Wednesday, 20 May 2015


Chili and chocolate is a flavor combination that I had read about over and over again in magazines and seen done many times on TV cookery shows but for some reason it just didn't appeal to me. That all changed with the arrival of a jar of "Trotters" hot pepper jelly in this months Flavourly box. I bit the bullet and added some into a chocolate cake and wow! This brownie like chocolate sensation melts in your mouth leaving a unique sweet taste in your mouth from the chili which needs to be tried to be understood.

Lets talk about "Trotters" hot pepper jelly. I like chili and spice and this jelly certainly packs it in. I tried a little fingers worth when it came and the heat impact was almost instant. A must for fan's of the hot stuff! They also produce a range of condiments which if going by the quality of the hot pepper jelly will be equally yummy. They say they are reaching for perfection well, I think they are there already! Head on over to their website and see what takes your fancy. 

The hot pepper jelly is not also fabulous in this cake but as they suggest it's great with cold meats and cheese for the charcuterie fans out there or add a dollop into tomato sauces to give some oomph to a bolognase or lasagne. This recipe comes from their website so I haven't amended it too much however I've added a pecan and cream cheese topping to give some crunch and texture to the silky soft chocolate chili cake. Feel free to eat the cake in it deliciously pure naked form or get creative and add your own toppings that you think will compliment the cake.

Get your order in for the hot pepper jelly and then get straight onto this recipe! I promise you will not be disappointed!

Chili Chocolate Cake

2 Tbps Ground Almonds

 300g Dark Chocolate 
 220g Golden Caster Sugar
   165g Soft Unsalted Butter
   Pinch Of Sea Salt
   5 Large Eggs

For The Topping

300g Icing Sugar
50g Soft Unsalted Butter
125g Cream Cheese
2 Handfuls Chopped Pecans
  1. Get your oven straight on to 180 degrees (160 fan) and line two 20cm cake tins with grease proof paper. Sprinkle over 1/2 tbsp of the ground almonds into each lined tin and leave to one side
  2. Place a heatproof bowl over a pan of simmering water ensuring the water does not touch the base of the bowl and add in the chocolate, sugar, hot pepper jelly, butter and salt. Heat until everything has melted together giving the mixture a stir every now and then to help it to combine. Remove the bowl from the pan and allow to cool.
  3. Whilst the chocolate mixture cools, whilst the eggs with the remaining almonds until it gets to the ribbon stage (lift your whisk and the egg should drop onto the top of the mixture in a ribbon pattern and then sink after a few seconds).
  4. Once the chocolate mixture has cooled slightly, fold through the whisked eggs and almonds until well combined. Pour the mixture evenly between the two tins and bake for 30-40 minutes. Check after 30 minutes to ensure the top isn't browning too much and if so place some foil over the top to slow this down. 
  5. The cake is ready once the top looks firm and brown but with a slight wobble in the middle. Remove from the oven and the cake will continue to firm up as you it allow to fully cool before removing from the tins.
  6. Once the cakes have cools, gently beat together the icing sugar and butter from the frosting until just combined before adding in the cream cheese and continue to beat until well combined and light and fluffy.
  7. Take one of the cakes and turn upside so the flat base is facing up. Spread over half of the frosting and sprinkle over half of the pecans. Place the second cake on top, base side down and spread over the rest of the frosting before sprinkling over the remaining pecans.

By now you probably can't contain your chili chocolate cake based excitement so cut yourself a big slab and serve with a dollop of ice cream or single cream.  As it cake sits in your mouth you will feel it slowly start to melt releasing that amazingly smooth chili chocolate flavor into your mouth as you crunch your way through the pecan cream cheese topping. You will then feel like you have died and gone to heaven! Fact! 

Don't thank me though! Thank "Trotters" for an inspired piece of baking magic!

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