Chilli Chocolate Entremet

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease and flour a 20cm (8 inch) round cake pan.

2. 2

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

3. 3

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

   Tip: Use a stand mixer or a hand mixer for this step.

4. 4

   Add the eggs one at a time, beating well after each addition.

5. 5

   Beat in the vanilla extract.

6. 6

   With the mixer on low speed, gradually add the flour mixture and mix until just combined.

   Tip: Be careful not to overmix.

7. 7

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

   Tip: Use a spatula to scrape down the sides of the bowl.

8. 8

   Add the melted chocolate to the batter and mix until well combined.

9. 9

   Add the chilli powder, salt, and milk, and mix until the batter is smooth.

10. 10

    Fold in the dark chocolate chips and cocoa nibs.

11. 11

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

    Tip: Use a spatula to create a decorative border.

12. 12

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

13. 13

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