Want a cake with a kick? Easy to bake chilli chocolate cake uses our chilli oil and you can choose just how hot you want it by making up the measure with standard Mellow Yellow.
3 medium eggs
200g soft brown sugar
150g self-raising flour
100ml Mellow Yellow Chilli Oil (use normal Mellow Yellow to dilute if you don't like it too hot!)
25g milk chocolate chips (dairy free if required)
Preheat the oven to 180°C/gas mark 4 and line a 22cm square tin.
Whisk the eggs and sugar together until pale and creamy. Sieve the flour and cocoa together and gently fold into the egg mixture, then fold in the chilli oil and chocolate chips.
Pour into the prepared tin, scatter over the chocolate chips.
Bake for 25-30 minutes and cool slightly before turning out of the tin. Cut into 12 pieces.