Bitter Chocolate Chilli Cake - Deliciously Yorkshire
If a traditional Easter simnel cake isn’t quite your thing then why not try this quirky Bitter Chocolate Chilli Cake from the team at Thixendale based Charlie &
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Ingredients
- 200g self-raising flour
- 50g good quality cocoa powder
- 100g golden caster sugar
- 75g light brown soft sugar
- 125ml natural rapeseed oil
- 40ml rapeseed oil with chilli (you can add more if you would like it HOT!)
- 100ml milk
- 3 medium free range eggs
- 250g good quality dark chocolate (we used 85% cocoa solids)
- 175ml double cream
- 1-2 tbsp rapeseed oil with chilli, to taste
- 30g unsalted butter cubed
- 1 red chilli de-seeded and sliced – to decorate
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