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The best Chocolate Chilli Cake

Added by Wildmushroom | Sat 17 Jan 2009 @ 17:56

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Chili and Chocolate are the match made in heaven. In a cake, chocolate and chilli give it a boost and just that \'Spark\'.

Ingredients
CAKE:
250g Butter/Margarine
300g Light Muscovado/Caster Sugar
100g Plain Flour
100g Self-Raising Flour
3-4 Eggs
300g Dark Chocolate
1-3 Red Chillies (depends on your preference)
OR
1-3 tbsp Chili Paste/ Oil
ICING:
200g Dark Chocolate
200ml Double Cream

Method
1. Heat an oven to 160°C/Gas 3 (Take 20°C if a fan oven)
2. Grease with butter a 20cm (approx) cak tin. (use springform if preferred)
3. Using an electric/classic whisk, add the butter/margarine to a mixing bowl together with the sugar. Whisk till light and fluffy.
4. Beat in the eggs one at a time, take care not to let the mixture seperate. If it does seperate, add a bit of flour.
5. Next you need to melt the chocolate, this can be done using one of the three following ways:
a) Break the chocolate into as small pieces as possible and place in a small bowl. Boil a small pan of water, then place the bowl of chocolate within. Do not let the water overflow into the chocolate, and stir until completely melted.
b) Put the broken chocolate into a shallow ovenproof dish and heat in an oven at 110°C/Gas 1 till completely melted.
c) Only use this method if necessary. Place the broken Chocolate in a microwaveable dish and microwave on full heat for 1-2 minutes, stirring often to let it heat thoroughly.
In case the chocolate overheats and starts to lump, adding a little milk, oil or butter will help restore it. Allow to cool.
6. Once cool, add the chocolate to the mixture and mix in.
7. Add the remaining flour to the mixture and stir till smooth.
8. If you are using fresh chilli/es finely chop them, and either add now or crush/blend them to a paste.
9. If using ready made chili paste or oil, add it to the mixture now, or the paste you mad yourself. Add slowly, checking it does not too badly ovepower the mixture. Stir till smooth.
10. Pour the cake mixture into the greased cake tin.
11. Bake for just under 1 ½ hours or till fully cooked. Check by poking a knife or stick in, and if clean it is cooked. Do not let it burn, so check occasionaly. It should be risen and have a slight crust.
12. Take out the cake, and let it cool for 10 minutes, before taking out of the tin. Then leave to cool for another 10 minutes on a wire rack.
13. The cake could be eaten now, or if you want to ice it, proceed with the instructions, or choose your own icing choice.
14. To make Chocolate cream, simply:
Melt the chocolate as before, and mix together with the cream, and then cool until thickened. Cut the cake in half, ice, then put back together and ice all over.

tried this recipe or a similar one? share your tips...

1. by Jess on Fri 18 Jan 2013 @ 01:57

I wouldn't recommend making this cake. Usually Jamie Oliver's recipes are reliable but this one is a total dud. The edges of my cake was burnt and the middle was undercooked and sunk in pretty badly.

2. by gerry on Sun 29 Jul 2012 @ 18:11

tried this recipe today for the first time was not impressed with the sponge. if you need a good sponge recipe try this one instead. just add the chillies<br /> http://www.bbcgoodfood.com/recipes/3092/ultimate-chocolate-cake

3. by leanne on Sun 03 Jun 2012 @ 10:34

I just made this cake and found it was very hot! Does anyone know why?!!

4. by Jenny on Fri 20 Jan 2012 @ 23:00

Made this yesterday and although the flavour was fabulous using 2 fresh chillis, I wasn't happy with the bake. I used the size of tin stated, and it was in the oven for 1 hr, 10 mins. It was too dry on the edges yet was undercooked in the middle which led to it sinking in the middle after I had iced it. I would definitely make the cake again but use a normal chocolate sponge recipe I can trust and just add the chillis and the ganache icing.

5. by Amy on Sat 07 Jan 2012 @ 12:06

I just finished making this cake and had a peice and it was fantastic!!! Lovely flavour and its so moist. Will deffinitly be making this again!!!

6. by Mariska on Sat 22 Oct 2011 @ 13:40

Great recipe! I made little muffins instead, and used half of the measures. Baked them for 18 minutes at 190 degrees. I also candied some chili and used the sirup to ice the muffins and put some candied chili on top. I can't wait to hear what my diner guests say about them tonight!

7. by Steve Boyle on Sun 07 Aug 2011 @ 20:48

I used 1-2 chillis and a couple tbs of hot chilli paste,not to overpowering .An 8" springform cake tin.I cooked it for 1hr.20 mins lovely and moist on inside,bit crumbly on top(not a problem with icing going on top).I made a ganache for the icing,200g chocolate,and cream mixed together in a basin on top of hot water in a pan.Whisked till held shape and cut in half,and iced.Super cake.Praise all around.

8. by alex on Sun 07 Aug 2011 @ 07:32

i tried this recipe out for friends party, but in patty cake form (upon request) i followed the recipe exactly, but unfortunately all the cakes collapsed. is this because they were in patty tins? we ate the cakes anyway because it tasted so good. maybe i should try it again, but in single cake from.

9. by Penny on Wed 13 Jul 2011 @ 10:06

I have just made this & it sunk badly :( Does anyone have any suggestions as to why?

10. by michelle smith on Sat 07 May 2011 @ 11:52

I am going to make this today to finish off a mexican dinner party cannot wait to taste! .

11. by Jemma on Tue 08 Mar 2011 @ 00:31

I made cupcakes with this recipe and it was brilliant, adjusted the temp to 180°C and put them in the oven for about 15 mins and they turned out perfectly :)

12. by Lou on Sun 03 Oct 2010 @ 00:57

Just made this for my Dad's birthday and it went down a treat. Sunk in the middle a bit so filled it with chocolate dipped strawberries and chocolate lattice. On a bit of a sugar high now!

13. by Linda on Sun 08 Aug 2010 @ 20:11

I found it burned at 1hr 20mins, 2nd attempt left it at an hour and was still a lil dry, maybe reduce the flour or add an extra egg. I also found the dark chocolate overpowered the chilli.

14. by fi on Sun 20 Jun 2010 @ 21:35

i want to make chilli and chocolate cupcakes any suggestions on adapting timings?

15. by Ruby on Sat 09 Jan 2010 @ 18:55

Love the recipe, but the time was all wrong. I cooked it for 1 hour and 20, was overcooked - quite dry. I think an hour or even just under should be enough. Other than that the taste is gorgeous! Chilli and chocolate is an amazing combination! :)

16. by sergio on Sun 22 Nov 2009 @ 14:41

gonna make this, but want to do it with coconut. what say you?

17. by Jean on Wed 11 Nov 2009 @ 17:47

Q.1 : If i am using Chilly powder, how would you say I make the paste out of it for this recipe?
Q.2 : What is the BEST replacement instead of using eggs ( Eggless cake) :) that will hold my cake together, and goes best with this recipe? (:

18. by Effie on Wed 28 Oct 2009 @ 07:37

it looks delicious. haven't tried any yet. Took out of the oven at 1hr 10mins and marc thinks its a little bit dry

19. by Cakeormistake on Sun 25 Oct 2009 @ 19:12

This cake was absolutely amazing, one of the best homemade cakes I've ever made or eaten! Check out my review on my cake blog
http://cakeormistake.wordpress.com/2009/10/24/the-choc-chilli-experiment/

20. by Marie Schmidt on Thu 24 Sep 2009 @ 09:00

I cant believe how many recipes there are for choc and chili. can't wait to try this one!

21. by katie on Fri 10 Jul 2009 @ 09:01

it burned at 1 hr 20 mins!!

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