Chilli Chocolate Chiffon Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease and flour a 23cm (9in) round cake pan.

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

2. 2

   In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

   Tip: Use a digital scale for accurate measurements.

3. 3

   In a large mixing bowl, cream together butter and sugar until light and fluffy.

   Tip: Use a stand mixer for efficient creaming.

4. 4

   Beat in eggs one at a time, followed by vanilla extract.

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

5. 5

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

   Tip: Stir until smooth before adding to the cake batter.

6. 6

   Add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Avoid overmixing for a tender crumb.

7. 7

   Add the chilli flakes, melted chocolate, and milk, and mix until the batter is smooth.

   Tip: Scrape down the sides of the bowl again.

8. 8

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula to remove any air pockets.

9. 9

   Drizzle the top of the cake with a little cooking oil to prevent drying.

   Tip: Use a skewer to create a decorative pattern if desired.

10. 10

    Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

    Tip: Let the cake cool in the pan for 5 minutes before transferring to a wire rack.

11. 11

    Once cooled, dust the cake with powdered sugar and serve.

    Tip: Enjoy warm or at room temperature.