I never really get the chance to make indulgent, rich cakes. So with my mums friend coming over to celebrate her 50th I took the opportunity to come up with this dark chocolate and chili cake. Delicious, dark and dense doesn't even begin to cover it.

This cake is perfect for a birthday party! It is full of sophisticated flavors and the aftermath of heat left in your mouth from the chili makes it even more satisfying.

If you’re not a fan of chili and chocolate feel free to leave it out, but I think it makes this beauty of a cake.

Ingredients

Cake

450g almond flour

50g coconut flour

110g of dark cocoa powder

115g date paste

(dates soaked in boiling water for 10 minutes, drain the water leaving about a tablespoon of it remaining, add to blender and blitz)

2 tsp baking soda

1 tsp salt

125ml coconut oil, melted

250ml coconut milk

3 large eggs

2 tsp vanilla extract

85g honey

1/2 chili diced

For the frosting and filling

2 ripe avocados

150g cocoa powder

85ml honey

225g date paste

pinch of salt

1 tsp instant coffee, diluted in 2 tbsp boiling water

180ml coconut milk

Method

  • Preheat the oven to 180°C. Prepare two 8-inch spring form tins with greaseproof paper so that they are ready to use.

  • To make the cake, add all the dry ingredients into a large mixing bowl. In a separate bowl mix all the wet ingredients together using a whisk. Slowly pour the wet ingredients into the dry ingredients, making sure that everything is well blended.

  • Finely dice half a chili and add it to the batter. Divide the batter evenly between the two prepared tins and bake in the oven for 20-25 minutes until a skewer comes out clean.

  • Let the cakes sit in the tins for about five minutes before removing. Allow to cool completely on a wire rack until both cakes are at room temperature. Meanwhile prepare the chocolate filling.

    • Frosting

  • Load up all the ingredients into a blender and blitz until completely smooth. This should take about four minutes. Keep scraping down the sides of the blender so the frosting isn't lumpy.

  • Spread a generous layer of the frosting between the two pieces of cake. Then load up the rest of the frosting on the top piece. Using an off set spatula, gently spread the frosting down the sides until the entire cake is covered.

  • I used my spatula to create lines along the side of the cake and I just used circular motions on the top of the cake to create some texture. Garnish with a little bit of chili and serve.

  • Aoife's recipes are Paleo and free of gluten, grain, dairy and refined sugar. For more visit her blog