This morning was a very busy morning baking a Chocolate Chilli Cake which I will go through step by step with you... It is a recipe that I have used for years from an old Great British Bake Off book that I have and it is a firm favourite of mine!
The ingredients you will need for the cake are:
- 250ml semi-skimmed or full fat milk
- 100g dark chocolate (70% cocoa solids)
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon Tabasco sauce
- 250g plain flour
- 1 tablespoon of cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 150g unsalted butter
- 300g light brown muscovado sugar
- 1 tablespoon black treacle
- 3 large free-range eggs
For the chocolate ganache filling and topping:
- 200g dark chocolate
- 300ml double cream
- 2 tablespoons of golden caster sugar
1. To start with, preheat the oven to 180°C. Heat the milk in a small pan until scalding hot but make sure that it does not boil.
2. Remove the milk from the heat and add the broken up chocolate, ginger and Tabasco sauce.
3. With an electric mixer combine all of the ingredients until all the chocolate has melted and the liquid is smooth.
4. In a seperate bowl, sift the flour, cocoa powder, baking power and bicarbonate of soda. Set aside for the time being.
5. Put the soft butter into a bowl and beat with an electric mixer until creamy.
6. Make sure that the sugar is lump free, I like to put it through a sieve, and gradually add it to the butter beating well after each addition.
7. Now add the black treacle, a handy tip for this is to pour boiling water over the spoon before dipping it in the treacle and it will run right off! Now beat the treacle into the mix.
8. Beat the 3 eggs to combine them and gradually add them to the mix, beating well after each time. I like to do this in 3 steps.
9. Add a 1/3 of the flour into the mix and fold in.
10. Now add a 1/3 of the cooled down milk and chocolate mix. Keep doing this alternately until all is combined in a smooth mix.
11. Now make sure that your tins are well greased, as no matter how good your cake is if the tin is badly greased that is where your cake shall be staying and no one wants that!
12. Separate the mix into 2 tins and give them a gentle shake to even out the mix.
13. Now pop them in the oven and hold tight for 55-60 minutes.
14. Make sure that your cake is baked all the way through by piercing with a knife, if the knife is clean your cake is baked through!
15. Leave the cakes in the tins for around 10 minutes to cool down and then pop them onto a cooling rack to cool down before putting on the chocolate ganache.
16. When the cake has cooled down it is time to make the chocolate ganache. Break up the chocolate and pop into a bowl, put the double cream and golden caster sugar into a pan and heat until you have nearly brought it to the bowl, then pour it over the chocolate and stir until it looks like the above.
17. Now spread the ganache on the bottom cake and sandwich the cakes together, then spread on top of the cake to give it that delicious glossy look. I have added the top of a chilli just to give it that little quirky edge! Now leave for a little while to set and you are good to serve!
I hope you enjoy this recipe as much as I do and if you have any questions ask away!!
Styling Happiness xoxo