Cake #13 - Chili and Dark Chocolate Cake

Wednesday Natural Ingredient / Healthy Cake - Chili, Dark Chocolate and Buttermilk Cake.

Originally this was supposed to be my Monday Mood Cake on some Monday when I would feel hot but can anyone actually feel hot on a Monday? I mean hot-hot-hot like good-looking and amazing and wanting to wear a tight skirt and high heels and putting on bright red nail polish. Nope? Me either. Probably not even on a Tuesday.

Besides, when you bake a lot, you really cannot have any nail polish unless it is edible and the shade is called Eggs&Butter. 

Chili and dark chocolate are both said to be healthy with vitamin C (the former) and flavonoids (the latter). Combining these two does not then only lead to a burst of flavours but also to something that may be good for your well-being. I also added some buttermilk to the dough to sooth the burn - although to my surprise the cake wasn't as hot as I would have wanted. Lindt Chili Chocolate was very mild indeed, almost disappointingly mild, and adding 2 tsp of fresh chili was not clearly enough and you could hardly taste the chili. - Next time I will try to make it perfectly hot by adding some hot chili powder, too. 

Chili, Dark Chocolate and Buttermilk Cake

100 g dark chili chocolate

200 g butter

150 g golden caster sugar

150 g soft dark brown sugar

2 tsp fresh chili, finely chopped

150 ml buttermilk

150 g self-raising flour

2 eggs

1. Preheat oven to 175C / 350F and grease and flour a 23 cm spring-form pan.

2. Melt butter and chocolate and mix in both sugars and chili and stir until smooth.

3. Pour in buttermilk.

4. Fold in flour and eggs.

5. Pour into pan and bake in the oven for 35-40 minutes until a stick comes out slightly moist.

6. Remove from oven and let cool on a rack for at least 15 minutes.

7. Enjoy with vanilla ice cream, especially if you were able to make your cake a hot one!