Chilli chocolate cake
This months recipe comes from one of our beneficiaries, Perennial. This delicious twist on a classic chocolate cake is sure to go down a treat with friends and family or perhaps even at a garden opening. Why not save the recipe to create for your Great British Garden Party this summer? Discover more and sign up!
Preheat the oven to 170°C/150°C fan oven/325°F/gas mark 3½.
- Grease and line two 15cm-round sandwich cake tins.
- Cream the butter and sugar together in a large bowl, then beat in the eggs.
- Stir in the melted chocolate, then sift over the flour, baking powder, cocoa powder and chilli. Fold carefully into the mixture, before adding the whipped cream and gently folding in.
- Divide the mixture evenly between the sandwich tins and bake for 15–20 minutes, or until the top feels bouncy when pressed gently. The cake should be sticky to the touch.
- Leave to cool in the tins for 15 minutes, then tip out onto a wire rack to cool completely.
- Break the chocolate into pieces and melt in a saucepan with the double cream. Once the chocolate has melted and the mixture is starting to thicken, remove the pan from the heat and cool slightly. Add the butter, a little at a time, and stir in.
- Use half the chocolate ganache to fill the cake and the other half to top the cake. Decorate with a whole red chilli or strawberries.
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- 200g butter
- 200g caster sugar
- 4 large eggs
- 200g dark chocolate (melted)
- 100g self-raising flour
- 1 tsp hot chilli powder
- 250ml double cream, whipped until thick
Filling and topping
- 200ml double cream
- 200g dark chocolate
- 100g salted butter