choc chilli mud cake

choc chilli mud cake

choc chilli mud cake

Chocolate and chilli is a match made in heaven in this choc chilli mud cake served with the easiest vanilla chilli ice cream.

  • 1 hr 30 mins
  • 10
  • Intermediate

INGREDIENTS

FOR THE VANILLA CHILLI ICE CREAM

  • 15ml vanilla essence
  • 385g tin condensed milk
  • 250ml cream
  • 1 red chilli, seeded and finely chopped
  • 60ml brandy

FOR THE CAKE

  • 250g butter, chopped
  • 200g dark chocolate, chopped
  • 330ml milk
  • 375ml castor sugar
  • 10ml vanilla essence
  • 1 whole chilli
  • 2 eggs
  • 410ml cake flour
  • pinch baking powder
  • 80ml cocoa powder + extra
  • pinch salt

METHOD

  1. For the ice cream, beat together the vanilla, condensed milk, cream and chilli until it forms soft peaks. Fold in the brandy. Pour into an airtight container and freeze overnight.
  2. For the cake, preheat oven to 150°C. Line a 25cm round springform cake tin with baking paper.
  3. Heat the butter, chocolate, milk, sugar, vanilla and chilli on medium, stirring occasionally for about
    5 minutes or until melted. Cool to room temperature, then remove chilli.
  4. Beat in the eggs until combined. Sift over the remaining ingredients and fold in until just smooth.
    Pour into prepared tin. Bake for about 1 hour 10 minutes or until cooked. When tested with a skewer there will be a few moist crumbs. Cool completely in the tin.
  5. Dust with extra cocoa and serve with scoops of the ice cream.

FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART

Magazine issue date: Apr, 2018


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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