CHILI CRISP CHOCOLATE BUNDT CAKE
A delightfully "not too sweet" dessert —with chili crisp both in and on top. Perfect for your Valentine's Day festivities, or perhaps your midnight baking project. Recipe crafted by Tres Truong (@motherofbokchoy).
2 large eggs
2 tsp vanilla extract
1.5 tbsp Xtra Spicy Chili Crisp (or more if you want!)
1/2 cup sour cream
227g unsalted butter
3/4 cup cocoa powder (rouge cocoa powder was used in the video)
2 cups AP flour or Measure for Measure King Arthur flour for my gluten free friends
2 cups sugar
3/4 tsp baking powder
1/4 tsp baking soda
1 tbsp kosher salt or 1/2 tbsp table salt
4 tbsp butter
1/3 cup brown sugar
1.5 tsp chili oil from your choice of OG or Xtra Spicy Chili Crisp
1⁄2 tbsp of kosher salt
Splashes of milk until you reach desired consistency
Mix together two large eggs, 2 tsp vanilla extract, 1 tbsp chili crisp, 1⁄2 cup sour cream. Set aside.
Melt 227g unsalted butter and 3⁄4 cup cocoa powder (I like the color of rouge cocoa powder myself). Be sure it doesn’t cool down too fast or it will become solid.
For the dry ingredients: Mix the flour, sugar, baking powder, baking soda, and kosher salt.
Add all the wet ingredients to dry ingredients.
Butter up a bundt pan very well. Pour in your batter.
Bake at 350 degrees Fahrenheit for about 45 minutes.
Once it's done (clean toothpick or wooden chopstick is a good indicator), let it rest a few minutes before turning it out.
The chili oil caramel is quite simple. Melt butter, brown sugar, chili oil, and kosher salt together. Cook for 2 minutes on medium or until it becomes a darker colored mass. Add milk a little at a time to get the consistency you prefer for a glaze.
Pour glaze quickly while hot. I like using a spoon for a drippier effect.
Serve and enjoy! Feel free to top with additional chili crisp.