. Preheat 350 degrees. Spray a 9-inch cake pan with 2-inch sides with pan spray. Cut a piece of parchment to cover the bottom of the pan.
  4. 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.
  5. 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.
  6. Frosting:
  7. 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.
  8. 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.
  9. Assembly:
  10. 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.
  11. 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.
  12. Keep cake in an airtight container, so that it won't dry out.


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


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