• 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.

    Chocolate chilli cake

    Serves: 8 - 10
    Cooking Time: 2 hrs


    • 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



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


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


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


    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.


    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.


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