Chilli Sponge Cake With Chilli Chocolate Topping

So my baby boy is 13 today and his request for a Birthday cake is Chilli Chocolate cake. I decided this year to make a slight twist on the usual chocolate sponge with chocolate fondant icing. and here it is…

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Ingredients

175g caster sugar

175g vegan marg

175g self raising flour

3 eggs

tsp vanilla essence

1 fresh red chilli, a largish sweet chilli works best

chilli chocolate flakes

First put oven at 180 degrees.

Line the base of a round cake in with greaseproof paper and grease the walls of tin with vegan marge.

In pestle and mortar grind up half a red chilli and seeds, you need to make it into a paste so take out all your aggression on it, so it looks like this Image

Cream caster sugar and vegan marg until lighter in colour and fluffy in texture. Add the chilli paste.

Slowly add 3 beaten eggs and 1 tsp of vanilla essence. Slowly spoon in the flour and mix/fold until all mixed beautifully then place in the cake tin. Image

Put in the oven for 25/30 mins test cake by placing a skewer or knife in the centre of the cake if it comes out clean the cake is cooked.

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Finally when the cake is cooked melt the chilli chocolate flakes and spread over the cake. If you like the cake spicier add more chilli to the cake mix.

The marbling effect on the cake happens when the chocolate dries and hardens. A perfect older child or adult Birthday cake

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Chilli Con Carne The Gracey Way

Now one of the things I like to do when cooking is take a recipe that is either meat based or vegetarian based and change it to fit the changing moods of my family. Chilli Con Carne is one of those dishes. The basic recipe is the same but you either add tonnes of veg or minced beef to change it from veggie to meat loving.

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Chilli Con Carne The Gracey Way

5 tbsp veg oil

1 or 2 large onions (depends how much you like onion, we happen to love onion)

2 to 3 dried chillies crushed (for the veggie version you may want to reduce the chilli as it can become too spicy when just veggies are cooked as they absorb lots of heat. Add a small amount taste and then adjust to what your family prefers)

3 cloves garlic

1lb mince beef, for veggie version add aubergine, carrot, celery, bell peppers anything that takes your fancy, mushrooms are good as they give a meaty texture

 (again for veggie version add a)

1 tsp ground cinnamon

½ tsp ground cumin, I crush these in the pestle and mortar with the chillies

2 400g canned of chopped tomatoes

2 small squares of high cocoa dark chocolate

2 400g tins of kidney beans

3 cubes of sugar

1 beef or veggie stock cube

1 glass red wine

In a large saucepan heat the oil over a medium heat and add the onions. As these get to a clear glossy consistency. Chopped the garlic really well and mix it with the raw mince. Then add the mince beef and the garlic if you are cooking with meat or just the garlic if you are veggie.

Cook until the mince is browned, add chilli powder, cinnamon and cumin. Cook for about a minute. Add sugar and chocolate, as chocolate starts to melt add the tomatoes, kidney beans, wine, half a tin of water (use an empty tomato tin) and stock cube.

Bring to a simmer, lower heat, put on lid and allow to simmer for at least 30 minutes. Longer if you can resist the need to eat it as soon as the smell starts to drift from the kitchen.

Serve with rice. Kids may like a few tortilla chips to dip in theirs.