Icchfc - week 58: chocolate, chilli and orange cake

5 servings
15 min
45 min
Very Easy


5 servings

For the chocolate syrup:

- 200 ml/7fl oz water

- 125 g/4½oz butter

- 1¾ oz honey

- 1 libra 2 oz dark chocolate, minimum 70% cocoa solids

For the sponge:

- 9 oz butter, plus extra for greasing

- 9 oz caster sugar

- 5 free-range eggs

- 1 vanilla pod, seeds only

- 14 oz flour

- 1 teaspoon baking powder

- 1 red chilli, finely chopped

- 1 orange, zest and juice

For the glaze:

- 1 orange, juice only

- 4½oz icing sugar

- 1 tablespoon orange liqueur


Step 1

Preheat the oven to 180C/350F/Gas 4. Grease a 25cm/10in bundt cake tin.

Step 2

For the chocolate syrup, heat the water, butter, honey and chocolate in a saucepan, stirring regularly, until the mixture is smooth.

Step 3

For the sponge, cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs and vanilla until well combined. Fold in the flour and baking powder. Spoon half of the mixture into a separate bowl.

Step 4

Stir half of the chocolate syrup and all of the chilli into one half of the mixture. Add the orange zest and juice to the other half of the mixture.

Step 5

Spoon the orange mixture into the cake tin and spread the mixture out until it is level. Spoon the chocolate chilli mixture on top.

Step 6

Bake in the oven for 40-50 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool.

Step 7

Meanwhile, for the glaze, mix the orange juice, icing sugar and orange liqueur together in a bowl until well combined.

Step 8

Carefully remove the cake from the tin and brush with the glaze. Pour over the remaining chocolate syrup.

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