Posts Tagged ‘Smoked Chilli Chocolate Cake Recipe’

Clandestine Cake Club Book

clandestine1

I have some exciting news, the Clandestine Cake Club Cookbook is out on the 14th February, and best of all it has one of my recipes in it, my smoked chilli chocolate cake. It’s such a beautiful book, bringing together some great cake recipes from Clandestine Cake Clubs around the UK.

I was especially chuffed for my recipe to appear as I will freely admit I’m not the worlds best baker of cakes, so I’m hoping to receive lots of inspiration from this new book. It might even inspire you to join your local Clandestine Cake Club.

What a wonderful Valentines Present it would make for the one you love.

clandestine2

 

Smoked Chilli Chocolate Cake

Clandestine Cake Club Entry

Smoke, Chilli and Chocolate a great combination

I’m always looking for an opportunity to push my culinary experience, and when I heard on the grapevine (from Grazing Kate) that there was to be a Clandestine Cake Club meeting in Devon, I had to get involved.

As I’ve admitted previously I tend to get stressed out when baking cakes, I struggle that it’s best to follow a recipe, still for this event I knew I had to come up with something that was a tad unusual, and tied in to my smoking.

So here’s my recipe for the cake I took along.

Smoked Chilli Chocolate Cake

200g unsalted butter cut into small cubes

200g 70%+ quality dark chocolate broken into squares

50g plain flour

50g ground almonds

5 eggs separeted into yolks and whites

75g light soft brown sugar

100g golden caster sugar

1 dried ancho chilli (I smoked mine) available from South Devon Chilli Farm  blitzed in a spice grinder until fine.

Smoked Chocolate Icing

100g 70%+dark chocolate

50g smoked unsalted butter

Preheat your oven to 180 degC. Set up a bain marie of a heatproof bowl over simmering water, and add the butter and chocolate, ensure the water does not touch the bowl. Gently stir until the chocolate and butter are melted and combined, and remove from heat.

Sift the flour intro a bowl , add the almonds.

In a separate bowl add the brown sugar to the yolks and whisk until creamy. Fold in the chocolate mix until fully combined and then the chilli.

In another bowl whisk the egg whites and caster sugar to a soft peak, and then gently fold in the flour and almonds, followed by the whites until combined without knocking the air out of the mix.

Pour into a 20cm springform cake tin that has been greased and lined with baking parchment and bake for 40 minutes until still slightly sticky in the middle. Leave to cool in the tin before lifting onto a wire rack.

Using the bain marie again for the chocolate icing, melt the chocolate and butter (use regular unsalted if you can’t get any smoked, or cold smoke your own, I used beech home smoked butter), stir and leave to cool until it thickens and spread on the cake.

Garnish the cake with chocolate truffles and a chilli, and enjoy with good company and lashings of clotted cream.

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