Khanum Chilli Chocolate Cake

Chocolate cake is loved by many, but have you tried Khanum’s Chilli Chocolate cake? For those spicy lovers with a sweet tooth, this cake is easy to make and perfect to enjoy over the Easter break.




  • 1 tsp Khanum Extra Hot Chilli Powder
  • 6 Khanum Whole Chilli’s (Optional Decoration)
  • 300g Butter
  • 200g Golden Caster Sugar
  • 4 Large Eggs
  • 100g Ground Almonds
  • 400g Dark Chocolate
  • 100g Self-raising Flour
  • 1 tsp Baking Powder
  • 50g Dark Cocoa Powder
  • 450ml Double Cream




  1. Grease and line two 15cm round cake tins with grease-proof paper. Pre-heat the oven to 170 or gas mark 3
  2. In a mixing bowl cream 200g of butter with the sugar until light and fluffy. Add the eggs and ground almonds and beat the mixture.
  3. Break up 200g of Dark chocolate and add to a microwavable bowl and heat for 30 seconds on a low heat. Stir the chocolate and repeat the process until fully melted.
  4. Stir in the melted chocolate into the cake mixture. Once combined sift the flour, baking powder, cocoa, and Khanum Chilli Powder. Fold the mixture carefully.
  5. Add 250ml of double cream into a clean bowl and whisk until thickened. Fold the whipped cream into the chocolate mixture gently.
  6. Divide the mixture evenly between the cake tins and bake for 15-20 minutes. The cake top should bounce when touched and the cake will be sticky. Place on a cooling rack.
  7. Once the cake has finished cooling make the topping. Break the chocolate and place in a saucepan. Add the remainder of cream and stir over a low heat. Once thickened remover from the heat and leave to cool slightly. Add to a clean bowl and add the remainder of butter a little at a time and beat in.
  8. Use some of the mixture in between the two sponge layers. Decorate the cake with the rest of the mixture. Add Khanum Whole Chilli’s to the top as decoration (optional)