Chilli-chocolate Orange Birthday Cake

Name: Chilli-chocolate Orange Birthday Cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8
Cuisine: International
Ingredients: 150g Divine 70% Dark Chocolate; ½ tspn Coffee Granules; 1 tspn Chilli Flakes, crushed; 125g Butter; 125g Fairtrade Caster Sugar; 5 Eggs, separated; 75g Self Raising Flour; 1 pinch Bicarbonate of Soda; 1½ tspn Baking Powder; 2 tablespoons Divine Cocoa Powder; 1 tablespoon Rum or Orange Juice or Water; 1 tspn Vanilla Essence; 1 tablespoon Water; ½ Fairtrade Orange Peel, finely grated; 2 tablespoons Good Orange Marmelade; 300g Fairtrade Icing Sugar; 25g Divine Cocoa Powder; 125g Butter; 1 tablespoon Golden Syrup; 180g Divine 70% Dark Chocolate; 125g Unsalted Butter; 1 tablespoon Golden Syrup

Over a year ago 9,813 views

Prep: 30 mins

Cook: 50 mins

Serves: 8

Ingredients

150g Divine 70% Dark Chocolate
½ tspn Coffee Granules
1 tspn Chilli Flakes, crushed
125g Butter
125g Fairtrade Caster Sugar
5 Eggs, separated
75g Self Raising Flour
1 pinch Bicarbonate of Soda
1½ tspn Baking Powder
2 tablespoons Divine Cocoa Powder
1 tablespoon Rum or Orange Juice or Water
1 tspn Vanilla Essence
1 tablespoon Water
½ Fairtrade Orange Peel, finely grated
2 tablespoons Good Orange Marmelade
300g Fairtrade Icing Sugar
25g Divine Cocoa Powder
125g Butter
1 tablespoon Golden Syrup
180g Divine 70% Dark Chocolate
125g Unsalted Butter
1 tablespoon Golden Syrup

Accompaniment

Description

This cake is intense and rich with a warmth from the chilli, it’s not as spicy as you might think so don’t be afraid of it, it totally works. Created by Sam Stern for Divine.

Method

1
Preheat the oven to 160 degrees C.
2
Line and grease a 20-22 cm tin (springform or loose based).
3
Melt chocolate in a bain marie by placing the pieces in a heatproof bowl over a pan of simmering water, not allowing the bowl to touch the water.
4
Add the coffee granules and chilli.
5
Let the mix melt then stir with a wooden spoon.
6
Remove bowl and leave to cool.
7
Meanwhile cream the softened butter with the caster sugar in a food mixer or the proper way, with a wooden spoon, until light and white.
8
Gently stir in the cooled chocolate and 4 egg yolks.
9
Sift the flour, baking powder and cocoa powder into the bowl and then add the grated orange rind.
10
Fold the mix gently together with a metal spoon using big scooping movements.
11
Add the rum, vanilla and water.
12
Whisk 5 egg whites until stiff (don’t overwhisk).
13
Add to the mixture by beating in the first tablespoon to loosen the consistency.
14
Then fold the rest in very gently using a metal spoon.
15
Pour the mix into the tin and bang it into the oven for 45-50 minutes (check after 35 – ovens vary!).
16
To test it, prick with a cocktail stick. It should come out clean.
17
Remove and place on a cooling rack.
18
Take out of the tin after 5 minutes.
19
Leave to cool.
20
Brush the glaze on while still a bit warm.
21
To make the glaze, put the marmalade into a saucepan and melt over a low heat until it’s runny.
22
Brush this onto the cooling cake base with a pastry brush.
23
To make the fudge icing: combine the sifted icing sugar and cocoa powder in a bowl.
24
Melt the butter and water and pour into the icing sugar mix.
25
Beat until combined. It should be easily spreadable but not runny so you might not need all the liquid.
26
Cover the top of the cake and sides generously with the icing, tip it then finish using a spatula.
27
Go for a smooth or a rough finish.
28
You can decorate with cherries, grated chocolate, crumbled flake or chocolate curls (peel from a bar of Divine with a potato peeler).
29
Don’t forget the candles.
30
Eat and enjoy! Happy Birthday………….