Chocolate, Cinnamon and Chilli Cake
Photography by Aaron McLean.
Dense, rich and moist with a little hint of chilli and cinnamon – everything a great chocolate cake should be, and even more delicious when served with candied pepitas.
INGREDIENTS
200 grams butter, chopped
200 grams dark chocolate, chopped
1 cup caster sugar
1 teaspoon vanilla extract
4 eggs, lightly beaten
2 tablespoons plain flour
½ teaspoon sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
To serve
¾ cup cream
1 teaspoon vanilla paste or extract
1 tablespoon icing sugar
½ teaspoon each cocoa and ground cinnamon
20 cm cake tin greased and base lined with baking paper
METHOD
Preheat the oven to 170˚C.
Melt the butter and chocolate in a heat-proof bowl set over a pan of simmering water, stirring occasionally. Do not let the base of the bowl touch the water.
Stir in the sugar and vanilla and leave to cool for 10 minutes.
Gradually stir in the eggs then fold in the flour, salt, cinnamon and cayenne pepper. Pour into the tin and smooth the top. Bake for 20-25 minutes until the centre of the cake is set but not too firm.
Transfer to a rack and leave to cool completely in the tin.
To serve: Whip the cream and vanilla to soft peaks. Remove the cake from the tin and gently peel off the baking paper. Place on a serving plate and dust with the combined icing sugar, cocoa and cinnamon. Serve with the cream and the candied pepitas if desired. Serves 10-12
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.