Chocolate & Chili Cake with a sour cream filling


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.

Chocolate & Chili Cake with a sour cream filling
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  1. 200g unsalted butter
  2. 1 Knorr MIxed Chillies flavour pot
  3. 200g caster sugar
  4. 4 eggs
  5. 160g self raising flour
  6. 40g cocoa powder
  7. 300ml tub of sour cream
  8. 100g good quality dark chocolate
  9. 25g grated white chocolate
  1. Pre heat the oven to 180oc / 160oC (fan)
  2. Grease and line 2 x 8 inch cake tins
  3. place the butter and the Knorr Flavour Pot into a blender and bend well to mix the two together to make a buttery paste
  4. then add the sugar and beat well until pale and creamy
  5. add the eggs and a spoonful of the flour and beat well for another few minutes
  6. add the remaining flour and the cocoa powder and mix well
  7. pour the mixture into the two tins
  8. bake in the oven for 20-25 minutes until risen and cooked all the way through
  9. leave to cool
  10. 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
  11. melt the dark chocolate and leave to cool for a few minutes
  12. once cooled a little, stir in a tbsp of the sour cream and mix well to make a ganache
  13. spread the ganache on the top of the cake
  14. decorate with the grated white chocolate
  15. leave the ganache somewhere cool to set
  16. then serve
  17. you will need to keep the cake in a cool (or in the fridge) place due to it having sour cream in the filling
  18. Should keep for 3 days
Mummy Mishaps

 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


Tasty Tuesdays on

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