Chilli Chocolate Bundt Cake

Chilli Chocolate Bundt Cake
If you tried to access the blog yesterday, you might have noticed that the maintenance sign was up. It was time to tighten a few screws and give everything a fresh coat of paint. Now, I know that it’s not necessary to take everything offline to do this kind of overhaul but to me, it felt kind of necessary – indicative of a moment in time in which I find myself. A period of rebuilding. It kind of represents the weekend I’ve just had where I’ve slept a lot and spent a lot of time looking inwards.

Chili Chocolate Bundt Cake | she cooks, she gardens

It has been a tough couple of years for me and my family. My beloved grandmother passed away, followed closely by Frank, her partner for a couple of decades. My health has not been great and I’ve spent more time in doctor’s rooms, emergency departments and hospital beds than I care to think about. There have been massive highs and troublesome lows and at times I have found myself thinking ‘stop the world, I want to get off’. It’s been a tough slog but I feel like maybe I’m starting to turn a corner now, like I’m through the worst of it and things, while they will probably never return to normal (what even is ‘normal’), they will start to feel less suffocating – a new kind of normal. It makes sense that this would coincide with the gradual return of spring, doesn’t it?


You’ll notice a few little changes around the place here, but everything is still as it was, just a bit fresher and hopefully a little more mobile friendly. There might be a few gremlins lurking around so if you see one, please don’t hesitate to let me know. I’m working towards putting together a list of all my recipes and at some point I’d like to release an e-book with some of my faves to reward you guys for sticking with me through all of the turbulence.

Chili Chocolate Bundt Cake | she cooks, she gardens

This chilli chocolate bundt cake is a bit of a doozy and is based on an old Nigella recipe that I’m sure many of you are familiar with. It was a smash hit with those who got to eat it. Sour cream seems to add a fluffiness you can’t get with milk and the chilli adds a little kick that lingers for just a moment. It’s not like eating a piece of cake with a side order of spicy laksa or vindaloo, I can assure you. It is so subtle that if you’re not looking for it you might not even notice it – so go on, live a little.

Chili Chocolate Bundt Cake | she cooks, she gardens

To ‘drizzle’ I recommend getting the glucose syrup, it seems unnecessary but I found that the chocolate was glossier and stayed a little soft which was the perfect pair when drizzled over the top of this seriously luscious cake. If you choose not to use it, everything will still be delicious.


Chilli Chocolate Bundt Cake
Prep time
Cook time
Total time
This chilli chocolate bundt is deliciously luscious with just a little kick of chilli to make things interesting. Go on, live a little.
Recipe type: Dessert
Serves: 10
  • 175g unsalted butter at room temperature
  • 200 grams caster sugar
  • 200 grams plain flour
  • 1tspn baking powder
  • ½ tspn bicarb soda
  • 40 grams baking cocoa
  • ¾ tspn cayenne pepper
  • 2 large eggs
  • 1 vanilla bean, scraped
  • 150ml sour cream
  • Butter and flour for greasing the pan

  • ‘Drizzle’:
  • ½ block of chilli chocolate (about 50g)
  • 1 tspn butter
  • 1 tspn glucose syrup
  1. It is best to use ingredients when they are room temp, so get everything out about an hour before you’re ready to cook.
  2. Heat the oven to 180 degrees centigrade.
  3. Spray a bundt tin with cooking spray and then brush over the surface with a pastry brush to make sure the entire surface is coated.
  4. Dust the pan lightly with flour and gently tap it on the bench to make sure everything is coated.
  5. In a stand mixed cream the butter and sugar until pale and fluffy.
  6. While the butter is mixing, sift together the flour, bi-carb, baking powder, cocoa and cayenne pepper.
  7. Return to the mixer and turn to low. Add eggs, one at a time, followed by the vanilla and sour cream.
  8. Add the flour mix a tbspn (or so) at a time and mix until just combined.
  9. Give everything a final stir with a spatula and then pour into the prepared bund tin.
  10. Rap the tin firmly on the counter to remove any air bubbles and then pop in the oven to bake.
  11. Bake for approximately 35 minutes (or until cooked) – a bundt thermometer is a really handy purchase!
  12. Remove from the oven and allow to sit for exactly ten minutes (set a timer!).
  13. At the ten minute, flip the tin over onto a cooling rack and firmly tap around the top of the tin to loosen your cake. It should just fall out if you’re prepared the tin correctly.
  14. While your cake is cooling prepare the chocolate drizzle:
  15. Melt the chocolate, butter and syrup together in a bain-marie or double boiler.
  16. Once melted remove from the heat and stir well to combine.
  17. Pour chocolate mixture into a piping bag and drizzle over the cake.
  18. Allow to set and serve.
  19. Store in an airtight container in the fridge.


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