Espresso, chocolate & chilli cake with coffee cream

Espresso, chocolate & chilli cake with coffee cream

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(5 ratings)

Prep: 20 mins Cook: 40 mins - 45 mins


Serves 8 - 10
The warmth of coffee and chilli combine beautifully with chocolate in this impressive dinner party dessert, finish with double cream

Nutrition and extra info

Nutrition: Per serving (10)

  • kcal682
  • fat54g
  • saturates30g
  • carbs40g
  • sugars32g
  • fibre3g
  • protein8g
  • salt0.5g
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  • 3 tbsp plain flour, plus extra for the tin
  • 250g dark chocolate, broken into pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 250g salted butter, softened and chopped, plus extra for greasing
  • 1 tbsp instant espresso powder
  • 2 red bird's-eye chillies, deseeded and finely chopped
  • ¼ tsp chilli powder (optional)
  • 6 medium eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 4 tbsp brown sugar
  • 175g caster sugar
  • ½ tsp cream of tartar
  • 4 tbsp ground almonds
  • cocoa powder, to serve

For the coffee cream

  • 300ml double cream
  • 1 tbsp instant espresso powder


  1. Heat oven to 180C/160C fan/gas 4. Grease a 22cm springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.

  2. Melt the chocolate and butter together over a pan of simmering water, or in a microwave. Once melted, whisk together until smooth and add the espresso powder and chillies and chilli powder, if using. Whisk the egg yolks with the brown sugar and caster sugar, either in an electric mixer or with an electric hand whisk, for 5-10 mins until thick and pale. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.

  3. Pour the chocolate mixture onto the beaten yolks and sugar, and gently mix until smooth. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. Pour the batter into the prepared tin and bake for 40-45 mins until the cake is set but with a slight jiggle in the centre. (If the cake is starting to brown too quickly, cover with a piece of baking parchment.)

  4. Leave to cool in the tin – it will sink a little as it cools. Run a knife around the inside of the cake tin to loosen. Remove the baking parchment and place on a cake stand. Whisk the cream and espresso powder until soft peaks form. Serve on the side or spoon on top of the cake dusted with a little cocoa powder.

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Comments, questions and tips

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21st Oct, 2017
Made this last weekend for a dinner party with friends who were impressed. Followed recipe but used Nescafé granules as no espresso powder and therefore just put straight cream on top without espresso powder. Cocoa powder dusting on it was enough. Used 2 red chillis (not birds eye) plus the chilli powder. Biggest issue was getting the cake out of the tin even though it was springform. Even though I ran a knife around before removing,the edges crumbled so it looked rough. When I served I therefore put halved strawberries propped all the way around the bottom to disguise the edges! Everyone loved it and the freshness of the strawberries worked well in contrast. The chilli was not obvious and we had guests guessing what the secret ingredient might be and they had no idea chilli was there. I think it just stopped the cake from being too sweet. Will make again for another gathering as it makes a large centrepiece.
23rd Nov, 2014
Divine! despite a few things not going the way I meant it still turned out wonderfully. I let my egg whites sit and they separated (but whisked back up well enough), I forgot to cover the cake overnight (since I'd made it the day before serving), and it fell significantly after baking. But no problem. Tasted amazing (as you'd expect from top quality chocolate!).
5th Oct, 2014
Fabulous! Easy to make. Added the chillis and the chilli powder and it was still just a nice heat running through the squidgy torte like cake. Coffee cream a fab accompaniment to the cake . Also made it in a 23 cm cake tin as that was all I had and baked it for 5 mins less and it came out perfectly .
10th Dec, 2019
Can you make this in advance?
lulu_grimes's picture
11th Dec, 2019
Hello, Yes you can make this up to 2-3 days ahead. Keep it cold until you want to serve it.
29th Jul, 2018
Would it help to put parchment paper around the sides of the tin as well as the bottom?
goodfoodteam's picture
2nd Aug, 2018
Thanks for your question, the butter and flour combination is sufficient for the sides but you can use parchment if you prefer.
4th Oct, 2014
How spicy does this end up being?
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