Thanks to Tina Biddlecombe

Serves 8


  • 110g caster sugar
  • 110g butter
  • 110g self raising flour
  • 2 eggs
  • 40g dark chocolate (melted)
  • 1 heaped tablespoon of Galloway Chilli original (heat of your choice)


  • Firstly you’ll need to bring the butter into the sitting room and place it next to the wood burner to soften.
  • Then you will need to melt some chocolate (I used 70% cocoa in this cake) in a mixing bowl over a pan of boiling water. It is important never heat the chocolate directly because “if you let the chocolate boil you let the chocolate spoil” something to do with the chemical make up, apparently.
  • Then basically combine the ingredients put into a cake tin and into the oven at 180 degrees for about 40 mins, until the knife comes out clear.
  • The icing is 20g melted chocolate with 60g butter, and 50g icing sugar.
  • Once cooked the chilli is not overpowering, there is a subtle warmth to the cake with an very chilliesque aftertaste, which inevitably makes you want to eat more cake. The feedback from my taster is that it could do with more chilli, and I think the next version of this cake will probably contain double (or go for next heat up in range), but that’s probably a matter of taste as it’s pretty good as it is.

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