Chocolate chilli cake

September 13, 2012 (Last Updated: January 11, 2019)
Chocolate chilli cake recipe

Chocolate and chilli is one of those combinations that was probably met with a few raised eyebrows upon being introduced. The two are just a little too different, right? Well that’s also what makes them so delicious together – the spiciness of chilli really complements the dark richness of cocoa. This delectable chocolate chilli cake is an example of a match made in heaven.

Print Recipe

Chocolate chilli cake

Serves: 8 - 10
Cooking Time: 2 hrs

Ingredients

  • Cake

  • 240g cake flour
  • 40g (½ cup) cocoa powder
  • 5ml (1 tsp) bicarbonate of soda
  • a pinch of salt
  • 200g butter
  • 310g castor sugar
  • 5ml (1 tsp) vanilla extract
  • 250ml (1 cup) buttermilk
  • 2 large eggs

  • Icing

  • 125g butter
  • 210g icing sugar
  • 45ml (3 tbsp) cocoa powder
  • 5ml (1 tsp) vanilla extract
  • 5ml (1 tsp) chilli powder
  • 30 – 45ml (2 – 3 tbsp) milk
  • fresh raspberries, to garnish

Instructions

1

Preheat the oven to 180°C. Grease and line two 20cm cake tins.

2

For the cake, sift the flour, cocoa powder, bicarbonate of soda and salt.

3

Cream the butter, sugar and vanilla together until fluffy. Add the buttermilk and eggs, alternating with the sifted dry ingredients.

4

Spoon the mixture into the tins and bake until a skewer inserted into the centre comes out clean, about 25 – 30 minutes. Cool for 5 minutes then turn out onto a rack to cool completely.

5

For the icing, beat the butter until soft. Sift the icing sugar and cocoa and add to the butter. Add the vanilla, chilli and enough milk to make a spreadable consistency.

6

Sandwich the two cakes together with half of the icing and top with the remaining icing. Garnish with the raspberries and serve.

 

 

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September 13, 2012 (Last Updated: January 11, 2019) By
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