Recipe information
Yield
1 cake
Ingredients
CAKE:
250
g Butter/Margarine
300
g Light Muscovado/Caster Sugar
100
g Plain Flour
100
g Self-Raising Flour
3-4
Eggs
300
g Dark Chocolate
1-3
Red Chillies (depends on your preference)
OR
1-3
tbsp Chili Paste/ Oil
ICING:
200
g Dark Chocolate
200
ml Double Cream
Need to make a substitution?
Preparation
- Heat an oven to 160°C/Gas 3 (Take 20°C if a fan oven)
- Grease with butter a 20cm (approx) cak tin.
- Add the butter/margarine to a mixing bowl together with the sugar. Whisk till light and fluffy.
- 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.
- Melt the chocolate. In case the chocolate overheats and starts to lump, adding a little milk, oil or butter will help restore it. Allow to cool.
- Once cool, add the chocolate to the mixture and mix in.
- Add the remaining flour to the mixture and stir till smooth.
- If you are using fresh chilli/es finely chop them, and either add now or crush/blend them to a paste.
- 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.
- Pour the cake mixture into the greased cake tin.
- 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.
- 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.
- The cake could be eaten now, or if you want to ice it, proceed with the instructions, or choose your own icing choice.
- 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.