Recipes, Sweets

Chocolate Chipotle Cake with Banana Cocoa Frosting

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You will fall in love with the rich flavors of this Chipotle Chocolate Cake with Banana Cocoa Frosting—a cake that marries the deep taste of dark chocolate with the subtle heat and smoky taste of chipotle peppers. Perfect for birthdays, family gatherings, or any occasion that calls for a show-stopping dessert with a unique flavor combo!

If you love this cake, you might also enjoy this Chocolate Cherry Beer Cake or my Red Velvet American Beauty Cake.

Sometime in the early 90’s a local baker appeared on a PBS show to make this delicious cake.  Back then you could call the station and ask them to send you a copy of the recipes they featured on the show.  So, that’s how I got the recipe, and I’ve been baking this cake ever since.  I

I’ve used various chiles over the years; sometimes just using canned green chiles when I couldn’t find other varieties.  Here’s what I have been using in the last couple of years, and I think it works out the best.  I buy a small can of chipotle peppers in adobo sauce and pour them into a small fine-meshed strainer.  I slowly stir the peppers in the strainer to get all of the sauce to separate from the peppers.  I can usually get right at ¼ cup of the chile-infused adobo sauce from the can – just the right amount for the recipe.  

The cake has just a hint of spice, and the banana in the frosting cools it off nicely.  I’ve been wondering if a pinch of cinnamon would really kick up the flavor as well.  If you try that, let me know how it works out!

a slice of chipotle chocolate cake with banana cocoa frosting on a white plate.

Why You’ll Love This Recipe

  • Unique Flavor Combination: Spicy chipotle peppers balance out the sweetness of chocolate perfectly.
  • Easy to Make: This cake is simple enough for both beginners and experienced bakers.
  • Use for leftover bananas: Use that leftover banana for the frosting!

Ingredients Needed

  • Unsweetened chocolate: Use dark chocolate if unavailable.
  • Milk: Any milk (dairy or non-dairy) works; try almond or oat milk for a lactose-free option.
  • Sugar: Brown sugar can be used for a deeper flavor.
  • Eggs: Substitute with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a vegan option.
  • Pureed chipotle chiles: I’ve used various chiles over the years; sometimes just using canned green chiles when I couldn’t find other varieties
  • Flour: All-purpose flour works best.
  • Baking soda: Make sure it’s fresh for proper leavening.
  • Salt: Sea salt or kosher salt can be used as alternatives.
  • Butter: Coconut oil can be used for a dairy-free option.
  • Vanilla extract: Almond extract can add a different flavor profile.

How to Make Chipotle Chocolate Cake

For the full printable recipe, check out the recipe card at the end of this post.

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans and set aside.
  2. Prepare Chocolate Mixture: In a medium saucepan, combine 1/2 cup milk, 2/3 cup sugar, 1 egg, chopped chocolate, and 1/4 cup pureed chiles. Cook over low heat, stirring until the chocolate melts. Set aside.
  3. Mix Dry Ingredients: Sift together flour, baking soda, and salt; set aside.
  4. Cream Butter and Sugar: In a large bowl, cream together the softened butter, 1 cup sugar, and vanilla until light and fluffy. Add the remaining 2 eggs, one at a time, beating for an additional minute after each.
  5. Combine Mixtures: Alternately add the flour mixture and the remaining 1 cup of milk, beginning and ending with the flour mixture. Mix in the chocolate and chile mixture until smooth.
  1. Bake: Pour the batter into the prepared cake pans and tap them gently to remove air bubbles. Bake at 350°F for about 30 minutes or until a toothpick inserted into the center comes out clean.
  2. Cool: Let the cakes cool in the pans for 10 minutes, then remove from the pans and allow them to cool completely on a wire rack before frosting.
  1. Prepare Frosting: In a large mixing bowl, cream together the mashed banana, butter, and vanilla. Sift together the cocoa and powdered sugar. Slowly add this mixture to the creamed banana mixture until fully incorporated.
  2. Whip: Beat on high speed until the frosting is fluffy. If it becomes too thick, add a bit of milk to reach the desired consistency.
  3. Frost Cake: Once the cake layers are completely cool, frost them generously with the banana cocoa frosting.

Helpful Tips

  • Use room-temperature ingredients for better mixing and fluffiness.
  • Make sure the cake layers are completely cool before frosting to prevent melting.

Storage Information

Room temperature: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Freezer: Not recommended as the texture of the frosting may change after freezing.

Serving Suggestions

  • This cake tastes amazing as is but also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream!
  • You could also serve it with some fresh raspberries.
a chocolate chipotle cake frosted with banana cocoa frosting on a white cake platter .

Variations

  • Substitute the chipotle chiles with green chilies, if you want.
  • Add chopped nuts or chocolate chips to the batter for extra texture.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance and frosted before serving.

What can I use instead of butter in the frosting?

You can substitute dairy-free butter or margarine or use a ratio of 50% cream cheese and butter.

More Cake Recipes to Try

Chipotle Chocolate Cake with Banana Cocoa Frosting

Recipe by Pennie Saadallah
Servings

12

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

763

kcal
Total time

50

minutes

You will fall in love with the rich flavors of this Chipotle Chocolate Cake with Banana Cocoa Frosting — a cake that marries the deep taste of dark chocolate with the subtle heat and smoky taste of chipotle peppers. Perfect for birthdays, family gatherings, or any occasion that calls for a show-stopping dessert with a unique flavor combo!

Cook Mode

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Ingredients

  • Cake
  • 1 1/2 cups milk, divided

  • 1 2/3 cups sugar, divided

  • 3 ounces unsweetened chocolate, chopped

  • 3 large eggs, divided

  • 1/4 cup pureed chipotle chiles

  • 1 3/4 cups flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 cup butter, softened

  • 1 tsp vanilla extract

  • Frosting
  • 1 ripe banana, mashed

  • 1 cup butter

  • 1 tbsp vanilla extract

  • 1 1/2 pounds powdered sugar

  • 1/2 cup cocoa

Directions

  • Cake
  • Preheat oven to 350. Grease and flour 2 8-inch cake pans and set aside.
  • In a medium sauce pan, combine 1/2 cup milk, 2/3 cups sugar, 1 egg, chopped chocolate, and 1/4 cup pureed chiles. Cook over low heat, stirring until chocolate melts. Set aside
  • Sift together flour, baking soda and salt; set aside.
  • Cream butter, 1 cup sugar and vanilla until light and fluffy. Add remaining 2 eggs, one at a time, and beat an additional minute after each.
  • Alternately add flour mixture and remaining 1 cup of milk, beginning and ending with flour mixture. Mix in chile/chocolate mixture and beat until smooth.
  • Pour into greased and floured cake pans and tap pans to remove air bubbles. Bake at 350 for 30 minutes or until cake tests clean.
  • Let cool 10 minutes; remove from cake pans and cool completely before frosting.
  • Frosting
  • In a large mixing bowl, cream together mashed banana, butter and vanilla. Sift together cocoa and powdered sugar. Slowly add to creamed mixture until incorporated. Beat on high until frosting is fluffy, adding milk if frosting becomes too thick.
  • Frost cooled cake layers.

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