Chilli Chocolate Butterfly Cakes

Instructions

1. 1

   Preheat the oven to 180°C. Grease two 12-cm round cake pans and line the bottoms with parchment paper.

   Tip: Use a non-stick spray for easy cake release.

2. 2

   In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

   Tip: Sift the dry ingredients to ensure even distribution.

3. 3

   In a large bowl, use an electric mixer to beat the sugar and eggs until light and fluffy, about 3 minutes.

   Tip: Scrape down the sides of the bowl as needed.

4. 4

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Let the chocolate cool slightly before proceeding.

5. 5

   Add the vanilla extract, milk, and melted chocolate to the sugar and egg mixture. Mix until well combined.

   Tip: Scrape down the sides of the bowl to incorporate all ingredients.

6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

   Tip: Be careful not to overmix.

7. 7

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: Tap the pans gently to remove any air bubbles.

8. 8

   Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

9. 9

   To assemble, spread a layer of chilli bean paste on top of one cake layer, followed by a layer of chocolate ganache.

   Tip: You can adjust the amount of chilli bean paste to your desired level of spiciness.