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The Spice Peddler's Mexican Chilli Chocolate Cake


A delicious and easy to make chilli chocolate cake. Serves 12

This cake is quick and easy to make with The Spice Peddler’s Mexican Chilli Chocolate Cake mix. With a low flour content, it’s soft and moist - part cake and part brownie.

We use a combination of Ancho, Cascabel, Mulato and Pequin chillies to add deliciously rich and chocolatey warming notes, and sprinkle a dash of Habanero sea salt for that gentle kick. Indulge and enjoy!

Please note: The Spice Peddler's Mexican Chilli Chocolate Cake Mix contains almond meal.



  • 250g dark chocolate with 70% cocoa solids
  • 250g butter
  • eggs
  • 1 packet of The Spice Peddler's Chilli Chocolate Cake Mix
  • ½ teaspoon sea salt flakes
  • Optional - 2 tbsp tequila, plus a little extra to serve


Preheat the oven to 180°C/gas mark 4. Grease a 23cm round springform cake tin and line with greaseproof paper.

Melt the chocolate and butter in a glass or metal bowl over a pan of barely simmering water or in a microwave, taking care not to burn the chocolate. The bowl must not touch the water as this will split the mixture.

Remove from the heat, stir and leave for a few minutes to cool.

Stir in the eggs one by one, followed by the cake mix and the tequila if using. Pour the batter into the cake tin and sprinkle over half a teaspoon of salt flakes.

Bake for 30 minutes and test for doneness (use a toothpick or skewer - if it comes out clean then the cake is ready). If the cake is not quite ready then give it another 5 minutes in the oven.

Leave to cool, remove from the pan and serve. If you have some tequila hanging around, try sprinkling a few drops over each slice.

Devour – with an optional dash of sour cream if you are feeling extra indulgent!


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