Burning Love Chocolate Cream Cake
Indulge in the decadent romance of the *Burning Love Chocolate Cream Cake*, a dessert that perfectly balances deep, rich chocolate flavor with a subtle hint of spice for an unforgettable taste experience. This show-stopping cake layers moist, cocoa-infused sponge with a luscious whipped chocolate cream frosting, accented by warming notes of ground cinnamon and a daring dash of cayenne pepper. Tinted with an optional swirl of red food coloring, it’s the ultimate treat for special occasions or romantic celebrations. Easy to prepare in under an hour, this 12-serving dessert guarantees pure decadence in every bite—perfect for chocolate lovers who crave a little heat!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter
- 8 ounces semi-sweet chocolate chips
- 1.5 cups heavy cream
- 1 cup powdered sugar
- 5 drops red food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and cayenne pepper until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed using a hand or stand mixer until the batter is smooth and well combined.
Slowly add the boiling water to the batter while mixing on low speed. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
To prepare the frosting, melt the butter and semi-sweet chocolate chips together in a heatproof bowl over a pot of simmering water, stirring frequently until smooth. Remove from heat and let cool slightly.
In a medium bowl, whip the heavy cream with powdered sugar until soft peaks form. Gradually fold the cooled chocolate mixture into the whipped cream until well combined and fluffy.
If desired, add a few drops of red food coloring to the frosting and gently fold to give it a touch of romantic color.
Once the cakes are completely cooled, place the first cake layer on a serving plate and spread a generous amount of frosting on top.
Place the second cake layer on top of the frosted layer and spread the remaining frosting over the top and sides of the cake.
For an optional garnish, sprinkle a pinch of ground cinnamon and cayenne pepper on top or add chocolate shavings.
Refrigerate the cake for at least 30 minutes to set the frosting before serving. Slice and enjoy your Burning Love Chocolate Cream Cake!
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 55.0 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
