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A delightfully "not too sweet" dessert —with Xtra Spicy 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).

Cook time: 45 min Prep time: 15 min Serving size: 10-12 servings
Ingredients CAKE
  • 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 Chili Crisp 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 Xtra Spicy 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.