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  1. Home
  2. celebration cakes

Espresso, chocolate & chilli cake with coffee cream icing

This tastes even better than it looks, trust us! - by Amy Sinclair
  • 08 Apr 2019
Espresso, chocolate & chilli cake with coffee cream icing
Prep: 20 Minutes - Easy - Serves 8-10
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The warmth of the chilli brings the flavours together in this indulgent Espresso, chocolate & chilli cake with coffee cream.

Ingredients

3 tbsp plain flour, plus extra for the tin

250g/9oz dark chocolate, broken into pieces

250g/9oz salted butter, softened and chopped, plus extra for greasing

1 tbsp instant espresso powder

2 red bird’s-eye chillies, deseeded and finely chopped

¼ tsp chilli powder (optional)

6 medium eggs, separated

4 tbsp brown sugar

175g/6oz caster sugar

½ tsp cream of tartar

4 tbsp ground almonds

cocoa powder, to serve

FOR THE COFFEE CREAM

300ml/½pt double cream

1 tbsp instant espresso powder

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease a 22cm springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.

  2. Melt the chocolate and butter together over a pan of simmering water, or in a microwave. Once melted, whisk together until smooth and add the espresso powder and chillies and chilli powder, if using. Whisk the egg yolks with the brown sugar and caster sugar, either in a electric mixer or with an electric hand whisk, for 5-10 mins until thick and pale. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.

  3. Pour the chocolate mixture onto the beaten yolks and sugar, and gently mix until smooth. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. Pour the batter into the prepared tin and bake for 40-45 mins until the cake is set but with a slight jiggle in the centre. (If the cake is starting to brown too quickly, cover with a piece of baking parchment.)

  4. Leave to cool in the tin – it will sink a little as it cools. Run a knife around the inside of the cake tin to loosen. Remove the baking parchment and place on a cake stand. Whisk the cream and espresso powder until soft peaks form. Serve on the side or spoon on top of the cake dusted with a little cocoa powder.

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Amy Sinclair
Amy Sinclair
Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.

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