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
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.