Chocolate & Chilli Fudgey Cake...

A colleague of mine brought this cake in to work a few weeks back. A few of our more conservative colleagues were not convinced, but I loved it and had a good few portions.
Naturally, I wanted to recreate it so got the recipe from her.

300g Caster Sugar/Light Brown Sugar
250g Butter
3 Eggs
100g Plain Flour
100g Self-raising Flour
500g Dark Chocolate
1 or 2 medium-sized Chillies
200ml Double Cream

• Preheat oven to 150°C and line a 20cm cake tin.
• Beat the butter and sugar together until creamed.
• Beat in the eggs, one at a time.
• Melt 300g of chocolate, cool slightly and add to the mixture.
• Stir in the flour and finely chopped chilli.
• Bake for around 1¼ hours, leave to cool for 10 minutes in the tin.

• Melt the remaining chocolate and mix into the cream. Cool slightly to thicken.
• When the cake is fully cooled, spread the icing on top.

• It’s hard to define how much chilli to put in. Chocolate masks chilli quite well, so I added finely chopped chilli to the mixture until I could taste it. The resulting cake has only a hint and a very slight tingle on the tongue. It also takes away the sweetness of the chocolate leaving just the rich flavour.
• Adapted from
this recipe
• Makes at least 12 slices.


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