Chilli Chocolate Sponge Cake

Instructions

1. 1

   Preheat the oven to 180°C. Grease two 20cm round cake pans and line the bottoms with parchment paper.

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, cayenne pepper, and chilli flakes.

   Tip: Sift the dry ingredients to incorporate air and ensure even distribution.

3. 3

   In a large mixing bowl, melt the chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to overheat the chocolate.

4. 4

   In a separate bowl, whisk together the eggs and vanilla extract.

   Tip: Use room temperature eggs for better aeration and texture.

5. 5

   Add the dry ingredients to the chocolate and whisk until just combined.

   Tip: Avoid overmixing to preserve the cake's texture.

6. 6

   Alternate adding the flour mixture and milk, beginning and ending with the flour mixture, and whisk until just combined.

   Tip: Don't overmix to prevent a dense cake.

7. 7

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: Use a spatula to create a smooth surface.

8. 8

   Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't open the oven door during the baking time to prevent collapse.

9. 9

   Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Use a wire rack to prevent the cake from absorbing moisture from the pan.