We had a birthday in the family on the weekend and the chosen cake flavour was rocky road. I had chosen to cook a Mexican meal and thought that a chocolate chilli mudcake would be the perfect ending, I love the edge chilli gives a good hot chocolate and thought that it would translate well as a cake. Freshly brewed coffee adds another dimension of flavour that becomes less intense the next day.
The chilli itself isn't mindblowing sinus clearing stuff it is more of a mouth filling warmth. If you are wary of chilli then dial it back a bit by only adding half the amount.
A light layer of chocolate ganache spread on top adds a delicious creaminess to finish the cake perfectly. Cherries, in season, cooked in syrup and served over a slice of cake and accompanied by vanilla bean or cinnamon ice-cream would turn this cake into an amazing dessert.
Chilli Chocolate Mudcake
Ingredients
150g butter, softened
1 cup brown sugar
2 eggs
1 cup brewed coffee
250g dark chocolate (I used 70% cocoa), melted
2 cups flour
2 tsp baking powder
2 tsp ground cinnamon
2 tsp ground chilli
Method
Preheat Oven to 170C
Cream butter and sugar together until light
Add eggs one at a time with cinnamon and chilli, beating until just combined
Mix in one cup of flour followed by half the coffee
Mix in the second cup of flour with the baking powder and remaining coffee
Fold in the melted chocolate and mix until thoroughly combined.
Pour into a base lined springform tin and bake for 50-60 minutes or until a skewer comes out clean
Err on the side of caution with the cooking time; mudcake is better to be slightly underdone than overcooked.
For a ganache topping melt 100g dark chocolate with 1/3 cup cream. I do it 1 minute at a time on 50% in the microwave, it usually takes 2 minutes. Mix until smooth and spread over the cooled cake.
Definitely the best concoction I have brewed in my kitchen of late!
What do you think? Game to give it a go?
Tatum xx
