Chili Chocolate Cake

Chili Chocolate Cake

I like my food hot and spicy so I thought why not my cake, too?! 🙂

Make it today or anytime. No need for special occasion to have a delicious, home made cake to share with your loved ones and friends.

Happy Baking!

Melt butter and chocolate in a double-boiler or a bowl set over a pot of simmering water
Beat eggs and sugar until very thick and light in color (ribbon stage)
Fold melted chocolate and butter to the whipped egg and sugar
add the chopped bird’s eye chilies then fold dry ingredients to the batter [no photo 🙁 ]
Pour into prepared pan and bake for about 35 mins at 375º F
cool cake and transfer to a serving platter. Top with ganache and sweetened whipped cream (optional). Enjoy 🙂
Chili Chocolate Cake
A wicked twist to my favorite chocolate cake 🙂
Recipe type: Baking, Cake
  • 8 ounces dark chocolate, broken into pieces
  • 225 ounces salted butter, softened and chopped, plus extra for greasing
  • 1 tbsp instant coffee powder
  • 3 red bird's-eye chillies, finely chopped
  • 6 medium eggs
  • ¼ cup brown sugar
  • ¾ cup caster sugar
  • ½ tsp cream of tartar
  • 5 tbsp ground almonds or plain flour
  • 2 Tablespoons cocoa powder
  • ½ tsp cayenne powder (optional or use less if you're scared lol)
  • cocoa powder, to serve
  • Ganache;
  • 4 ounces dark chocolate, broken into pieces
  • ½ cup cream
  • Whipped Cream Topping:
  • ¾ cup whipping cream
  • 2 tablespoons sugar
  1. Heat oven to 375ºF
  2. Grease an 8 ½ (22cm) springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.
  3. Melt the chocolate and butter together over a pan of simmering water, or in a microwave.
  4. Whisk the eggs with the brown sugar and caster sugar, either in an electric mixer or with an electric hand whisk, for 5-10 mins until thick and pale.
  5. Pour the chocolate mixture onto the beaten eggs and sugar, and gently mix until smooth. Add the almonds (if using) and flour and mix again.
  6. Pour the batter into the prepared tin and bake for 35-40 mins until the cake is set but with a slight jiggle in the centre. (If the cake is starting to brown too quickly, cover with a piece of aluminum foil
  7. Leave to cool in the tin – it will sink a little as it cools. Run a knife around the inside of the cake tin to loosen. Remove the baking parchment and place on a cake stand.
  8. Ganache:
  9. Heat cream in a heavy-bottomed pan, turn off heat and add chocolate pieces.
  10. Whipped Cream ;
  11. Whisk the cream and sugar until soft peaks form. Serve on the side or spoon on top of the cake dusted with a little cocoa powder.
  12. Enjoy:)

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