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World's Hottest Chili Peppers- Death By Chili Chocolate
A Different Kind Of Global Warming
300g castor sugar
50g unsalted butter
50g dark chocolate
1 tablespoon of Trinidad Scorpion chili Powder
50ml sunflower oil
4 medium eggs
100ml low-fat natural yoghurt
3 tsp vanilla extract
175g plain flour
3 tsp baking powder
For the coating (makes 750ml)
50ml cold milk
175ml boiling water
200g dark chocolate, finely chopped
450g icing sugar
1-2 250g bags coconut (that is, much more than you would think)
1. Line the base of a deep, 20cm square cake tin with non-stick paper and heat the oven to 170C (150C fan-forced). Put the sugar and cocoa in a bowl and beat in the milk. Melt the butter and chocolate in a saucepan, and add to the sugar mix along with the oil. Beat in the eggs until smooth, stir in the yoghurt and vanilla, and mix in the flour,T. S Powder and baking powder. Pour into the tin, cover with a slightly domed sheet of foil and bake for an hour. Lift off the foil for the last 15 minutes. Remove, cool in the tin and, while warm, cover with cling film.
2. For the coating, mix the cocoa and milk until smooth, whisk in the boiling water, then stir in the chocolate until melted. Whisk in the icing sugar until dissolved and pour into a deep, wide jug. Cut the cake into nine, dunk each piece in the coating and fish out with two forks. Roll in coconut and leave to set.
Note:Putting foil over the cake because it helps the cake rise more evenly.
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