Chocolate and Chilli Flake Cake with Buttercream

June 22, 2015

Chocolate and Chilli Flake Cake with Buttercream

I'm not saying that chilli is everyone's favourite flavour, it's sort of like the great divide of people who order lemon and herb at Nandos and those who order medium - hot. But whether you like chilli or not, this recipe will be a winner for everyone. You shan't be running to a tap or grabbing a glass of milk after eating a slice; the chilli adds a gentle heat which balances well with the creamy chocolate!

On to the recipe:

Ingredients -

200g brown sugar

200g butter (softened)

4 eggs

150g self raising flour

50g sieved dark cocoa powder (preferably not drinking chocolate)

1 tsp baking powder

1tsp milk (if consistency needs altering)

x2 8" round tins

Icing -

300g icing sugar

100g cocoa powder

200g butter

1tsp chilli flakes (these chilli flakes were of a medium heat so adjust the amount according to how hot yours are and how much heat you can tolerate)

!!! Pre - heat oven to gas mark 5/190C!!!

1. Cream together the sugar and butter in a large bowl until smooth (ideally with a electric whisk but if you want to use your muscles and get a work out - a wooden spoon will do the job too)

2. Mix in your eggs one at a time

3. In a seperate bowl combine the baking powder, flour and cocoa powder

4. Sieve half of the dry mixture into the sugar/butter/egg mix

5. Fold in until the mixture is smooth

6. Add the other half of the flour mix and fold in until it is combined and smooth

7. At this point if the mixture is too thick and does not fall from the spoon add a dash of milk to loosen it.

8. Place into the two tins (normally used for Victoria sponges) and place in the oven for 25 - 30 minutes or until a skewer comes out clean and the cake has began coming away from the sides of the tin.

9. Place onto a cooling rack and and cool completely before assembling.

10. On to the icing, combine all ingredients into a large bowl (make sure you sieve the icing sugar and cocoa powder) and beat for 5 minutes into it is a smooth pliable paste but not too runny.

11. Place the icing in the centre between both cakes with a palate knife and on top of the cake.

12. Sprinkle a few chilli flakes on top for decoration