Recipe forspiced Mexican chocolatecake

S iced Me icanChocolateCake

Thissimple butdelicious chocolatecakeisa cinnamon andchilli flavouredwinner. Chipotlechilli flakes give it asmokymedium heat,andAncho atouch offruitiness. Whichever youuse,increasethechillias youprefer, butaim fora gentlewarmth, notafieryheat!

Serves10

340kcal 39gcarbsperslice

INGREDIENTS

Cake:

150gdarkchocolate (atleast55% cocoasolids) 1teaspoonChipotle orAnchochilliflakes (seetip) 150mlmilk 120gsoft brownsugar 130ml vegetableoil 2eggs 1teaspoonbakingpowder 1heaped teaspoonground cinnamon Pinchof salt 240gplainflour Goodquality cocoapowderfor dusting(weuseGreen &Black’s) Freshchillies fordecoration (ifdesired)

METHOD

1. Breakthechocolateinto piecesin alargebowlset over simmering water.Sprinklewith thechilliflakes. nce melted, keep over theheat andstirin about tablespoonsofthemilk until youhavea smoothpaste. Setasideto coolslightly.

2. Preheattheovento 0 C. Grease andlinea 0cmdeepcake tin. Addthe remainingmilk to theslightlycooledchocolateand whiskin. Addthe sugarwiththe oiland beatuntilcombined.

3. Breakintheeggs andwhisk for - minutesuntilfrothy.Sprinkle on thebakingpowder,cinnamon andsaltthen siftintheflour. Fold in gentlyuntilcompletely combined. Pour thebatter into thetinandbakefor about 0 to minutesuntil askewercomes outclean.Thetopmaycrack, butdon’tpanic–thisis arustic cake,andthe cocoapowder will disguise most cracks! 4. eave to coolinthe tin for 0minutes,then turn outonto awireracktocoolcompletely.

ThePennoyerCentre’s volunteer BakeForcemakedeliciouscakes for saleinthe caf , whichwon theEDP NorfolkFood Drink BestBaking Award.Thecaf isopenMon-Sat from 0am to pm.

Tip:

Donotuse powderedchilli –thisoften containsoregano, paprikaand otherunwelcome flavours

www.pennoyers.org.uk 01379676660

ThePennoyerCentre, Station Road,PulhamStMary, Norfolk,IP214QT