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https://www.lifestylefood.com.au/recipes/12172/chili-chocolate-cake

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Chili Chocolate Cake

I've been craving a really rich chocolate cake and discovered a mouthwatering recipe in my Lindt Chocolate cookbook. It has the most delicious chocolate sponge as a base and a very rich chocolate butter cream covering it. As usual, I tweeked the recipe and used chili chocolate and Kahlua - just to sex it up a bit. Be warned though, one piece is enough because it's very rich.

Ingredients

  • Chocolate Spongecake:

  • 130g Dark Chocolate

  • 120g Butter - at room temp

  • 40g Icing Sugar

  • Pinch of Salt

  • 6 Eggs - separated

  • 180g Caster Sugar

  • 130g Plain Flour - sifted

  • Chocolate Chili Butter Cream:

  • 450g Chili dark Chocolate

  • 1/3 cup Cocoa

  • 6 Tbsp Kahlua

  • 1/2 cup Icing Sugar

  • 340g Butter - at room temp

Method

  • 1.

    Preheat oven to 180 C

  • 2.

    Grease 2 sandwich pans and line the bottoms with baking paper

  • 3.

    Melt the chocolate - I do it in the microwave on Medium power at minute intervals, stirring after each go til it's all melted

  • 4.

    Cream the butter, icing sugar and salt

  • 5.

    Add the egg yolks one at a time to the butter mixture

  • 6.

    Add the melted chocolate

  • 7.

    Whip the egg whites, gradually adding the sugar and beating til stiff.

  • 8.

    Carefully fold 1/3 of the egg whites into the chocolate mix

  • 9.

    Fold in the remaining egg whites and the sifted flour

  • 10.

    Pour batter into the baking tins and bake approx 30 - 40 mins

  • 11.

    Butter Cream:

  • 12.

    Melt chocolate then set aside to cool to room temp

  • 13.

    Combine the cocoa and Kahlua to make a smooth paste - set aside

  • 14.

    Beat the sugar and butter til light and fluffy

  • 15.

    Add the melted chocolate and beat til smooth

  • 16.

    Add the cocoa paste and beat til smooth

  • 17.

    Spread between the layers of the cakes and over top and sides.

  • 18.

    Serve with a good vanilla ice cream or whipped cream

Notes

I've used chili chocolate in the entire chocolate part of the butter cream, which means you get a real chili hit - I figured there was no point toning it down with 1/2 chili chocolate and 1/2 normal dark chocolate, but do so if you want to. It does work though - it was my "Big Bang" theory and it didn't disappoint!

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Posted by Lees2603Report
I made this for my chilli loving husband as his birthday cake. The cake turned out really flat and dry, and there ended up being waaay too much icing! I covered the top with the butter cream and then decorated with glacé chillies... Everyone said they loved it, I would make it again, and probably will, just to work out what went wrong with my first cake making effort!
Posted by Philippa WightmanReport
Daughter opted for a non-chilli cake - so bought some Lindt Orange Chocolate and proceeded as per instructions above. The Orange/Choc icing was very, very delicious! Still love the Chilli Choc though!
Posted by COOKING_MAMA™Report
that just looks beautiful!
Posted by CASA E CUCINAReport
Chilli is two L's but maybe yours is a little less spicy...but looks fantastic!!!
Posted by eatdrinkMIReport
I love chilli chocolate, I haven't had a lot of baking experience but I can't go past this one. Thanks for sharing jackicam I'm now your newewst fan.
Posted by jackicamReport
Somehow I doubt you need any luck Philippa - considering I go to you for cooking advice!(re pork crackling) You are gonna love this!
Posted by Philippa WightmanReport
Made it Saturday afternoon and it was truly amazing! FANTASTIC icing!!!! awesome all round. Cake/sponge was just right (sigh of relief) & we sampled two slices within minutes of the sponge being finished icing! lol It tasted unbelievably good. Ta muchly Jackie - you're a legend! (Kids ARE getting one of these each next week for their birthdays :-)
Posted by Philippa WightmanReport
Fantastic timing Jackie! It's the kids' birthday next week and they are both chocoholics... will have to make them one each, wish me luck! ;-)