Cake-Off Challenge: New Mexican Chocolate Cake

The fourth cake to be tasted and tested in Round 3 of the 2010 Christmas Cake-Off Challenge was Chris’s New Mexican Chocolate Cake. When you go to a vendor of food in New Mexico, they ask you, “red or green?” This apparently refers to the type of chilli sauce you require. If you ask for Christmas, you get both – so this is a chocolate cake with two kinds of chilli lurking beneath its sticky skin.

Guest Judge, Lord Forrester of Governor’s Bay, had this to say about the creation:

Dark and bitter smell. Rich and smooth texture with a slight je sais quoi of chilli.

Other comments from the assembled tasters included “Worth waiting for,” despite rather full stomachs by this point, and “It smells so good.”

Vote for Chris’s New Mexican Chocolate Cake in the 2010 Cake-Off Round 3 Poll.

Published in: on December 21, 2010 at 20:42  Leave a Comment  

Cake-Off Challenge: Chocolate Chilli Cupcakes

The third of the Christmas Cake-Off 2010 Challenge Cakes to be tasted on this fine December morning was the chocolate chilli cupcakes by Katarina. “Cupcakes are usually such gentle, cute and lovely things, with a lot of pink. I thought I would give them a new devilish expression. Especially if you eat the chilli on top. It should be interesting.”

Guest Judge, Lord Forrester of Governor’s Bay, getting into his stride in this judging game, had this to say about the cupcakes:

Cake moist and succulent. Satisfying chocolate ganache. The chocolate eloquently representing the Christian goodness of the festive season, and chilli representing the devil.

Other comments from the assembled tasters included “tantilizingly tingly,” and happily, “chocolate and chilli are friends.”

Vote for Katarina’s chocolate chilli cupcakes in the 2010 Cake-Off Round 1 Poll.

Published in: on December 7, 2010 at 19:15  Leave a Comment  

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