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Chilli Cake


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Rate this recipe 2.6/5 (63 Votes)


  • 175g (3/4 cup) butter
  • 125g (2/3 cup) dark brown sugar
  • 200g (2/3 cup) golden syrup
  • 200g (2/3 cup) black treacle OR molasses
  • 1/4 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 1 teaspoons ground ginger
  • 1 teaspoon ancho chili powder (to taste)
  • 1 1/4 teaspoons bicarbonate of soda
  • 2 tablespoons warm water
  • 2 eggs
  • 250ml (1 cup) milk
  • 275g (2 cups) plain flour
  • 40g (1/3 cup) cocoa
  • 175g (1 cup) chocolate chips (preferably dark)


servings 20
Level of difficulty Average
Cooking time 60mins
Cost Expensive


Step 1

Preheat oven to 170C and either use baking paper to line the bottom and sides of a roasting tin approx 30x20x5cm deep, or use a foil mould.

Step 2

In a large saucepan, melt the butter along with the sugars, golden syrup, treacle or molasses, cloves, cinnamon, chili and ground ginger.

Step 3

In a cup dissolve the bicarb of soda in the water.

Step 4

Take the saucepan off the heat and beat in the eggs, milk and bicarb in its water. Stir in the flour and cocoa and beat with a wooden spoon to mix.

Step 5

Fold in the chocolate chips, pour into the lined tin and bake for about 45 minutes-1 hour until risen and firm. It will be slightly damp underneath the set top which is the way you want it.

Step 6

Remove to a wire rack and let cool in the tin. Once cool, remove and slice in half with a serrated knife and make lemon frosting to fill and cherry marshmallow fondant to cover.

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