Cake & Cookie Recipes > Mexican Chocolate Chili Cake

This recipe is part of the August 2009 Recipes Menu

Starter - Guacamole with Tortilla Chips
Main Course - Burritos
Dessert - Mexican Chocolate Chili Cake

How to make Mexican chocolate chili cake:
In Mexican cuisine it is not uncommon to have the combination of chili and chocolate. Surprisingly chili enhances the flavour of chocolate and this cake is a tasty example of such a marriage.


Mexican Chocolate Chili Cake
7oz butter, softened
1 teaspoon vanilla extract
14oz caster sugar
8oz plain flour
2 teaspoons baking powder
3 tablespoons cocoa powder
3 eggs
1 teaspoon cinnamon
1/2 teaspoon pure chili powder
1/2 pint milk

for the topping:

100g dark chocolate
1/6 pint double cream
(see measure conversions for more information)


- Sift the flour, cocoa, baking powder, chili and cinnamon into a bowl.
- In a second bowl cream together the butter and sugar until light in colour and fluffy in texture.
- Beat the eggs into the butter and sugar mixture one at a time.
- Add to this some of the flour mixture.
- Add some of the milk.
- Continue until the flour and milk have all been added.
- Bake in a lined, round, deep cake tin at 180 degrees C. for about 50 minutes.
- Test for doneness with a skewer.
- Leave to cool in the tin for ten minutes.
- Turn out onto a cooling rack.
- To make topping melt the chocolate in a heatproof bowl over a pan of hot water.
- Add the cream.
- Stir well until thick.
- Cool.
- Use to cover the top of the cool cake.