Chocolate cake is loved by many, but have you tried Khanum’s Chilli Chocolate cake? For those spicy lovers with a sweet tooth, this cake is easy to make and perfect to enjoy over the Easter break.
Ingredients:
- 1 tsp Khanum Extra Hot Chilli Powder
- 6 Khanum Whole Chilli’s (Optional Decoration)
- 300g Butter
- 200g Golden Caster Sugar
- 4 Large Eggs
- 100g Ground Almonds
- 400g Dark Chocolate
- 100g Self-raising Flour
- 1 tsp Baking Powder
- 50g Dark Cocoa Powder
- 450ml Double Cream
Method:
- Grease and line two 15cm round cake tins with grease-proof paper. Pre-heat the oven to 170 or gas mark 3
- In a mixing bowl cream 200g of butter with the sugar until light and fluffy. Add the eggs and ground almonds and beat the mixture.
- Break up 200g of Dark chocolate and add to a microwavable bowl and heat for 30 seconds on a low heat. Stir the chocolate and repeat the process until fully melted.
- Stir in the melted chocolate into the cake mixture. Once combined sift the flour, baking powder, cocoa, and Khanum Chilli Powder. Fold the mixture carefully.
- Add 250ml of double cream into a clean bowl and whisk until thickened. Fold the whipped cream into the chocolate mixture gently.
- Divide the mixture evenly between the cake tins and bake for 15-20 minutes. The cake top should bounce when touched and the cake will be sticky. Place on a cooling rack.
- Once the cake has finished cooling make the topping. Break the chocolate and place in a saucepan. Add the remainder of cream and stir over a low heat. Once thickened remover from the heat and leave to cool slightly. Add to a clean bowl and add the remainder of butter a little at a time and beat in.
- Use some of the mixture in between the two sponge layers. Decorate the cake with the rest of the mixture. Add Khanum Whole Chilli’s to the top as decoration (optional)