If you are like me and you love a little kick to your pallet, then you are probably familiar with Sriracha. I put this chili garlic sauce on everything, even my chocolate! Chilies are an aphrodisiac, so naturally I had to turn up the heat more ways than one. Meet “The Hottie.” Chocolate. Sriracha. Cake. OMG.
Cake
2 cups cake flour
1 ½ cups sugar
¼ cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cayenne or chili powder
¼ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup cold coffee
3 tablespoons sriracha
½ cup soda water
Preheat oven to 350 degrees. Combine the dry ingredients in a bowl. In a separate bowl mix all wet ingredients except the soda water. Add the dry to the wet then add the soda water. Once combined pour into cupcake tins and bake 15-20 minutes.
Chocolate Sriracha Ganache
4 ounces bittersweet chocolate
1/3 cup half and half
1 tablespoon Whiskey
1 teaspoon sriracha
1 tablespoons butter, at room temperature
Heat the heavy cream in a saucepan. Just before it boils remove from heat and pour over chocolate that is in a separate bowl. Once the cream melts the chocolate stir in to combine. Add the butter, whiskey, and sriracha. Allow to cool.
Chocolate Buttercream
½ cup butter
1 cup shortening
3 cups powdered sugar
1 teaspoon vanilla
1 tablespoon instant coffee
1 teaspoon hot water
4 oz bakers chocolate melted
1 teaspoon chili powder
Melt chocolate over a double broiler. Set aside to cool to room temp. Beat shortening and butter until smooth and fluffy. Add the chili powder, and powdered sugar one cup at a time alternating with the vanilla and the coffee water mix. Finally add the chocolate and beat just until combined. Pipe that goodness onto your cakes and devour! That’s Hot.
