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


  • STEP 1
    Sift the flour, cocoa powder and baking powder into a mixing bowl.
  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 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).
  • STEP 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!

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