Made this for a friend’s birthday party recently that was a Cinco De Mayo theme so this seemed only fitting.  It came out great!

I was inspired by Mexican hot chocolate which is traditionally made with chilis and cinnamon.

Cake:

• 1 cup semisweet chocolate chips
• 1 1/4 cups granulated sugar
• 3/4 cups (1 1/2 sticks) unsalted butter, softened
• 1 tsp vanilla extract
• 3 eggs, room temperature
• 2 cups flour
• 1 tbs cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 cup milk
• 2 jalapenos, minced very fine

Frosting:

• 3 1/4 cups powdered sugar
• 1/3 cup milk, room temperature
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 ounces bakers chocolate, melted
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 tbs instant coffee
• 1 tsp McCormick Cocoa Chile Blend

Preheat oven to 325.  Grease two 9″ round baking pans.

Microwave chocolate chips about 1 minute, stir and do an additional 10 – 15 seconds if need be.

In a large bowl cream together butter and sugar.  Add in vanilla and eggs and beat 1 – 2 minutes or until smooth.  Beat in melted chocolate.

In a medium bowl, combine flour, salt, baking soda, cinnamon and cayenne.  Beat into chocolate mixture alternately with the milk.  Fold in jalapenos.  Pour into prepared pans and bake at 325 for 10 mins.  Then, bump up the temperature to 350 for the remaining 18 – 25 or until a toothpick comes out clean.  I’ve found that this alleviates the infamous dome syndrome that happens when the cake cooks too quickly on the outer edges and not in the middle.

Invert onto wire racks to cool.

To make the frosting add instant coffee to your milk and stir to dissolve granules.  Melt the bakers chocolate at 30 second intervals in the microwave stirring in between until just melted.  In a medium bowl, combine powdered sugar, coffee/milk mixture, butter, melted chocolate, McCormick Cocoa Chile Blend, vanilla and salt.  Beat until fluffy.

Frost your cake and enjoy!