When I had my cafe before Burton was born, I would like to offer hot drink specials and I would get my inspiration from coffee shops that I visited on my day off or from the internet. One of which was chili hot chocolate, which a few of my customers were brave enough to try, and admitted that it was nice despite having had reservations before buying one! I often add dark chocolate to my chili con carnes as I know that this sweet and spicy flavour combination do work, and the chocolate adds a wonderful richness to the sauce
But what about a chocolate and chili cake? I myself have never tried this before, but I was certain that it would work given that they work in a hot drink and in a hot savoury dish well. It was a gamble, but one that I felt was worth exploring and trying for myself. I was recently sent some Knorr Flavour Pots , and the range features nine different tantalising flavours, including Mixed Herbs, Three Peppercorn, Curry, Garlic, Garden Herbs, Ginger & Lemongrass, Paprika, and Mexican. Plus Mixed Chillies and it was this flavour pot that I incorporated into my cake. I decided to mix it into the butter and then made the cake as I would any other.
Did it work though? Was the taste nice? Well, please read on and see how I made my Chocolate & Chili Cake with a sour cream filling.
- 200g unsalted butter
- 1 Knorr MIxed Chillies flavour pot
- 200g caster sugar
- 4 eggs
- 160g self raising flour
- 40g cocoa powder
- 300ml tub of sour cream
- 100g good quality dark chocolate
- 25g grated white chocolate
- Pre heat the oven to 180oc / 160oC (fan)
- Grease and line 2 x 8 inch cake tins
- place the butter and the Knorr Flavour Pot into a blender and bend well to mix the two together to make a buttery paste
- then add the sugar and beat well until pale and creamy
- add the eggs and a spoonful of the flour and beat well for another few minutes
- add the remaining flour and the cocoa powder and mix well
- pour the mixture into the two tins
- bake in the oven for 20-25 minutes until risen and cooked all the way through
- leave to cool
- Once the sponges are completely cold, sandwich them together with a generous amount of the sour cream - but you will not need to use all of it
- melt the dark chocolate and leave to cool for a few minutes
- once cooled a little, stir in a tbsp of the sour cream and mix well to make a ganache
- spread the ganache on the top of the cake
- decorate with the grated white chocolate
- leave the ganache somewhere cool to set
- then serve
- you will need to keep the cake in a cool (or in the fridge) place due to it having sour cream in the filling
- Should keep for 3 days
Well this cake was lovely and yes it did have a slight kick about it! There was a little heat from the Knorr mixed chillies flavour pot which came through, but the sour cream cooled it down in and I thought that this was really nice! It worked yaaay 🙂 It might not appeal to everyone, but if you also enjoy chocolate and chili then you will love this cake.
I am entering this recipe into the Knorr Flavour Pot – Product of the Year challenge so wish me luck! You can see what other recipes have been inspired by the flavours pots by using the hashtags #ProductOfTheYear and #Knorr.
Making this cake was very easy using my new Kenwood Food Processor from House of Fraser. What a great gadget this is to have in my kitchen. I have been making smoothies, cakes, pastry, homamde burgers because I can whizz chicken breasts to make patties with, and freshly squeezed orange juice, plus I can slice anbd chop vegetables very easily now!! I love it and it has been so well used.
And the good news is all of the processor parts can be put in the dishwasher – even more of a yaaaay from me!
I was sent a pack of goodies from Knorr to inspire me to create a recipe
I was sent a Kenwood Food Processor for the purpose of a review