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Ghost Chile Honey Cake

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

 

 

 


 6 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!

    • Cisa says:

      I made this a few weeks ago and froze most of it. I froze it before wrapping to solidify the ganache then wrapped tightly with Saran wrap. They’ve held up great! Absolutely delicious!!

  2. Shirlee Smith says:

    I don’t understand. This chile is supposed to be super hot. Does some of the spiciness bake out or does the honey reduce the spiciness?

    • Jamie says:

      The sweetness mellows out the spiciness and compliments the chocolate so it’s not as harsh. Its still going to be spicy but more palatable than if you directly added the chiles to the cake.

  3. Lisa says:

    Amazing recipe! Super moist cake, velvety smooth frosting. I infused the honey with fresh ghost peppers from my garden. Nice heat!!!

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