Chilli Chocolate Bundt Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This recipe came about when I decided to experiment with unexpected flavor combinations in my kitchen. The result is a stunning chilli chocolate bundt cake that sounds fancy but comes together in just an hour from start to finish. What I love most is how the subtle heat from the chilli pepper flakes plays beautifully against the rich dark chocolate, creating this sophisticated dessert that feels indulgent without being overly heavy. Plus, using greek yoghurt keeps the cake moist while adding protein and probiotics, so you can feel a bit better about enjoying an extra slice. It's the kind of show stopping cake that proves you don't need complicated techniques or expensive ingredients to impress.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 150dark chocolate chips
- 50unsweetened cocoa powder
- 25milk powder
- 3eggs
- 100plain greek yoghurt
- 10chilli pepper flakes
- 10baking powder
- 5salt
- 100unsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm bundt cake pan. In a medium bowl, whisk together flour, sugar, cocoa powder, milk powder, and baking powder. Set aside.
- 2
In a large bowl, combine melted butter, eggs, and plain Greek yoghurt. Whisk until smooth. Add the dry ingredients to the wet ingredients and mix until just combined.
- 3
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Allow the chocolate to cool slightly.
- 4
Add the melted chocolate to the cake batter and mix until well combined. Stir in the chilli pepper flakes and salt.
- 5
Pour the cake batter into the prepared bundt cake pan and smooth the top. Bake for 40 minutes or until a toothpick inserted into the centre of the cake comes out clean.
- 6
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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