RECIPE: Chilli Chocolate Cake
300g light brown sugar
100g plain flour
100g self-raising flour
300g dark chocolate
2-3 red chillies, finely chopped
FOR THE ICING
200g dark chocolate
200ml double cream
1 Preheat the oven to 160C and grease a 20cm cake tin.
2 Whisk the butter and sugar together in a large bowl until light and fluffy.
3 Beat in the eggs, one at a time, incorporating slowly so that the mixture doesn’t split.
4 Bring a small saucepan of water to a slow boil.
5 Break up the chocolate into small pieces in a glass bowl and place over the saucepan of boiling water, stirring until the chocolate has melted. Reduce the amount of
water if there is a risk of it overflowing into the chocolate.
6 Remove from the heat and allow to cool slightly.
7 Once cool, incorporate the melted chocolate with the egg and butter mixture.
8 Add the flour and mix until you have a smooth batter.
9 Add your chillies and stir to distribute evenly.
10 Place the cake batter in the greased cake tin.
11 Bake for 1½ hours, checking frequently so that it doesn’t burn. The cake is done when a knife comes out clean when poked into the centre.
12 Remove the cake and place on a wire rack to cool.
13 Make the icing by melting the chocolate as before.
14 Mix together with the cream and allow to cool until thickened.
15 Ice the cake and serve with cream or ice cream.