INGREDIENTS
75 g (190 ml) cocoa
125 ml boiling water
250 ml Clover Full Cream Milk
375 g Clover Springbok Butter
460 g (550 ml) castor sugar
4 large eggs 420 g (750 ml) cake flour
15 ml baking powder
2 ml salt
10 ml vanilla essence
2 hot chillies, seeds removed and finely chopped
we used ‘Bird’s Eye’ chillies
Frosting:
250 g chocolate
250 ml Clover Cream
5 ml liquid glucose
Fresh chillies for garnishing
Caramel treat
Method
Heat the oven to 180°C.
Grease and line two 23 cm cake tins.
Mix cocoa and boiling water, add milk and stir until smooth.
Beat butter and sugar until light and fluffy.
Add eggs one at a time and beat well after each addition.
Sift together flour, baking powder and salt.
Add vanilla and chillies to cocoa mixture and then add to butter mixture.
Mix well.
Add dry ingredients and beat until combined.
Spoon into prepared cake tins and bake for 40 – 45 minutes until tester comes out clean.
Cool on wire racks.
Frosting:
Melt chocolate and cream over medium heat.
Stir until thickened. Remove from heat, add glucose and stir.
Leave to cool slightly before frosting the cake.
Meanwhile spread caramel on layers and place one on top of the other.
Finish with frosting top and sides.
Decorate with chillie
CLOVER INGREDIENTS USED IN THIS RECIPE
