Say goodbye to boring fudge cake and spice up your kitchen! I tried this recipe out as I was holding a Mexican dinner party and this dessert went down a treat. Not only was it melt in your mouth in texture, the extra kick put a smile on everyone’s face. If you want to heat things up even more, you could even add a pinch of chilli powder and give your friends or family a treat they will never forget!

Cake Sponge: 227 calories per portion
Icing: 109 calories per portion

Serves: 10
Free From: Gluten, wheat, dairy and low on sugar

Ingredients:
150g Chilli Dark Chocolate 870
150g Dairy Free Butter 805.5
100g Caster Sugar 400
1 Tsp Baking Powder
2 Tbsp Cocoa Powder 38.6
3 Medium Eggs 155

Low Sugar Icing:
15g Sweetner 10
100g Chilli Dark Chocolate 538
100g Dairy Free Butter 537

Melt the dark chocolate with the butter. Add the flour, baking powder, cocoa, caster sugar and eggs to a mixing bowl. While mixing, slowly add the melted chocolate. Pour mixture evenly into 2 cake tins. Bake for 15 minutes on 180 degrees.

For the icing, again melt the dark chocolate with the butter. Add to a mixing bowl with the sweetner, mix and allow to cool for a minimum of 15 minutes in the fridge.

Decorate your cake and enjoy!