Chili Chocolate Cake
Had to work today which I always hate, so here's some wonderful self indulgence.
For this you need two 8 inch chocolate cakes and enough chocolate chili icing to cover them. This time quantities do matter.
If you have a favourite chocolate cake receipe then use that - for this the secret's in the icing. If you don't here's one my mother uses.
Bog Standard Chocolate Cake
75g blended white vegetable fat or margarine or something
200g castor sugar
2 eggs, beaten
a splash of vanilla essence
100g plain flour
50g cocoa powder
2.5ml bicarb
1.25ml baking powder
50ml milk
1. cream the fat and sugar until light and fluffy, then beat in the eggs and vanilla essence.
2. sift together the dry ingredients and beat into the creamed mixture alternately with the milk.
3. Divide the mixture between two 8 inch sandwich tins and bake at 180C (gas mark 4) for 30-35 mins or until done. Leave to cool.
Chili Chocolate Icing
175g plain chocolate with as high a percentage of cocoa solids as you can manage,.
25g blended white vegetable fat or magarine or something
215g icing sugar
50ml milk
1 red chili
1. break the chocolate into small pieces and place with the fat in a bowl over another bowl or saucepan of hot (not boiling) water until melted.
2. Stir in the icing sugar and milk. Remove from heat and beat until smooth.
3. Ultra finely chop the chili. Add as much of it as you can stand like to the icing. The first time you do this it's probably better to be sparing than overdo it.
4. Use it to sandwich the two cakes together and coat the sides and top. If you're feeling particularly evil you can use the remaing chili as a sprinkling on top of the cake.
Do try not to eat it all at once.
For this you need two 8 inch chocolate cakes and enough chocolate chili icing to cover them. This time quantities do matter.
If you have a favourite chocolate cake receipe then use that - for this the secret's in the icing. If you don't here's one my mother uses.
Bog Standard Chocolate Cake
75g blended white vegetable fat or margarine or something
200g castor sugar
2 eggs, beaten
a splash of vanilla essence
100g plain flour
50g cocoa powder
2.5ml bicarb
1.25ml baking powder
50ml milk
1. cream the fat and sugar until light and fluffy, then beat in the eggs and vanilla essence.
2. sift together the dry ingredients and beat into the creamed mixture alternately with the milk.
3. Divide the mixture between two 8 inch sandwich tins and bake at 180C (gas mark 4) for 30-35 mins or until done. Leave to cool.
Chili Chocolate Icing
175g plain chocolate with as high a percentage of cocoa solids as you can manage,.
25g blended white vegetable fat or magarine or something
215g icing sugar
50ml milk
1 red chili
1. break the chocolate into small pieces and place with the fat in a bowl over another bowl or saucepan of hot (not boiling) water until melted.
2. Stir in the icing sugar and milk. Remove from heat and beat until smooth.
3. Ultra finely chop the chili. Add as much of it as you can stand like to the icing. The first time you do this it's probably better to be sparing than overdo it.
4. Use it to sandwich the two cakes together and coat the sides and top. If you're feeling particularly evil you can use the remaing chili as a sprinkling on top of the cake.
Do try not to eat it all at once.