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Chilli Chocolate Cake


185 g of butter
185 g soft brown sugar
150 g self raising flour
65 g dark cocoa powder
¼ teaspoon baking powder
4 tablespoons natural yoghurt
3 medium eggs
1 teaspoon vanilla essence
1 ½ teaspoons chilli powder
2 teaspoons Chai Mountain Masala



Pre heat oven to 180 C, 160 C fan, 350 F, gas mark 4, moderate Aga. Grease and line an 8 inch cake tin.

In a mixer beat the butter and sugar together until light and fluffy, add the chilli and Chai mountain Masala and beat until well mixed.  In a small bowl beat the eggs with the vanilla essence and slowly add to the butter mixture. Continue mixing until the eggs are all combined.

Sift the flour, cocoa powder and baking powder together, incorporate into the butter mixture either on the slowest mixer setting or by folding in by hand.  Pour the batter into a greased lined 8 inch baking tin and bake for up to 40 minutes, checking after 25 minutes. To check the cake is cooked it should spring back when you touch the top and a skewer inserted into the middle will come out clean.



  • Try this with a dollop of cold honeyed mascarpone or vanilla ice cream

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