Chili Chocolate Cake
Author: ylXXN9kxluA
Chocolate and chilis were made for each other, so get baking and make this utterly delicious chili chocolate cake!
Ingredients
For the sponge cake
  • 250 g (8 oz) softened butter
  • 250 g (8 oz) sugar
  • 200 g (7 oz) self-raising flour
  • 5 eggs
  • 50 g (2 oz) cocoa powder
  • 2½ tsp baking powder
  • 1-3 tbsp milk
  • 1 red chilli pepper, deseeded and finely chopped
  • ½ tsp chilli flakes
For the filling
  • 100 g (3½ ox) dark cooking chocolate (min 55% cocoa solids)
  • 100 ml (3½ fl oz) double or heavy whipping cream
  • ½ red chilli pepper, deseeded and finely chopped
For the covering
  • 150 g (5 oz) dark cooking chocolate (min 55% cocoa solids)
  • 150 ml (5 fl oz) double or heavy whipping cream
  • ¼-½ tsp chilli powder
To decorate
  • ½ chilli pepper cut lengthways
Instructions
Prepare the sponge cake
  1. Cream together the butter and sugar in a bowl.
  2. Add the eggs one at a time, beating well between each addition.
  3. Add the chopped chilli pepper and chilli flakes. Sift in the flour and cocoa powder. Mix well to a smooth batter.
  4. Mix in sufficient milk so that the batter drops sluggishly off a spoon.
  5. Cover the bottoms of two 20 cm (8") sandwich tins with baking paper. Divide the mixture equally between the two tins.
  6. Bake at 160°C (320°F) fan oven, 180°C (360°F) normal oven for 25-30 minutes.
  7. Leave to cool for 10 minutes before removing from the tins.
  8. Remove from the tins, peel off the baking paper and leave to cool on a wire rack.
Prepare the filling
  1. Heat the chocolate in a bowl over a pan of boiling water until the chocolate has melted.
  2. Turn off the heat. Add the cream and chopped chilli. Mix well then allow to cool.
Assemble the cake
  1. Place one of the sponge cakes flat-side up. Spread the cooled filling onto the sponge. Place the other sponge cake flat-side down on top and press lightly to squeeze the filling to the edge of the cake.
Prepare the covering
  1. Heat the chocolate in a bowl over a pan of boiling water until the chocolate has melted.
  2. Turn off the heat. Add the cream and chilli powder. Mix well.
Cover the cake
  1. Place the cake on a wire rack above a large plate. While the covering is still fluid pour it onto the cake. Spread evenly over the top and sides with a spatula.
  2. Use any covering that falls onto the plate to fill in the sides of the cake.
  3. Place the half chilli pepper on top of the cake. Leave the cake for about 2 hours to allow the covering to set.
Calories: 378 Fat: 25.1 Sugar: 24.0 Fiber: 1.3 Protein: 4.8 Cholesterol: 107.1
Titli's Tips
You can make this cake as spicy or as mellow as you choose by altering the amounts of chilli powder and fresh chillies. In my opinion a good chili chocolate cake should taste like a chocolate cake but have an mild aftertaste of chillies. But it's up to you!

If you cannot get self-raising flour then make your own by adding 2 teaspoons of baking powder to each cup (150g) of plain (all-purpose) flour.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/chili-chocolate-cake