Chilli Chocolate Semi-Naked Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This is my favorite cake to make when I want something that tastes indulgent but comes together in under an hour. The combination of rich chocolate and spicy chilli might sound unusual, but trust me, it creates this wonderful warmth that keeps people coming back for more. Dark chocolate is packed with antioxidants, so you can feel a bit better about indulging. What I love most is how quick and straightforward it is to prepare, plus the semi naked style means you don't need fancy frosting skills. Just let those beautiful chocolate chips and pecans do the talking. It's become my go to dessert for both weeknight dinners and last minute gatherings.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 100unsweetened cocoa powder
- 10 gbaking powder
- 5 gsalt
- 3large eggs
- 150 mlwhole milk
- 100 gcoconut oil
- 100 gchilli sauce
- 150 gdark chocolate chips
- 100 gpecans
- 50 gbrown sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease and flour a 20cm round cake pan.
Tip: Use parchment paper for easy removal.
- 2
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large mixing bowl, whisk together eggs, milk, and coconut oil.
Tip: Use an electric mixer for a smooth batter.
- 4
Add the dry ingredients to the wet ingredients and mix until combined.
Tip: Don't overmix, or the cake will be dense.
- 5
Stir in the chilli sauce and dark chocolate chips.
Tip: Let the chocolate melt and the sauce infuse into the cake.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the cake is evenly distributed in the pan.
- 7
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Tip: Don't overbake, or the cake will be dry.
- 8
Remove from the oven and let cool in the pan for 5 minutes.
Tip: Don't skip this step, or the cake will break apart.
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