Recipe type: Holiday Recipes
Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
A moist and decadent chocolate cake with a spicy kick will definitely hit the spot this holiday season.
  • ¾ cup organic cane sugar
  • 1 cup light spelt flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of sea salt
  • ½ teaspoon chili powder
  • 2 eggs
  • 4 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • ½ cup hot brewed coffee
  • Chocolate Ganache
  • ½ cup dairy free chocolate chips
  • 1.5 tablespoons coconut oil
  • Filling:
  • Pure Raspberry Jam
  1. Preheat oven to 350°F and grease 4 mini cake pans with cooking oil or spray. If you do not have mini cake pans, you can use 6 ramekins. Place cake pans on a baking sheet and set aside.
  2. In the bowl of an electric mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, sea salt and chili powder. Add eggs, milk, oil and vanilla and beat for 1 minute. Add hot coffee and beat until well combined. Your batter will be thin and that’s okay.
  3. Pour cake batter into greased mini cake pans, leaving about a 1.5-inch space at the top. Bake for 20-25 minutes or until the toothpick comes out clean. When ready, transfer the cake pans to a wire rack to cool completely, about 25 minutes.
  4. To make the ganache, add 1 cup water into a skillet. Set your stove on medium low heat until a gentle simmer forms. Place a glass or ceramic bowl over the skillet and add chocolate and coconut oil. Mix until melted and set aside.
  5. When your cake is completely cooled, spread raspberry jam on two cakes and layer with the other two. Top with chocolate ganache and let it set. Serve and enjoy.
Recipe by My Digital Kitchen at