Icchfc - week 58: chocolate, chilli and orange cake

Ingredients

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

You may like

Despacito cake - the famous brazilian chocolate and coffee cake

Preparation

• 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.