After struggling for a few days to find a recipe for a chilli chocolate cake, I decided to take a standard chocolate cake, and then make a chilli chocolate ganache to go with it!
The chocolate cake I chose to make was from a blog called Sweetapolita. It is an incredibly dense and moist cake, with frosting which reminded me more of chocolate mouse rather than a chocolate frosting! This cake has quite a few processes, uses lots of pots and pans, and take quite a few hours to make. So if you love baking, and have half a day on your hands, this recipe is definitely for you! If you aren't particularly keen on baking, or like to make quick bakes, don't choose this one! However, I can't imagine someone who doesn't like baking, would be reading this!!
So here's how I did it:
For the cake:
145g Dark Chocolate (I used Lindt)
315g Plain Flour
24g Cocoa Powder (I used Green and Blacks)
2 tspn Bicarbonate of Soda
1 tspn Baking Powder
1/2 tspn Salt
200g Caster Sugar
220g Light Brown Sugar
1 1/2 tspn Vanilla
475ml Sour Cream
Preheat your oven to 180 celcius and prepare four 8 inch cake tins.
Melt the chocolate and butter together in a bain marie until smooth and glossy, and bring to room temperature. Meanwhile, sift together the flour, cocoa, rising agents, and salt. In a separate bowl, whisk together the sugar and eggs until light and fluffy, it takes about five minutes (2). Once light and fluffy, slowly add the cooled chocolatey-buttery mixture and whisk until incorporated. Then its time to add the dry ingredients and sour cream. You should add the wet and dry ingredients in three parts alternately, starting and ending with the dry ingredients (3). This makes for a well mixed cake batter. Then spoon into the four cake pans and bake in the oven for about 30 minutes, depending on your oven. Once baked, take out of the tins and leave to completely cool.
Meanwhile, you can make the chilli chocolate frosting! This is like no frosting you will have ever tasted! If you have read my other posts you will see that I'm not a huge fan of buttercream frosting, however this is completely different, it's light, it's moussey, it's like nothing of this earth. However, like the rest of this cake, its pretty lengthy, but its oh so worth it!!
200g Caster Sugar
47g Plain Flour
360mls Whole Milk
115g Chilli Chocolate
2tspn Chilli Flakes
1 tbspn Vanilla
You start off by whisking together the cocoa, flour, sugar and milk, in a saucepan, over a medium heat. It will take about 5 minutes to become thick and glossy. Once this has happened, take it off the heat whisk in the chocolate, vanilla and chilli flakes and then allow to cool to room temperature. Once cooled, take the butter and whisk in a stand mixer, until lighter in colour and aerated. Then, slowly incorporate the chcolate mixture into the butter and leave to whisk for another five minutes.
Remember, you can always add more chilli flakes, but you cannot take them out, so be careful!
Now assemble the cake and crumb coat. For an explanation please see my first ever blog post: Pink Rainbow Cake. Once crumb coated, refrigerate for half an hour to firm up the frosting. Now for the fun bit! Load up the rest of the icing into a piping bag, with a round piping tip. Pipe a line of circles up the length of the cake (1), take a small offset spatula and position in the middle of the circle, and drag the frosting across the cake (2). Repeat the process and all around the cake. For the top, use the same method, but pipe the circles in circles (how many times can I say circles in a paragraph?) around the top of the cake (3).
Top with a happy birthday cake topper and a fondant chilli and hey presto! A chocolate chilli birthday cake!!