Becky Bakewell

Be happy, eat cake!

Three Tier Chilli Chocolate Cake

I’ve been wanting to make a chilli chocolate cake for ages but had struggled to find a recipe that I really liked, so I decided after lots of searching to simply alter my normal chocolate cake recipe, making it quite a lot darker and richer and with that exciting sensation of chilli!

It was really hard to decide how much chilli to put in the cake, as some people find it a lot hotter than others, and there would be nothing worse than overdoing it on the spice. I erred on the safe side this first time, and half a tablespoon in the recipe seemed to work well for everyone who tried it. It was pretty hot for some, but for us it was only just enough to get a tingle. I’ll go for a whole tablespoon next time, as we put chilli in pretty much everything we eat and I thought it could do with a bit more.

When trying a new recipe I like to keep it simple so that I know what its like before changing the ingredients or anything too much. I think this would be amazing with a touch of cinnamon and nutmeg, and would be sooo yummy with orange rind, as my boyfriend ingeniously pointed out. It’s definitely something I’ll try next time, it would make a great cake for Christmas time!

Ingredients (makes three 20cm tins)

300g caster sugar (room temperature)

320g butter

tsp vanilla extract

half a tbsp – 1 flat tbsp dried chilli flakes

6 eggs (room temperature)

90g coco powder

285g self raising flour

fresh chilli for decorating

Method

1. Preheat oven to 180 degrees Celsius and grease three 20cm baking tins (or equivalent)

2. Using an electric whisk, beat the butter then add and whisk the sugar until it’s really creamy.

3. Add the vanilla extract and chilli flakes and whisk in until they are fully incorporated

3. Add one egg at a time with a tablespoon of sieved coco powder and whisk in. Repeat with each egg, adding the coco powder with each one to prevent curdling

4. Fold in the remaining coco powder and flour and gently mix until there are no streaks

5. Pour the chocolatey mixture evenly between the three tins and bake for 20 minutes/ until a skewer comes out clean

6. Turn out onto a wire rack to cool

Dark Chocolate Frosting Ingredients (enough to fill and covered a 20cm three tier cake )

300g butter

180g icing sugar

150g coco powder

Decoration

1. Place the first tier of the cake on a cake board or stand for decorating, and spread on the filling.

2. Repeat with the next two cakes tiers, getting an even amount between each layer

3. Cover the rest of the cake with the remaining chocolate frosting. A smooth finish would be elegant and striking, or you could go for a more home made finish which was all done with a tablespoon!

4. You could sprinkle the frosted cake with more dried chilli flakes as decoration – but dont underestimate the heat of this! If you are decorating the cake with fresh chilli which can be removed much more easily when it comes to eating, finely slice the chilli with a very sharp knife, and place around the edges of the cake. You could also place chilli slices around the bottom of the cake.

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7 comments on “Three Tier Chilli Chocolate Cake

  1. emma
    August 20, 2012

    im going to try this tonight wish me good luck :))

  2. Pingback: Foodgasm! Three Tier Chilli Chocolate Cake by Becky Bakewell | Guestaurant

  3. Arielle
    November 20, 2012

    Oh my God!!!! So “foodgasmic” 😀

  4. Nikita
    January 24, 2013

    you said room temperature after castor sugar. i assume you ment the butter?

  5. Gaia
    January 27, 2013

    I have a very similar recipe but it uses ground almonds and shredded coconut., so I’ll definitely try yours for those nut free events .

  6. Kerri
    August 1, 2013

    Sounded so good but both my first and second attempts failed completely. Fell like a souffle and was pudding like in the middle. Good flavor though.

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This entry was posted on July 30, 2012 by in Cakes and tagged , , , , , , , , , , , , .
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