Hot chocolate cake recipe
This indulgent chocolate cake is a little out of the ordinary! Not only is it dairy free, but it also contains no eggs and can be made with gluten free flour. However what doesn’t hit you until you eat it is the addition of Tabasco. For those of you who love the combination of chocolate and chilli this cake is perfect, plus it’s so simple to make!
Ingredients
- 250 g Plain flour, can be gluten-free
- 350 g Demerara sugar
- 65 g Plain cocoa powder
- 1 tsp Baking powder
- 1 tsp Salt
- 250 ml Water
- 100 g Dark chocolate
- 240 ml Extra virgin olive oil
- 10 g Pepper sauce
- 1 tsp Vanilla bean paste
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 55 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180 C / Gas mark 4.
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, pepper sauce, olive oil and vanilla and the dark chocolate; mix until combined.
- Place into an 8" loose bottomed lined cake tin.
- Bake for 45 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before dusting with cocoa powder
- Enjoy warm, when the middle is still gooey!
Also worth your attention:
See more from Will Torrent
uy vanilla paste - nielsenmassey.com
Tristan Welch's dark chocolate and parsnip cakes
Simon Rimmer's chocolate fudge pudding