Preheat the oven to 170C/ 340F and grease & line the base and sides of a 7-inch circular cake tin (with depth of about 4 inches).

Put the flour, baking powder, salt, caster sugar, light muscovado sugar and cocoa powder into a large mixing bowl. Mix using a handheld balloon whisk.

In a separate bowl whisk the rapeseed oil, chilli oil, eggs and vanilla extract together.

Pour this liquid into the dry ingredients and mix in using the balloon whisk.

Pour in the hot water and stir again until smooth.

Pour the cake batter into the prepared tin and bake for 40 minutes.

After 40 minutes, test if the cake is baked through by inserting a cocktail pick into the centre. If it comes out clean the cake is done. If batter is evident, return the cake to the oven to bake for a few more minutes and test it again (cover the top loosely with foil if you are worried that it is burning on top).

When the cake is cooked let it cool down completely in the tin, then remove it and take off the baking parchment.

If you have time wrap the cake in foil for 24 hours prior to serving to allow the flavours to develop and mellow