Chili Chocolate Cake Recipe

Who said cakes only be sweet? They can be savoury too. In fact, they can be sweet and savoury at the same time! That’s right you can enjoy a delicious chocolate sponge cake that leaves a mild blazing trail on your palate. Try out this epic rich chili chocolate cake recipe to find out how!

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Chili Chocolate Cake Recipe

Rich chocolate sponge cake with a mildly-spiced frosting.

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Course

Cake, Desserts

Cuisine

Mexican

Cook Time

3 hours

Passive Time

1.5 hours

Servings

cake MetricUS Imperial

Ingredients

For The Cake

• 175 gram self-rising flour
• 175 gram light-brown sugar
• 175 gram unsalted butter
• 3 Large Eggs beaten
• 1 tbsp cocoa powder
• 1 tsp baking powder
• 1 mild red chili pepper finely chopped
• 1/2 tsp dried chili flakes

For The Filling & Frosting

• 250 gram dark chocolate
• 250 ml double cream
• 1 tbsp butter
• 1 Red chili pepper finely chopped
• 1/2 tsp hot chili powder
• 1/2 tsp dried chili flakes

Course Cake, Desserts Cuisine Mexican Cook Time 3 hours Passive Time 1.5 hours Servings cake MetricUS Imperial Ingredients For The Cake 175 gram self-rising flour 175 gram light-brown sugar 175 gram unsalted butter 3 Large Eggs beaten 1 tbsp cocoa powder 1 tsp baking powder 1 mild red chili pepper finely chopped 1/2 tsp dried chili flakes For The Filling & Frosting 250 gram dark chocolate 250 ml double cream 1 tbsp butter 1 Red chili pepper finely chopped 1/2 tsp hot chili powder 1/2 tsp dried chili flakes

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Instructions

For The Cake

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 together to get a soft mixture. Add a drop or two of water if the mixture is too stiff.
3. Divide the mixture into two baking tins 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.

For The Filling & Frosting

1. 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.
2. Once melted take the chocolate off the heat and stir in the chillis, butter, and cream.
3. 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.
4. Spread the chocolate mixture as a filling and topping for your cake. Decorate with crushed pistachios and finely chopped fresh red chillis. Enjoy!