Sweet, cold, creamy, chocolate cake combines with a hint of unexpected heat as you finish each bite; this dessert is unforgettable. I made this for my family and then sliced the remaining cake into slivers and sent it to work with my husband. The reviews from everyone who tried it were fantastic. (Even my non-spice loving children went a bit crazy for it.)
We ate the cake by itself the first night, and it was perfect that way. I had a slice with whipped cream the following day and that was wonderful too. The heat will increase marginally, after a night or two in the refrigerator, and the cream balances it out nicely.
I’m excited to share this final recipe as part of the Tabasco 10 Ingredient Challenge. For a peek at the list of ingredients and the rules, check them out here!
COOK’S NOTE: Refined coconut oil will add no flavor or fragrance to the cake. (Unrefined coconut oil will make the cake taste and smell like coconut.) Add the Tabasco sauce slowly, tasting as you add it. There should be just a hint of heat at the end of the bite. 4 teaspoons of Tabasco sauce was perfect for my family. The batter should not be overly spicy or taste like Tabasco, it should be deep rich chocolate flavor with just a trace of the peppery heat.
Check out all of the Gluten Free Dessert Recipes on this website!
TWO YEARS AGO TODAY: How To Make A Homemade Cherry Pitter
THREE YEARS AGO TODAY: Huevos Rancheros