Sift the flour, cocoa powder and baking powder into a mixing bowl.
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.
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
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.
Once melted take the chocolate off the heat and 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.
Spread the chocolate mixture as a filling and topping for your cake. Decorate with crushed pistachios and finely chopped fresh red chillis. Enjoy!