Chilli Chocolate Drip Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My favorite cake to make when I want something a little different is this chilli chocolate drip cake. The combination of rich cocoa with a subtle heat from chilli flakes creates this amazing complexity that keeps people coming back for more. What I love most is how quick it comes together, ready in just an hour from start to finish. Dark chocolate brings not only that decadent flavor but also contains antioxidants that are genuinely good for you. The pecans add a lovely crunch and earthiness that balances the spice perfectly. This is honestly one of those recipes that looks fancy but requires minimal fuss, making it perfect for impressing friends without spending hours in the kitchen.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsweetened cocoa powder
- 12 gbaking powder
- 5 gsalt
- 4eggs
- 120 mlmilk
- 80 mlvegetable oil
- 20 gchilli flakes
- 200 gdark chocolate chips
- 100 gpecans
- 20 gcocoa powder
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Grease and flour a 20cm round cake pan.
Tip: Use a non-stick spray for easy removal.
- 2
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, and salt.
Tip: Whisk until well combined.
- 3
In a separate bowl, whisk together eggs, milk, and oil.
Tip: Add chilli flakes for an extra kick.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Don't overmix.
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Set aside to cool slightly.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Don't worry if it's not perfect.
- 7
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Tip: Let cool in the pan for 10 minutes before transferring to a wire rack.
- 8
To make the ganache, melt the chocolate chips and 20ml of milk in a small saucepan over low heat.
Tip: Stir until smooth and creamy.
- 9
Pour the ganache over the cooled cake and sprinkle with pecans.
Tip: Let set for 10 minutes before serving.
- 10
Cut into slices and serve immediately.
Tip: Enjoy with a cup of coffee or hot chocolate.
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