CAKE RECIPE
Spiced Mexican Chocolate Cake This simple but delicious chocolate cake is a cinnamon and chilli flavoured winner. Chipotle chilli flakes give it a smoky medium heat, and Ancho a touch of fruitiness. Whichever you use, increase the chilli as you prefer, but aim for a gentle warmth, not a fiery heat! Serves 10 340kcal 39g carbs per slice
INGREDIENTS Cake: 150g dark chocolate (at least 55% cocoa solids) 1 teaspoon Chipotle or Ancho chilli flakes (see tip) 150ml milk 120g soft brown sugar 130ml vegetable oil 2 eggs
Tip:
1 teaspoon baking powder 1 heaped teaspoon ground cinnamon Pinch of salt 240g plain flour Good quality cocoa powder for dusting (we use Green & Black’s) Fresh chillies for decoration (if desired)
METHOD 1. Break the chocolate into pieces in a large bowl set over simmering water. Sprinkle with the chilli flakes. Once melted, keep over the heat and stir in about 3 tablespoons of the milk until you have a smooth paste. Set aside to cool slightly. 2. Preheat the oven to 170ºC. Grease and line a 20cm deep cake
Do not use powdered chilli – this often contains oregano, paprika and other unwelcome flavours
tin. Add the remaining milk to the slightly cooled chocolate and whisk in. Add the sugar with the oil and beat until combined.
4. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
3. Break in the eggs and whisk for 2-3 minutes until frothy. Sprinkle on the baking powder, cinnamon and salt then sift in the flour. Fold in gently until completely combined. Pour the batter into the tin and bake for about 30 to 35 minutes until a skewer comes out clean. The top may crack, but don’t panic – this is a rustic cake, and the cocoa powder will disguise most cracks!
The Pennoyer Centre’s volunteer BakeForce make delicious cakes for sale in the café, which won the EDP Norfolk Food & Drink “Best Baking” Award. The café is open Mon-Sat from 10am to 3pm. www.pennoyers.org.uk 01379 676660 The Pennoyer Centre, Station Road, Pulham St Mary, Norfolk, IP21 4QT
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