So I’ve been wanting to make this cake forever and never had the time or always forgot.
I’ve always loved the Chocolate Chilli bar by a well known brand when I wasn’t vegan and I always wanted to make a dessert that recreated that combination.
Now last week I finally made it! The Chocolate Chilli Cake. And I’ve been talking about it since…my colleagues will know all about the hunt for Birdseye chillies as well. All day Friday that’s all I was talking about. No I didn’t actually do any work but was looking for a place to buy them. And do you know what by the end of the day I found a place only a 10 minute drive from work. Success.
Anyway some people weren’t convinced by the idea of quote “food that hurts you” combined with chocolate and some were intrigued.
So when I brought it in the following week all of them loved it. “Maria I have to say, compliments on the cake, I would never have ordered it if I had seen it on a menu, but it works so well”. Yaaaay that was the person who doesn’t like food that hurts.
The funny thing about this cake is and it is not intended whatsoever but I think that’s the combo chocolate and chilli, that you can only taste the chilli at the very last moment when the chocolate flavour is nearly gone and you get that kick, that tingles your mouth. Its unbelievable.
Please guys try it out, I think that’s my new favourite cake so id love for you to try it.
As always tag me in your recreations on Instagram, Id love to hear from you.
Raw Vegan Chocolate Chilli Cake
Place the first five ingredients into a food processor and blend until combined and sticky. Divide the mixture between three 3 inch square cake tins and press it into the base.
Now place the rest of the ingredients except the coconut oil into the food processor or high speed blender and blend until very very creamy.
Add the melted coconut oil and blend again.
with the chillies you might have to add them gradually depending on your spice tolerance levels.
Pour the creamy mixture on top of the bases and freeze for about 3 hours. Defrost completely in the fridge before serving.
Although I am on my sugardetox I couldnt help but make cakes. I just love making cakes and I much too rarely make chocolate cakes.
So here is one that ive been thinking of making for a long time but never got to it.
The Rocher Cake (or tiny cakes in this case).
This will make about 5 small cakes depending on the size of your tins. I have made several different sizes so I wont give you guidance on the measurements.
As always if you recreate anything you see on my blog please tag me on Instagram. Id love to see your creations.
Combine the first 3 ingredients and press into the bottom of small cake tins.
Place the next 5 ingredients into a food processor and blend until very smooth.
Divide the mixture into two. Add the cacao to one half and spoon the dark mixture on top of the bases.
Freeze for about 30 minutes and do teh washing up in between 🙂
Now spoon the remaining mixture on top and freeze for another hour or so until set.
Decorate with homemade rochers.
Ok so Im going to make this short.
I love chocolate, who doesnt? and I really really love white chocolate. I rarely come across lovely vegan white chocolate, so it is really surprising why I havent created a white chocolate cheesecake. Now this is not a pure white chocolate cheesecake but a dark and white chocolate cake.
This is one everyone should try, its very easy to make, despite the long list of ingredients, and it it absolutely delicious.
Dark and White Chocolate Cheesecake
Place the first five ingredients into a food processor and blend until sticky and well combined. Now press this mass into the bas of a 12 inch tart tine. Refirdgerate while you are amking the cream filling
Now place the next six ingredients into a food processor and blend until very smooth. About 5 minutes.
Place one half back into the food processor and add the cocoa powder and blend. Spread this mixture on top of the base and refrigerate again.
Now place the other half of the filling into the food processor and add the oat milk powder and melted white chocolate. Blend until smooth.
Spread on top of the dark filling and refridgerate.
After the cake has set (about 4 hours) decoarte with different vegan chocolates.
So have a go and please let me know how you liked it and if you are on Instagram please tag me in yourcreation. I would LOOOVE that!