Chipotle Chili Chocolate Cake

featuring Chipotle Finishing Salt
or try with Lavender Honey Bee, Lemon-Ginger or !Fire!

Salinity™ Salts: Chipotle Chili Chocolate Cake Recipe
One bite of this dense yet velvety chocolate cake invites another, and another, especially when you turn up the heat a bit with our Chipotle Finishing Salt. We recommend this decadent delight for dessert, paired with a glass of robust peppery red wine. We must confess that it's equally scrumptious with your morning cup of dark roast coffee. Yes, we realize it’s quite unconventional, but no one has to know. Serves 8-10.


  • 10 oz. dark bittersweet chocolate, chopped (or chips)
  • 8 tablespoons salted butter, cut into pieces
  • 5 large eggs, room temperature
  • 1 cup sugar (can substitute with coconut palm sugar for Paleo diet)
  • 1 teaspoon Chipotle Chili Powder
  • 1/2 teaspoon cinnamon
  • Dash of nutmeg
  • Dash of cayenne pepper
  • Powdered sugar for topping (desired amount)
  • Fresh raspberries for accent (optional)
  • Salinity™ Salts Chipotle Finishing Salt


Preheat oven to 350˚F. Line the bottom of a 9 1/2 inch cake pan or porcelain tart pan (for a thicker and fluffier texture) with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray.

Melt the chocolate and butter together over simmering water in a double boiler, stirring occasionally until smooth.

Whisk the eggs and sugar together in a large bowl. Slowly whisk in the melted chocolate, a bit at a time. Add the spices and adjust to taste. Pour mixture into the greased pan and bake for 22-25 minutes or until a toothpick comes out clean.

Remove from the baking pan and let cool for 10 minutes. While the cake is slightly warm, dust with powdered sugar (or coconut palm sugar) and sprinkle Chipotle Finishing Salt.


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