Chilli Chocolate Cake
Member recipe

Chilli Chocolate Cake

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(1 ratings)

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Servings

Serves 1 - 1 Cake

A classic chocolate sponge spiced up with fresh and dried chilli

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Ingredients

  • The Sponge:
  • 175g wholemeal self raising flour
  • 175g soft light brown sugar
  • 175g soft unsalted butter
  • 3 large eggs, beaten
  • 1 heaped tbsp of cocoa powder
  • 1 tsp of baking powder
  • 1 red chilli pepper, very finely chopped (sweet, mild chillis will work better than fiery ones)
  • 1/2 tsp of dried chilli flakes

  • The Filling & Frosting:
  • 250g dark chocolate (chilli chocolate if you can find it)
  • 250ml double cream
  • 1 small knob of butter (roughly a large heaped tablespoon)
  • 1 red chilli pepper, very finely chopped
  • 1/2 tsp of hot chilli powder
  • 1/2 tsp of dried chilli flakes

Method

    1. Sift the flour, cocoa powder and baking powder into a mixing bowl.
    2. Add the sugar, butter, eggs, fresh chilli and dried chilli. Beat this together until you end up with a soft mixture that falls off a spoon when you hit it against the bowl. Add a drop or two of water if you think your mixture is too stiff.
    3. Divide the mixture into two baking tins (I recommend 7 inch diameter) and bake at 170 degrees C (325F) for 30 minutes, or until springy in the centre and a knife inserted into the sponge comes out clear. Allow to cool for one hour after cooking.
    4. To make your filling for the middle and frosting for the top melt the chocolate over a medium heat. My method of doing this is to boil a pan of water and put a heat proof bowl on top of the pan, drop the chocolate in the bowl and stir until melted.
    5. Once melted take the chocolate off the heat. Stir in the chillis, butter and cream. Cover with cling film and allow it to cool. When cooled, put the mixture in to the fridge for around an hour or until thickened enough to easily spread (but not set hard).
    6. When thickened, spread the chocolate mixture as a filling and topping for your cake. Decorate with crushed pistachios and finely chopped fresh red chillis. Enjoy!

Comments, questions and tips

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Milkcreambutter
4th Dec, 2016
Chilli level fine... but cake itself was very dry
haraszi
3rd May, 2015
I love this recipe, very easy to make, I am a newly and still had great success. I found that maybe the sugar for the cake is a bit too much, but the chilli tastes soooo good with the sugary cake.
clairejaquin
12th Mar, 2013
4.05
I made this for CCC and it went down well! I used 8inch diameter sandwich tins and cooked it for about 25 mins. I used 1 medium spicey chilli in the cake and in the icing each, plus the dried chilli flakes on the top. I forgot the chilli powder in the icing but it was strong enough. Also, I chilled the icing for about 20 mins, def don't do it any longer as it was beginning to set and needed a bit of mixing before it would spread. Overall a very easy cake to make and very tasty!
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