Chilli Chocolate Cake

At the inaugural meeting of the Cake Club, Pen presented a chilli chocolate sponge cake to tantalise the taste buds. Her report follows:

This beast was a never before tested adaptation of an old (and imperial) family recipe for the generic sponge.

6 oz sugar (normally all caster but 3 oz soft brown substituted due to pantry limitations, and this worked well)
6 oz butter (or margerine)
3 eggs
6 oz self raising flour
2 tbsp cocoa
1/2 tsp Mexican chilli
1/3 tsp paprika

Cream the sugar and butter, beat in the eggs, add the rest. Spread across two 19 cm cake tins and cook at about 160°C for 15 minutes until done.

Butter icing – 50 g (consistency with imperial/metric units is very important) softened butter, with 3 tbsp icing sugar and 1 tsbp cocoa mixed in until creamy. Spread this in the middle of the two cakes.

Topping: 3 roasted red chillies (done in the oven while the cake bakes) on about 80 grams of melted dark chocolate.

This cake was well received by the hungry crowd. Foresight (and previous experience with chocolate toppings) had led me to score the chocolate before placing the chillies, so we were able to cut the cake with minimal damage. Those with medical excuses were excused from consuming the roasted vegetables, but everyone else dug in with great gusto. On balance, I think the recipe could sustain a whole teaspoon of chilli powder, but care would need to be taken to avoid overpowering the sugar and butter experience.

Published in: on March 9, 2010 at 21:08  Leave a Comment  

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