As per Steve2 in LA request smileys/smile.gif
Chocolate & Chilli Cake
(Provenance unknown)
Cake
* 400 g sugar
* 2 large eggs
* 250 ml milk (at room temperature)
* 100 g cocoa powder
* 200 g softened butter
* 2 tsps baking powder
* 1 tsp bicarbonate soda
* 2 cups flour
* 1 tsp fresh ginger, finely grated
* 1 tsp chilli powder
* 310 ml boiling water
Ganache
* 250 g dark chocolate
* 130 ml cream
* 50 g butter
Preparation
* Preheat oven to 180C
* Line the bottom and sides of a 24cm spring-form tin with two layers of baking paper, higher than the sides of the tin.
* Combine all ingredients, except chilli and boiling water, in a bowl
* Mis with an electric beater on slow speed until mixture comes together, scraping down the sides of the bowl.
* Stir the chilli into the boiling water and slowly add it to the mixtrure, beating all the time.
* Poure the mixture into the prepared tin, it will be quite runny.
* Bake for about 50 minutes. Test for doneness by piercing the centre of the cake with a skewer, if it comes out clean, the cake is ready.
* Cool in the tin for 15 minutes and invert onto a plate.
* For the ganache, melt the chocolate, cream and butter together, stirring frequently.
* Pour this over the cooled cake and spread with a knife.
* Dust with edible gold dust (available in cake decorating stores and some art shops)
Chocolate & Chilli Cake
(Provenance unknown)
Cake
* 400 g sugar
* 2 large eggs
* 250 ml milk (at room temperature)
* 100 g cocoa powder
* 200 g softened butter
* 2 tsps baking powder
* 1 tsp bicarbonate soda
* 2 cups flour
* 1 tsp fresh ginger, finely grated
* 1 tsp chilli powder
* 310 ml boiling water
Ganache
* 250 g dark chocolate
* 130 ml cream
* 50 g butter
Preparation
* Preheat oven to 180C
* Line the bottom and sides of a 24cm spring-form tin with two layers of baking paper, higher than the sides of the tin.
* Combine all ingredients, except chilli and boiling water, in a bowl
* Mis with an electric beater on slow speed until mixture comes together, scraping down the sides of the bowl.
* Stir the chilli into the boiling water and slowly add it to the mixtrure, beating all the time.
* Poure the mixture into the prepared tin, it will be quite runny.
* Bake for about 50 minutes. Test for doneness by piercing the centre of the cake with a skewer, if it comes out clean, the cake is ready.
* Cool in the tin for 15 minutes and invert onto a plate.
* For the ganache, melt the chocolate, cream and butter together, stirring frequently.
* Pour this over the cooled cake and spread with a knife.
* Dust with edible gold dust (available in cake decorating stores and some art shops)