Fudgy, festive chocolate cake seasoned with a gentle chilli kiss. Rich butter and dark chocolate melt into a dense, velvet crumb, studded with warm vanilla and a whisper of Banhoek chilli oil. Once cooled, the cake is broken into soft, indulgent chunks ready to soak up the creamy caramel white chocolate mousse in a glorious trifle setting.
PREP TIME: 15 MINUTES
COOK TIME: 20–22 MINUTES
ASSEMBLY CHILL TIME: 4 HOURS (overnight ideal)
SERVINGS: 6–8 servings (this will depend on bowl size and how generously you layer)
INGREDIENTS:
For the Chocolate Chilli Cake:
130g butter
150g dark chocolate
¾ cup caster sugar
3 teaspoon Banhoek Chilli Oil
3 eggs
¾ cup flour
¼ cup cocoa
1 tsp baking powder
1 teaspoon vanilla
½ teaspoon salt
For the Caramel White Chocolate Swirl Mousse:
150g white chocolate, chopped
1½ cups cream
½ cup caramel sauce (store-bought or homemade)
METHOD:
Heat oven to 170°C. Melt the butter and chocolate together in the microwave until smooth. Allow to cool slightly. Whisk in the sugar, then the eggs one at a time. Fold in the flour, cocoa, Banhoek Chilli Oil, vanilla and salt. Bake in a lined tin for 20–22 minutes until fudgy and just set. Cool completely, then break into big soft chunks or cut into squares.
Warm half a cup of the cream until just steaming, then pour over the white chocolate and let melt for 2 minutes. Stir until glossy. Let cool slightly. Whip the remaining cream to soft peaks, then fold through the cooled white chocolate mixture. Drizzle half the caramel sauce through the mousse and gently swirl.
Assembly
Layer the trifle with a layer of caramel sauce, chunks of chocolate chilli cake, then a generous layer of caramel white chocolate mousse. Repeat until your bowl is full and every layer is visible from the side. Make sure some mousse sinks around the cake so it stays soft and custardy.
Finish with a thick layer of mousse on top. Chill for at least four hours — overnight is perfect then top with gold dusted cherries if desired.
