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Fiery Chocolate Cake


  • 1 cup granulated sugar
  • 1/3 cup butter or stick margarine, softened
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 6 tablespoons unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • Baking spray with flour
  • 2 tablespoons semisweet chocolate chips


  1. Heat oven to 350 degrees F.
  2. Beat the sugar and the butter at medium speed of a mixer until well-blended (about 5 minutes). Add egg, beating well. Lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour and the next 5 ingredients (flour through salt), stirring well with a whisk.
  4. Combine milk and vanilla extract. Add the flour mixture to the sugar mixture alternately with the milk mixture, beginning and ending with the flour mixture.
  5. Pour batter into a 9-inch round cake pan coated with baking spray.
  6. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in center comes out clean.
  7. Cool in pan 10 minutes on a wire rack, remove from pan. Cool cake completely on wire rack.
  8. Place chips in a small heavy-duty zip-top plastic bag, and seal. Submerge bag in very hot water until chips melt, or microwave on HIGH for 1 minute or until melted. Snip a tiny hole in one corner of bag; drizzle chocolate over cake.

Yield: 10 servings (serving size: 1 wedge)

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