Best Chocolate Chili Cake Recipes

COPYCAT "CHILI'S" MOLTEN CHOCOLATE CAKE

Steps:

• 1. Preheat the oven to 350 degrees. Make the cakes: Brush the four 1 1/4 cup brioche molds or jumbo muffin cups with the 2 tablespoons of melted butter. Dust the molds with cocoa powder and tap out the excess.
• 2. Whisk the flour, baking soda, baking powder, and salt in a small bowl. Bring milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
• 3. Combine the vegetable oil, 4 tablesoons room-temperature butter and sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
• 4. With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more then three-quarters of the way.
• 5. Transfer the mold to a baking sheet and bake until tops of the cakes are domed and the centers are barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.
• 6. MAKING THE FILLING: Microwave the chocolate, cream, butter, and corn syrup in a microwave safe bowl in 30 second intervels, stirring each time, until chocolate starts to melt, 1 minute 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.
• 7. Use the tip of the paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.
• 8. Use the knife to cut a 1 1/2 inch circle on the top of each cake, cutting almost to the bottom.
• 9. Hollow out the cakes with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.
• 10. Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.
• 11. Plug the hole with the cake scraps. Save or discard any remaining scraps.
• 12. Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.

CHILI'S WHITE CHOCOLATE MOLTEN CAKE

Steps:

• Prepare your cake mix as directed on box. Prepare a bundt cake pan with cooking spray.
• Bake as directed. Let you cake cool just a little -- you want to serve it warm. Now, if you want to be really creative, you can slice your cake so that you can fill it with the white morsels that you will be melting. We haven't worried about being that creative yet.
• So we melt the white morsels in the microwave just enough to warm them, stir them & spread over each cake slice. Scoop your desired amount of ice cream (we like Publix vanilla) & place it on your cake slice. Drizzle with Raspberry sauce & if you like, you can use a vegetable peeler & grate some vanilla bark to sprinkle over the top. Enjoy!
• You can use your judgement on the white morsels, vanilla ice cream, raspberry sauce & vanilla bark to suit your taste.

DOUBLE CHOCOLATE CHIPOTLE CHILI CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease either a 9 x 13 oblong pan, or three - 8x1 1/2 inch. round pans. (I use Pam type butter flavored spray or Baker's Joy when making cakes).
• 3. In medium bowl stir together flour, cocoa powder, baking soda, baking powder, Chipotle chili powder and salt. Set aside.
• 4. In large mixing bowl beat butter for 30 seconds on medium to high. Gradually add sugar 1/4 cup at a time beating after each addition. Scrape down sides of bowl and beat on medium an additional 2 minutes.
• 5. Add the eggs, one at a time, to the butter mixture, beating after each addition. Beat in the vanilla.
• 6. Alternatly add the flour mixture and milk to the butter mixture, beating on low after each addition until just combined.
• 7. Beat on medium to high for 20 seconds. Stir in grated chocolate.
• 8. Divide the batter between the prepared pans (or place in pan if using oblong). This batter will be quite thick.
• 9. Bake 40 to 45 minutes or until toothpick in center comes out clean.
• 10. Cool in the pan(s) for 10 minutes on wire rack.
• 11. Remove from pan(s) and finish cooling on wire rack.
• 12. Frost with Especially Dark Chocolate Frosting (recipe on site), or your favoite frosting. If, desired top with a dollap of whipped cream and some shaved chocolate.

CHILI CHOCOLATE CINNAMON CAKE

Steps:

• ---ForThe Cake---.
• Preheat oven to 350°F, grease, flour and line, with parchment paper, the bottom of 2 nine inch round cake pans.
• In a heavy saucepan, whisk buttermilk, butter, cocoa and chili powder over medium heat until all the butter has melted.
• In a large mixing bowl, whisk together sugar, flour, cinnamon, baking soda and salt.
• In a small bowl, whisk eggs and vanilla.
• Pour chocolate mixture over flour mixture and whisk until blended, add egg mixture and whisk again, then stir in hazelnuts.
• Pour batter into prepared pans and bake 30- 35 minutes or until toothpick inserted in center comes out clean.
• Transfer to to baking racks, cool 10 minutes, remove from pans, return to racks and cool completely.
• ---ForThe Whipped Cream---.
• Chill bowl and beaters in the refrigerator until cold.
• Beat cream until it starts to thicken, add sugar and cream of tartar, continue beating until soft peaks form, add vanilla and beat until stiff peaks form.
• ---ForThe Raspberry Squeeze Sauce---.
• Puree raspberries and liquid in a blender or processor, strain in a sieve and store in squeeze bottle in the refrigerator (can be made 4-5 days ahead of time).
• ---ToAssemble And Serve---.
• Place one cake layer on a serving dish and top with 1/2 the whipped cream, add second layer and the remaining whipped cream.
• Chill at least 2 hours.
• Place cake slices on desert dishes and drizzle raspberry sauce in a decorative pattern around the edges.

CHOCOLATE CHILI CAKE

Steps:

• preheat oven to 350. grease one 8-inch round cake pan and line the bottom with parchment.
• in a large bowl, whisk together all the dry ingredients. in a medium bowl, whisk together all the wet ingredients except for the boiling water. whisk the wet ingredients into the dry ingredients and then stir in the boiling water. pour into cake pans and bake until a toothpick inserted into the center comes out clean. begin checking for doneness at 16 minutes.
• let cool in the pans for 10 minutes, and then turn the cakes onto a lightly greased cooling rack.
• use an electric mixer to beat together all of the ingredients.

CHILI'S WHITE CHOCOLATE MOLTEN CAKE

Steps:

• Make cake batter following directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas-size) muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Bake for 25 to 30 minutes in a preheated 350 degree F. oven, or until a toothpick stuck into the center of one cake comes out clean. Let the cakes cool for 15 minutes, then turn all of the cakes out of the pan.
• While the cakes cool, measure 9 ounces or 1 1/2 cups of white chocolate chips into a microwave-safe glass or ceramic bowl. Add the heavy cream and microwave on high temperature for 30 seconds. Stir, then microwave for 30 more seconds. Let this cool for 15 to 20 minutes to thicken.
• The cakes will be served upside down, so you may have to slice a bit of the domed top off each cake to help it lay flat when inverted. A serrated knife works best for this. After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 1/2 inches deep. After cutting straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard (or eat) the piece. This is where you will hide the white chocolate filling.
• Spoon 2 to 3 tablespoons of white chocolate filling into each of the holes you've made in the cakes, then store the cakes in a sealed container in the refrigerator.
• Make the strawberry sauce by pureeing the strawberries with syrup in a blender until smooth.
• When you're ready to serve, pour the remaining 9 ounces (1 1/2 cups) of white chocolate chips into a medium microwave-safe glass or ceramic bowl. Microwave the white chocolate for 30 seconds, then stir, and microwave for 30 seconds more.
• Heat up each cake in the microwave on high for 40 to 45 seconds or until you see the filling bubble.
• Drizzle the strawberry sauce onto each serving plate with a spoon or use a squirt bottle.
• Place a warm cake on the strawberry sauce then place a scoop of vanilla ice cream on top of the cake, concealing the hole. Drizzle approximately 1 1/2 tablespoons of melted white chocolate over the ice cream and serve right away with a spoon. Repeat for each dessert.
• Makes 8 desserts.

CHILI'S MOLTEN CHOCOLATE CAKE

Steps:

• Make cake batter following directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas size) muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Bake for 30 to 40 minutes, or until a toothpick stuck into the center of one cake comes out clean. Turn all of the cakes out of the pan and let them cool.
• The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted. A serrated sandwich knife works best for this. After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 1/2-inches deep. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.
• Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the freezer.
• When you are ready to serve, drizzle a serving plate with caramel, then place one cake on the plate and heat it up in the microwave for 40 to 45 seconds, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.
• Makes 8 desserts.