Author: ylXXN9kxluA
Chocolate and chilis were made for each other, so get baking and make this utterly delicious chili chocolate cake!
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
Prepare the sponge cake
- Cream together the butter and sugar in a bowl.
- Add the eggs one at a time, beating well between each addition.
- Add the chopped chilli pepper and chilli flakes. Sift in the flour and cocoa powder. Mix well to a smooth batter.
- Mix in sufficient milk so that the batter drops sluggishly off a spoon.
- Cover the bottoms of two 20 cm (8") sandwich tins with baking paper. Divide the mixture equally between the two tins.
- Bake at 160°C (320°F) fan oven, 180°C (360°F) normal oven for 25-30 minutes.
- Leave to cool for 10 minutes before removing from the tins.
- Remove from the tins, peel off the baking paper and leave to cool on a wire rack.
Prepare the filling
- Heat the chocolate in a bowl over a pan of boiling water until the chocolate has melted.
- Turn off the heat. Add the cream and chopped chilli. Mix well then allow to cool.
Assemble the cake
- 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
- Heat the chocolate in a bowl over a pan of boiling water until the chocolate has melted.
- Turn off the heat. Add the cream and chilli powder. Mix well.
Cover the cake
- 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.
- Use any covering that falls onto the plate to fill in the sides of the cake.
- 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
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
3.2.2124