• 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

    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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