Icchfc - week 58: chocolate, chilli and orange cake

5 servings
15 min
45 min
Very Easy


Number of serving: 5

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


  • Preheat the oven to 180C/350F/Gas 4. Grease a 25cm/10in bundt cake tin.
  • For the chocolate syrup, heat the water, butter, honey and chocolate in a saucepan, stirring regularly, until the mixture is smooth.
  • 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.
  • 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.
  • Spoon the orange mixture into the cake tin and spread the mixture out until it is level. Spoon the chocolate chilli mixture on top.
  • 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.
  • Meanwhile, for the glaze, mix the orange juice, icing sugar and orange liqueur together in a bowl until well combined.
  • Carefully remove the cake from the tin and brush with the glaze. Pour over the remaining chocolate syrup.


ICCHFC - Week 58: Chocolate, chilli and orange cake, photo 1
ICCHFC - Week 58: Chocolate, chilli and orange cake, photo 2


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