Chilli Chocolate Refrigerator Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
There's something magical about combining chocolate with chilli, and this refrigerator cake is proof that the best desserts don't require fancy techniques. I've made this countless times when I want something impressive but don't have hours to spend in the kitchen, since the whole process takes just an hour from start to finish. The dark chocolate pairs beautifully with the warm spice of chilli peppers, creating layers of flavor that keep people coming back for more. Plus, chilli peppers are packed with capsaicin, which can boost metabolism and reduce inflammation. It's an easy, affordable treat that tastes like you spent way more effort than you actually did.
Ella x
Ingredients
- 200 gdark chocolate
- 100 gchilli peppers(diced)
- 300 gsugar
- 10 gbaking powder
- 5 gsalt
- 2 nulleggs
- 200 mlmilk
- 100 mlcanola oil
- 10 gchilli powder
- 20 gcocoa powder
- 250 gflour
- 1 nullvanilla extract
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a large baking tray with parchment paper.
Tip: Make sure the paper is large enough to accommodate the cake.
- 2
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Make sure the flour is well combined.
- 3
In a large bowl, melt the chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.
Tip: Be careful not to burn the chocolate.
- 4
Add the sugar, eggs, milk, oil, and vanilla extract to the melted chocolate. Whisk until well combined.
Tip: Make sure the mixture is smooth and there are no lumps.
- 5
Add the flour mixture to the chocolate mixture and stir until just combined.
Tip: Don't overmix the batter.
- 6
Fold in the diced chilli peppers and cocoa powder.
Tip: Make sure the peppers are evenly distributed.
- 7
Pour the batter into the prepared baking tray and smooth the top.
Tip: Make sure the batter is evenly spread.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake the cake.
- 9
Remove from the oven and let cool completely.
Tip: Make sure the cake is completely cool before refrigerating.
- 10
Once cooled, refrigerate the cake for at least 2 hours or overnight.
Tip: This will allow the cake to set and become firm.
- 11
Once set, slice the cake into 6-8 portions and serve.
Tip: Make sure to slice the cake carefully to avoid breaking it.
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