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!

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Chili Chocolate Cake

A wicked twist to my favorite chocolate cake 🙂

Course Baking, Cake, Dessert, Sweets, Sweets and Desserts

Cuisine American, Filipino

Keyword cake recipe, Chili Cake, chili cake recipe, chili chocolate cake, chocolate cake, chocolate cake recipe

Author Olive@LatestRecipes.net

Equipment

• Range Oven
• Cake Mold
• Parchment Paper
• Hand MIxer
• Aluminum Foil
• Chef Knife
• Cake Stand
• Sauce Pan

Ingredients

FOR THE CAKE:

• 8 ounces Dark Chocolate broken into pieces
• 8 ounces Salted Butter softened and chopped, plus extra for greasing
• 1 tbsp Instant Coffee Powder
• 3 pcs Red Birds Eye Chili finely chopped
• 6 pcs Eggs medium size
• ¼ cup Brown Sugar
• ¾ cup Caster Sugar
• ½ tsp Cream of Tartar
• 5 tbsp Flour ground almonds
• 2 tablespoons Cocoa Powder
• ½ tsp Cayenne Powder optional or use less if you're scared lol
• Cocoa Powder to serve

FOR THE GANACHE:

• 4 ounces Dark Chocolate broken into pieces
• ½ cup Heavy Cream

FOR WHIPPED CREAM TOPPING:

• ¾ cup Whipping Cream
• 2 tablespoons Sugar

Instructions

FOR THE CAKE:

• Heat oven to 375ºF
• 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.
• Melt the chocolate and butter together over a pan of simmering water, or in a microwave.
• 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.
• 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.
• 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)
• 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.

FOR THE GANACHE:

• Heat cream in a heavy-bottomed pan, turn off heat and add chocolate pieces.

FOR WHIPPED CREAM:

• 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.
• Enjoy:)