Chilli Chocolate Victoria Sponge
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
After falling in love with the unexpected warmth of chilli in chocolate desserts, I decided to give the classic Victoria sponge a daring twist. This recipe combines that timeless elegance with rich cocoa and a subtle kick of heat that keeps people guessing at what makes it so addictive. The chilli flakes bring real health benefits too, boosting metabolism and adding antioxidants to your indulgence. What I love most is how quick it comes together, ready in just over an hour from start to finish, making it perfect for when you want something impressive without spending your whole afternoon in the kitchen.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 4 egglarge eggs
- 75 gplain flour
- 75 gcocoa powder
- 25 gchilli flakes
- 120 mlmilk
- 200 gsemi-sweet chocolate
- 100 gdark chocolate
- 5 gsalt
- 5 gbaking powder
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Grease two 20cm round cake pans and line the bottoms with parchment paper.
- 2
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- 3
In a large bowl, whisk together butter, eggs, milk, and vanilla extract.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Do not overmix.
- 5
Divide the batter evenly between the prepared pans and smooth the tops.
- 6
Bake for 20-25 minutes or until a skewer inserted into the center comes out clean.
- 7
Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- 8
For the chilli chocolate ganache, melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- 9
Add the chilli flakes and milk to the melted chocolate and stir until smooth.
- 10
For the dark chocolate ganache, melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- 11
Stir in the heavy cream until the ganache is smooth and glossy.
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