Chocolate Chilli Cake
10
1 hour
Our rich and indulgent chocolate chilli cake is made with our Mellow Yellow cold‑pressed rapeseed oil and Mellow Yellow Chilli Oil, giving it a beautifully soft, moist texture with subtle warmth and deep, rounded flavour. Finished with a cloud of whipped honeyed cream, this easy yet impressive bake balances intense chocolate richness with gentle spice for a perfectly mellow, crowd‑pleasing dessert.
Method
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1
Preheat the oven to 170C/ 340F and grease & line the base and sides of a 7-inch circular cake tin (with depth of about 4 inches).
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2
Put the flour, baking powder, salt, caster sugar, light muscovado sugar and cocoa powder into a large mixing bowl. Mix using a handheld balloon whisk.
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3
In a separate bowl whisk the rapeseed oil, chilli oil, eggs and vanilla extract together. Pour this liquid into the dry ingredients and mix in using the balloon whisk.
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4
Pour in the hot water and stir again until smooth.
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5
Pour the cake batter into the prepared tin and bake for 40 minutes.
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6
After 40 minutes, test if the cake is baked through by inserting a cocktail pick into the centre. If it comes out clean the cake is done. If batter is evident, return the cake to the oven to bake for a few more minutes and test it again (cover the top loosely with foil if you are worried that it is burning on top).
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7
When the cake is cooked let it cool down completely in the tin, then remove it and take off the baking parchment.
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8
If you have time wrap the cake in foil for 24 hours prior to serving to allow the flavours to develop and mellow.
Ingredients
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100ml Mellow Yellow Rapeseed Oil
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50ml Mellow Yellow Chilli Oil
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3 Eggs (large, free-range)
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1½ tsp Vanilla extract
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150g Plain Flour
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100g Caster Sugar
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50g Light Muscovado Sugar
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50g Cocoa Powder
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1½ tsp Baking Powder
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¼ tsp Salt
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120ml Hot water (from a kettle, boiled 15 minutes previously)
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For the Cream Topping & Decoration:
200ml Double Cream
30g Honey (runny)
Flaked Chocolate
