Chilli chocolate cake with tequila ganache

 Can you believe it, until about a month ago I haven't tried tequila?! Though, this might be a slight lie since I've had a margarita at least once before. But, straight tequila drank as a shot with a lick of salt and a wedge of lime really is something special. I suggest you try it if you haven't already.

Interestingly, tequila is made from the blue agave plant grown in an area surrounding the city of Tequila, in Mexico. Since going vegan several months ago, I have been using agave nectar instead of honey. I never imagined one could make 'proper nice' booze out of it. What a versatile plant! 

In the past few months I joined forces with a fellow chilli and tequila lover who also happens to love chocolate cake! We've been daydreaming about chilli chocolate cake for a while so naturally I went into the kitchen to experiment. I was having a dilemma about what kind of chilli to use. There are thousands of varieties, each with its own intensity level. The dilemma ended when I came across the Chilli Jam Man's Hot chocolate orange chilli jam and instantly knew that this was going to give the cake the kick it needed.

http://www.thechillijamman.com/hot-chocolate-orange-chilli-jam-200g.html

So, here's the recipe for my Chilli chocolate cake with chilli and tequila ganache

For the cake (adapted from http://www.mexico-insights.com/judysblog/post/Mexico-2b-Chocolate-3d-Aztec-Cake-and-Tequila-Truffles.aspx)

3 cups plain flour
1 cup granulated sugar
3/4 cup cocoa powder
1 1/2 tsp salt
2 level tsp bicarbonate soda
1 tsp cinnamon
2 cups water
3/4 cup sunflower oil
1 200g jar of Chilli Jam Man's Hot chocolate orange chilli jam (you can use any other chilli jam here if you like)
1 tbsp vanilla extract

For the ganache

160g dark chocolate, broken into pieces
1 250ml carton of soy cream (I used Alpro soya single cream)
A few pinches of hot chilli powder and cayenne pepper, to taste (add as much or as little as you like)
2 tbsp tequila, any brand/colour (go easy! start with one tbsp and taste)

Mix the flour, sugar, cocoa powder, salt, bicarbonate soda and cinnamon in a large bowl. In another bowl mix the water, oil, chilli jam and vanilla. Make a well in the centre of the flour mixture and pour in the wet ingredients. Mix into a smooth batter and pour into a greased and lined 9 inch round cake tin (preferably one with a loose base).

Put in the centre of a preheated oven (325°F/170°C) and bake for around 1 hour or until a skewer inserted into the centre of the cake comes out clean. Be sure to turn the cake half way. The cake will probably rise unevenly in the middle. Just cut the top off until you have a level surface. Allow to cool before removing from the cake tin and cover the top and sides with the ganache.

For the ganache, melt the chocolate using your preferred method. I just put the pieces in a microwave-proof dish and microwave for about 1 minute on high power. Beat in the soya cream, chilli, cayenne pepper and tequila. Spread over the cake.





The cake will keep moist (covered) for at least a week and the chilli flavour really develops during that time. I am about to eat my last piece. It sure is spicy. Buen provecho :)