Treat me: Chilli chocolate cake

My name is Lucy and I am a procrasti-baker. This affliction strikes most often when I have to shoehorn work into the small window allowed by the Small Girl’s afternoon snooze.
Normally I can stay quite focused but throw a difficult phone call or tricky story into the mix and it’s all too easy to stroll upstairs into the kitchen to take my mind off things.
I’d like to think it’s a creative way to beat writer’s block or editor’s angst – not only do you end up with something to eat at the end but it’s amazing what problems can be solved while doing a bit of light stirring.

Chocolate Chilli Buttermilk Cake
This cake, based on a Margaret Fulton recipe,  is so incredibly easy to make – just a little bit of stirring and you’re all done. I made it in my precious Nordic Bundt tin (which has travelled across hemispheres with me twice!), but a ring tin or ordinary round tin would be fine. You can leave the chilli powder out if you’re a wimp, but it does add a nice warmth to the cake. Serve with a splash of chocolate chilli sauce if you’re a real hothead.

230g plain flour
60g cocoa
300g caster sugar
1 1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 tsp ground chilli powder
125ml olive oil
375ml buttermilk

Heat the oven to 175C. Grease a 23cm bundt or ring tin.
Sift all the dry ingredients into a large bowl and stir well, then pour in the oil and buttermilk. Mix gently but thoroughly until well mixed and smooth.
Pour into the prepared tin and bake for 35-40 minutes, until a skewer plunged into the middle of the cake comes out clean. Leave in the tin for five minutes then turn out to a rack to cool completely.

In slightly related matters, you might recall The Kitchenmaid’s second birthday giveaway back in August. The winner of the Equagold goodies has steadfastly ignored my efforts to get in touch, so I’ve just run it through the random generator again (such a good way to waste time!) and the new winner is… Mel of Sharky Oven Gloves.

Have a great weekend, everyone x



  1. October 4, 2012 / 6:57 pm

    The perils of working from home. I get too easily distracted but never yet tried the baking technique to get those creative juices going. Great idea, thanks for that.

  2. October 4, 2012 / 10:46 pm

    Oh that's it my diet is out of the window…this plus the chilli chocolate sauce means my diet is doomed! But seriously…thank you.

  3. October 5, 2012 / 1:54 am

    very new and unique…

  4. October 5, 2012 / 5:57 am

    A very impressive cake to just whip up, I am in awe. I hope the light stirring helped you reach a conclusion ;0)

  5. October 5, 2012 / 6:14 am

    Looks absolutely delicious! You make it seem so easy too.

  6. October 5, 2012 / 6:19 am

    gorgeous tin, gorgeous cake – I am veering away from chilli more and more as I get older but if offered I am sure I would take a piece!

  7. October 5, 2012 / 7:22 am

    I love the tin too! And the recipe looks just my type. Plus, I have a bottle of buttermilk in the fridge that needs using up. The husband accidently poured it on the girl's weetbix yesterday, which didn't go down too well (though did you know that in Holland they drink it by the glassful?? Was part of a hotel buffet breakfast we went to last year. An acquired taste I am sure). x Rhi

  8. October 5, 2012 / 8:45 am

    Procrasti-baking is the way forward in life. Fact. I love chocolate and chilli together, and this cake sounds delicious. I'm so excited about the Equagold goodies.

  9. October 5, 2012 / 2:24 pm

    Your Bundt pan is different from either of mine – I like it! Cake sounds delicious. I appreciated your remarks about your giveaway. I really hate it when I do a giveaway and don't get a response from the winner. Why bother to enter something if you aren't going to bother to collect the prize?!

  10. October 5, 2012 / 6:26 pm

    hey!… we both made bundt cakes today… yours sounds amazing with the buttermilk and chili… I made 2 chocolate roulades today and still feel like my life is lacking in something… what does that mean?

  11. October 8, 2012 / 5:36 pm

    Great tin and great recipe! Love the combo of chilli and chocolate together too, so a perfect cake for me! Karen

  12. October 14, 2012 / 7:00 am

    Oh I would have to have it with the chilli sauce 🙂 And I cannot begin to tell you how envious I am of that bundt tin…. a severe case of prop/baking things envy!

  13. November 28, 2012 / 12:54 pm

    Just put this baby in the oven! (without such a fancy tin though, and sadly, without the chili as I am baking for Mother's (and Toddlers) Group.
    x Rhi

  14. May 16, 2013 / 2:43 pm

    …and just about to whip it up again! Love this recipe! I have it written down somewhere but always come back to your blog to find it 😉 x Rhi

Leave a Reply

Your email address will not be published. Required fields are marked *