Tag Archives: chocolate cake recipe

Chilli Chocolate Cake ❤

14 Aug

So I’m STILL really busy and this is cheeky – but I don’t have a lot of time for inventing. This cake recipe was from a great show that was screening on SBS television a few months back called Spice Trip. I tried this cake without the tequila and loved it so much I made it for our wedding day, along with a few other favourites as part of a cake banquet for our guests. I chose this because it is super duper quick and easy. No beatermix required. One bowl, a spoon and a whisk. Here is the link to the recipe
http://www.sbs.com.au/food/recipes/really-easy-chocolate-cake-chilli-salt-and-tequila

I undercook this cake because I’m always worried about turning out a frisbee and wasting the good chocolate I use to make it. It is gooey the first day (amazingly delicious served warm out of the oven), and it kind of sets by the second day and is moist, firm and superb! I recommend covering loosely with foil for the last five or ten minutes and whatever you do don’t open the oven door to sneak a peak or you’ll get a pancake. Opening the oven door too early in the cooking process will cause your cake to collapse.

Here are some wedding snaps. I’ll have to ask my sister for the Russian Tea Cakes recipes.

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Chocolate, Coconut and Rum Cake

1 Feb
Tiki says "yum yum two4six8!"

Tiki says “yum yum two4six8!”

I’m not a very good baker. I just don’t have the feel for it and never really got the basics firmly under my belt. I do however, have baking under my belt in the literal sense. In fact, I always tell people I don’t really have  a sweet-tooth. Well, that’s just a big whopping ol’ lie isn’t it. I have the waist-line to prove it 😉 I especially like chocolate cake. Who doesn’t? Apart from my Nanna’s hand-written chocolate fudge cake recipe which lives tucked inside the front cover of Mum’s tattered and beloved Joy of Cooking, I really don’t know a chocolate cake recipe. Nanna’s is a good everyday chocolate cake, but I wanted to make something a bit spesh, you know? I also like rum. Rum and chocolate cake… Now you’re talking. Oh, merde! No butter. Hmmm. And merde encore, only two eggs. Lousy backyard chickens. Oh, there’s a spare egg white leftover. And what about that jar of coconut oil sitting in the pantry? Surely that stuff’s delicious. Mum makes the world’s best muffins with that stuff. And I hear it’s really GOOD for you. Something about good fats with a really hard to pronounce name… Medium chain triglycerides? Say that 10 times really quickly! After you’ve tested the rum for the cake.  Healthy chocolate cake… Woohoo!

Eggs, chocolate, coconut oil, rum, flour. Let’s give it a bash. So, I got brave and made it up as I went along. And guess what? Success. It’s been out of the oven 30 minutes and I’ve already got two slices under my belt! Yay! I can bake!

Here’s what you’ll need…

2 eggs, separated

1 extra egg white

1/4 cup caster sugar

150 grams dark cooking chocolate

1/4 cup coconut oil

splash of rum/rum essence

3/4 cup SR flour

1/3 cup milk

Here’s what you do…

1. Grease a standard 8″ round tin and pre-heat oven to 180 degrees celsius.

2. Melt the chocolate (in the microwave or over a bain-marie) and set aside to cool.

3. In a medium sized mixing bowl or stand mixer bowl, beat the two egg yolks and caster sugar until light, fluffy and very pale (about 5 minutes). In another bowl, beat the egg-whites until stiff peaks form.

4. Mix oil and rum into melted chocolate. Stir thoroughly until well combined. While beating the egg yolk mixture on low speed, slowly pour in the chocolate and rum mixture. Mix until just combined. Don’t over-beat, or you will lose the air you need in the mixture.

5. Slowly add sifted flour and milk, alternately, mixing gently on very low speed (or you can do this by hand). I like to start and end with flour. Again, do not over-mix, just until the flour and milk is incorporated.

6. Add about 1/3 of the egg whites to the batter and slowly, gently fold through with a whisk or spatula. Once incorporated, add the remaining egg whites to the bowl and fold through the mixture.

7. Pour batter into prepared tin and sit this in another baking tray with an inch or so of tepid water in the bottom. Bake for around 20-30 minutes or until the top bounces back when lightly pressed with your finger.

8. Allow to cool in the tin for ten minutes, then turn onto a wire rack to cool. Ice and refrigerate to eat later or serve warm as a dessert. I just did a paper cut and sprinkled with icing sugar – maybe it doesn’t need icing at all?

Enjoy! If you think of any good serving ideas or garnishes – share them in the comments section.

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I served this piece with rum chocolate cream. It’s whipped cream with rum and melted chocolate. You could ice it with this?