Chocolate Chili Cake

Quick and easy cocoa loaf cake with a hint of heat from chili powder. Not too sweet, it pairs well with fresh raspberries or even a pat of butter for a bit more richness.

Most of my sweet treats these days are raw ones that often incorporate dried fruits, nuts, including nut butters, a bit of natural sweetener and sometimes chocolate and coconut. Not that I don't enjoy baking, but I find raw power bars, balls and squares are an ideal, pretty much guilt-free energy boost as part of breakfast and a good pick-me-up for drowsy afternoons. Just anytime at all really.

But sometimes there is nothing quite like the aroma of baked goods, such as chocolate cake in this instance. On a recent visit to my Dad and stepmom, I happened to overhear a conversation they were having after dinner. My stepmom is an excellent baker and cook and my Dad has made some pretty tasty meals and desserts himself. Although there is usually homemade dessert to complete their evening meal, it so happened that the next day for them was busy and my stepmom teased my Dad and told him he was going to have to eat yogurt for dessert. Not that a bit of sweetened yogurt is an unwelcome dessert, but my Dad likes his baked sweets.

Looking for something to do and inspired by excess insomniac energy, I decided I would surprise them with a treat the next day. Considering this recipe yields a whole standard loaf, it's not particularly sweet at all, though it makes a fine after-dinner dessert, especially when served up with some raspberries or maybe a little scoop of vanilla ice cream if you want to sweeten up the deal. It is also lovely for lunch. The unexpected ingredient in this cake is some chili powder. When I do eat chocolate, one of my favorites is dark chili chocolate. I used cocoa here with coconut sugar, combined with a relatively mild chili powder.

When I told my Dad what was in it before he had some, he expressed some hesitation — not that he doesn't like spice, but for some it is not a common thing with dessert. The tantalizing aromas soon had everyone curious and I was pleasantly happy with the result. Moist with just a wee bit of heat that gently stimulates the palate after a few bites, I will surely be making this again.

Quick and easy, with little fuss, this is a recipe that inexperienced and experienced bakers alike will be proud of.

Chocolate Chili Cake

Recipe by Lisa Turner Published on April 6, 2015 Quick and easy not-too-sweet cocoa loaf cake with a hint of chili heat goes well with fresh raspberries or just a pat of butter Print this recipe Ingredients: 2 cups unbleached white flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon chili powder 2/3 cup unsweetened cocoa 1/2 cup butter, melted 3/4 cup coconut sugar or brown sugar 3/4 cup milk 2 large eggs Instructions: Preheat an oven to 350». Grease a standard 9-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, chili powder and cocoa. In large bowl, whisk together the butter and sugar. Whisk in the milk and then beat in the eggs. Gradually stir in the dry ingredients until just combined. Transfer the batter to the prepared pan and baked for 50 to 60 minutes until a cake tester inserted in the middle comes out clean. Let sit in the pan for 15 minutes and then transfer to a wire rack to cool. Makes 1 9-inch loaf

Other cakes to enjoy from Lisa's Kitchen:
Honey, Lemon and Poppy Seed Cake
Guinness Gingerbread Cake
Rich Chocolate Bundt Cake with Bittersweet Chocolate Glaze
Sour Cream Blueberry Cake