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.
Recipe by she cooks, she gardens at