Chocolate Chilli Cake – Cinnamon Ganache

How about a dash of chillies to cut out the saccharine sweetness in your desserts? Spicy desserts are as exotic as chilli flakes over strawberries & cream! They play around with your palate, tickle taste-buds and add some zing to dessert counters stacked heavy with sugar and cream. We approached Executive Pastry Chef Ashutosh Gairola from Renaissance Bengaluru Race Course Hotel, a master craftsman when it comes to cakes, pastries and all things sweet to spice up a dessert.

And here is chef’s innovative product:

Chocolate Chilli Cake, Cinnamon Ganache

Ingredients (Sponge)
175g whole meal flour
175g soft light brown sugar
175g soft unsalted butter
3 large eggs, beaten
1 heaped tbsp of cocoa powder
1 tsp of baking powder
1 red chilli pepper, very finely chopped
1/2 tsp of cinnamon powder
Filling & Frosting
250g dark chocolate (chilli chocolate if you can find it)
250ml double cream
1 red chilli pepper, very finely chopped
1/2 tsp of cinnamon powder

Method
• Sift the flour, cocoa powder and baking powder into a mixing bowl.
• Add the sugar, butter, eggs, fresh chilli and cinnamon powder. Beat until you end up with a soft mixture that falls off a spoon when you hit it against the bowl. Add a drop or two of water if you think your mixture is too stiff.
• Divide the mixture into 2 baking tins, bake at 170 degree C for 30 minutes, or until a knife inserted into the sponge comes out clear. Allow to cool for one hour after cooking.
• To make the filling for the middle and frosting for the top, melt chocolate over medium heat.
• Once melted, take the chocolate off heat, stir in chillies, butter and cream. Cover with a cling film and allow it to cool. Keep the mixture in the refrigerator for an hour or until thickened enough to easily spread.
• When thickened, spread the chocolate mixture as a filling and topping for the cake.

Chillilicious isn’t it?

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