I love the taste of Chipotle Chili in dishes. Got to thinking why wouldn’t it work in chocolate cake? This turned out to be one of the most delicious cakes I have ever tasted. It is not “hot”, but the “after kick” is perfect.
-Sorry, but I made this cake today and it was way too spicy! my husband, who loves spicy chili tasted it and didn’t care for it. Since I am not a sweet eater I made it for him, but he said to throw it out as he would not want any more of it. I gave several pieces to different neighbors and told them they could have more if they liked it. Both neighbors told me it was too spicy and they didn’t care for it. I used the 2 T. of the chipotle chili powder as directed, but way too spicy. I didn’t see where it even gave the cake a different taste, it was just too spicy. Sorry 🙁
-Ahh, Lydia Tango I did realize you were asking what you could sub for it – me writing molecular bio paper in the wee hours of the morning. lol. You could always order it online but I know from living overseas myself how expensive shipping can be. You might experiment with a touch of cayenne? I have done chocolate desserts with cayenne before and they are mouthwatering. Be careful though with the cayenne. I love insanely spicy food but I would not use more than a 1/8 teaspoon the first time in baking the cake. The only difference would be you would lose a lot of that smokey flavor one gets from chipotles. The flavor profile of the cake would be very different but still taste absolutely delicious.
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