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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).

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 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.