How are you all doing? I am in shock. And not just from the ridiculous amount of jello shots, chili and skittles I ate. Gross, huh? Basically I am so, so proud of our Seahawks and by the end of the game, which I watched with good friends that I would label “superfans” we were just gaping at the TV. I won’t drone on and on, but our cute city is over the moon and there is the most beautiful feeling of comraderie, love and complete jubilation in the air.

Spicy Chocolate Cake with Jalapeno Fudge Frosting

So what better opportunity to share this celebration cake? It is meant for Valentines Day, but I suppose it could be a cake for anyone you love, or like for an entire football team ☺

Spicy Chocolate Cake with Jalapeno Fudge Frosting

I know you may be wrinkling your brow a little bit over the chocolate-chili combination, but trust me when I tell you that the dark rich chocolaty flavor just barely laced with the chili is a wonderful combination. There is the slightest burn at the end of each moist and creamy mouthful- but it is an addictive burn, and trust me it won’t be hard to polish off each tall slice.

Spicy Chocolate Cake with Jalapeno Fudge Frosting

I thought that for those of you who are staying in on Valentines Day that this might be a special and indulgent treat for your loved ones, but the truth is, just swap out those kissy sprinkles and you have an any occasion celebration cake.

Spicy Chocolate Cake with Jalapeno Fudge Frosting

(Coco helping frost the cake!)
Spicy Chocolate Cake with Jalapeno Fudge Frosting

Recipe: Spicy Chocolate Cake with Jalapeno Chocolate Fudge Frosting


  • 2 cups boiling water
  • 1 cup dark cocoa powder, unsweetened
  • 2 teaspoons cayenne pepper
  • 1 cup butter, softened
  • 2 ¼ cups sugar
  • 4 large eggs
  • 2 ¾ cups AP Flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • Jalapeno Fudge Frosting
  • 2 cups heavy cream
  • 1 large jalapeno, rough chopped (with seeds and veins)
  • 20 ounces dark chocolate (62% cocoa) chopped into small pieces


  1. In a medium bowl, combine the boiling water with the cocoa powder and the red cayenne pepper. Whisk until smooth and set aside to cool.
  2. Preheat the oven to 350 degrees. Prepare 3 8” cake pans with baking spray and parchment paper rounds on the bottom.
  3. In the bowl of a standing mixer, cream together the butter and sugar until fluffy. Then add the eggs one at a time until they are well mixed in.
  4. In a separate bowl, combine all of the dry ingredients.
  5. Add the cooled chocolate mixture to the batter. Then add the dry ingredients to the batter and mix well until it is smooth.
  6. Divide the batter between the three pans evenly. Bake at 350 degrees for 25 minutes. Remove from the oven and let cool completely.
  7. While the cakes are baking, make the frosting.
  8. In a medium saucepan, heat the heavy cream and the jalapeno over medium heat and bring to a simmer. Add the chocolate to the pot and remove it from the heat and set aside.
  9. After 5 minutes, whisk the cream and chocolate until it is very smooth. Use an immersion blender on the mixture to completely puree the jalapeno chunks into the frosting.
  10. Set it aside to cool and thicken- this will take about 1 hour. (You can speed this process up by sticking it in the fridge)
  11. When the cake is completely cooled, place one of the cake layers on a cake plate and use ¼ of the frosting and spread it as a filling over the first layer. Repeat with a second layer and another ¼ of the frosting.
  12. Add the last layer and then use the remaining frosting to frost the whole outside of the cake.
  13. Use sprinkles to decorate if desired. Slice and serve. Enjoy!

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

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