Deep, dark chocolate cake with chocolate chilli icing

Recipe from: 09 July 2015
recipe, bake, chocolate, chilli

Ingredients 15
Servings 8
Time 00:20


  • 185
    unsalted butter
  • 250
    organic 70% chocolate, broken into pieces
  • 215
    stoneground organic white flour mixed with 1 tsp cream of tartar and ½ tsp bicarbonate of soda
  • 40
    cocoa powder
  • 375
    Rapadura or raw organic sugar (available from health food stores)
  • 3
    organic eggs
  • 1
    cup water
  • ICING:
  • 100
  • 100
    organic 70% chocolate pieces
  • 1
  • 1
    red chilli, seeded and chopped – use a large, milder chilli
  • fresh strawberries
  • fresh cream, whipped



Preheat the oven to 160ºC.

Grease a 26cm tin and line base with baking paper.

In a bowl over boiling water, slowly melt the butter and chocolate pieces – do not let this burn. The base of the bowl must not touch the water.

In another bowl, sift flour mixture and cocoa together.

In a third bowl mix the sugar and eggs. Add the melted chocolate and then the water. Mix slowly and thoroughly as all the swirls start to combine to a thick dark liquid. Fold in the dry ingredients and mix well.

Pour into prepared tin and bake for about 1½ hours. Cool for 15 minutes before turning out.

Ice the cake and serve with strawberries and a dollop of whipped cream.


Combine ingredients in a saucepan and heat gently until the chocolate melts. Allow the chilli to infuse for a minute. Do not boil.

Allow to cool slightly and thicken. When the cake is cool, pour over the top and allow to set.

Text and image:

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Read more on: recipe  |  bake  |  chocolate

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