Hello Everyone! Well… Today has been quite an eventful day! For my followers who do not know, today marks my quarter of a century years young! 25 years of achievements and failures has brought me to where I am today.
My colleagues surprised me with a cake earlier this afternoon – quite funny as the whole morning they kept telling me not to expect anything because they didn’t have a surprise for me, nor did they have cake. By afternoon, my Manager called me to their department, asking me to help her with a design that I had helped her with earlier in the afternoon. Being the gullible person that I am, I went up to her, and that’s when the rest started singing Happy Birthday and brought out the cake (mini tower of cream puffs). So I’d like to take this opportunity to thank everyone in the office who greeted me today – and for the surprise!
Round 2 of celebrations began earlier tonight as well, with my Mom, Sister, and my Godmother. We had Japanese for dinner and of course, the restaurant staff sang Happy Birthday to me as they brought out the cake that I had baked for myself for my birthday – which is tonight’s recipe! Original recipe can be found over on Dish.
Dense, rich and moist with a little hint of chilli and cinnamon – everything a great chocolate cake should be, and even more delicious when served with candid pepitas. — Claire Aldous.
PREP TIME 15 MINS | COOKING TIME 20-25 MINS | SERVES 10-12
For the cake:
- 200g Lindt Chilli Chocolate, roughly chopped
- 200g unsalted butter, cubed
- 2 large free range eggs, lightly beaten
- 1/2 cup caster sugar
- 2 tbsp plain flour
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp ground cayenne pepper (optional if you’d like a little more kick to your chilli chocolate cake)
For the glaze:
- 100g dark chocolate
- 100ml thickened cream
- Preheat the oven to 170C (325F or gas mark 3).
- Melt the butter and chocolate in a heat-proof bowl in the microwave at 30-second intervals and stirring until the butter and chocolate has melted. Once melted, stir in the sugar and vanilla extract, setting aside to cool for 10 minutes.
- Once cooled, gradually stir in the eggs and then fold in the flour, salt, cinnamon, and cayenne pepper. Pour into a buttered cake tin and smoothen the top.
- Bake for 20-25 minutes until the centre of the cake is set but not too firm. Once done, transfer to a rack and leave to cool completely in the tin.
- While the cake is cooling down, get started on the glaze by melting the dark chocolate in a heat-proof bowl set over a pan of simmering water, stirring occasionally. Do not let the base of the bowl touch the water. Once the chocolate has melted, slowly add in the cream, stirring gently. Remove from the heat.
- Transfer the cake to a dish and pour the glass over. Finish with a light dust of confectioners’ sugar and enjoy with family and friends!
– Ally xx