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Chilli Chocolate Mud Cake


Recipe Info

  • Yield : 1 cake
  • Cook Time : 30m
  • Ready In : 30m

A classic chocolate sponge spiced up with fresh and dried chilli.


  • Sponge:
  • 175g self-raising flour
  • 175g light brown sugar
  • 175g soft unsalted butter
  • 3 eggs, beaten
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 red chilli, very finely chopped
  • 1⁄2 tsp dried chilli flakes
  • Filling & Frosting:
  • 250g dark chocolate
  • 250ml cream
  • 1 tbsp butter
  • 1 red chilli, finely chopped
  • 1⁄2 tsp hot chilli powder
  • 1⁄2 tsp dried chilli flakes


Step 1

Sift the flour, cocoa powder and baking powder into a mixing bowl.

Step 2

Add the sugar, butter, eggs, fresh chilli and dried chilli. Beat this together until you end up with a soft mixture that falls off a spoon when you hit it against the bowl. Add a drop or two of water if you think your mixture is too stiff.

Step 3

Divide the mixture into two baking tins (We recommend 7 inch diameter) and bake at 170°C for 30 minutes, or until springy in the centre and a knife inserted into the sponge comes out clear.

Step 4

Allow to cool for one hour after cooking.

Step 5

To make your filling for the middle and frosting for the top melt the chocolate over a medium heat. My method of doing this is to boil a pan of water and put a heat proof bowl on top of the pan, drop the chocolate in the bowl and stir until melted.

Step 6

Once melted take the chocolate off the heat. Stir in the chillis, butter and cream. Cover with cling film and allow it to cool.

Step 7

When cooled, put the mixture in to the fridge for around an hour or until thickened enough to easily spread (but not set hard). When thickened, spread the chocolate mixture as a filling and topping for your cake.

Step 8

Garnish with chocolate or fresh fruit, or as desired.

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