Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup vegetable oil. 2 eggs. 1/2 cup brewed espresso. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp chili powder. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup semi-sweet chocolate chips. For Coffee Cream:. 1 cup heavy cream. 2 tbsp powdered sugar. 2 tbsp brewed espresso.
Instructions: Preheat your oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, brown sugar, vegetable oil, eggs, brewed espresso, vanilla extract, ground cinnamon, chili powder, baking powder, baking soda, and salt. Mix until well combined. Stir in the semi-sweet chocolate chips. Pour the cake batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the coffee cream by whipping together heavy cream, powdered sugar, and brewed espresso until stiff peaks form. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Once the cake has cooled, spread the coffee cream over the top of the cake. Slice and serve your Espresso Chocolate Chilli Cake with Coffee Cream. Enjoy!