Habañero Buttermilk Chocolate Cake

Habanero Buttermilk Chocolate Cake
Photo by Ian Bagwell

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8×11 cake or 10-inch Bundt cake

  • 2 cups sugar, divided
  • ¼ habañero pepper, roughly chopped, seeds removed
  • 2 eggs
  • ⅝ cup vegetable oil
  • 2 cups cake flour
  • 1 cup Dutch dark cocoa powder
  • 1 tablespoon baking soda
  • Pinch salt
  • ⅔ cup sour cream
  • 1¼ cups buttermilk
  1. Preheat oven to 325 degrees and grease well a 8×11 baking dish or a 10-inch Bundt pan.
  2. Place about ½ the sugar in a food processor with habanero pepper.  Pulse until the peppers are evenly blended into the sugar, creating the sweet and spicy backbone to this recipe.
  3. In a standing mixer with paddle attachment, cream all the sugar, habanero pepper, eggs, and vegetable oil on medium speed until mixture is a pale yellow and of frothy consistency.
  4. Sift together all dry ingredients. Slowly add the sifted dry ingredients to the frothy wet mixture; the mixture will become a rich chocolaty paste.
  5. In two parts, with mixer still running, add sour cream to soften up the paste. Scrape down the sides of the bowl often to be certain the mixture is smooth.
  6. Add buttermilk to finish the batter.
  7. Pour batter into prepared pan and bake for 30−40 minutes or until a toothpick comes out clean. Allow cake to cool completely before enjoying!
Note: For added texture, you can fold ½ cup−1 cup chocolate chips into the batter before baking.
  • from Executive Pastry Chef Sarah Koob of Canoe in Atlanta, GA

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