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Photo of Chili cake by Mukulika Sengupta at BetterButter

Chili cake

Mukulika Sengupta
0 minutes
Prep Time
90 minutes
Cook Time
10 People
Read Instructions Save For Later


The first time I heard of this cake I was shocked and wondered how is it going to taste! Surprisingly the cake turned out really soft and utterly scrumptious. The softness of the cake is due to the stiffly beaten egg whites.

Recipe Tags

  • Dinner Party
  • Fusion
  • Baking
  • Dessert

Ingredients Serving: 10

  1. For the cake:
  2. 300 grams dark chocolate
  3. 15 cardamom pods
  4. 6 large eggs separated
  5. 100 grams Almonds/Brazil nuts crushed
  6. 1 tbsp coarsely grounded red chilli
  7. 175 grams butter softened
  8. 175 grams sugar
  9. 25 grams flour
  10. For the syrup:
  11. 150 ml water
  12. 5 tbsp sugar
  13. 8 whole red chilies
  14. 15 whole cardamom pods


  1. Deseed the cardamoms meant for the cake.Take the seeds out and pound them. Do not throw away the husk as they will be required later.
  2. Melt the chocolate, then add the crushed cardamom seeds and cool the whole thing. Mix in the nuts, soft butter, sugar, chili powder and flour.
  3. Beat the egg yolks and add it to the mixture. Also add in the stiffly beaten egg whites. Pour this mixture in a baking dish and bake in the preheated oven for about 55 minutes.
  4. Prepare the syrup while the cake is baking. Mix together water, sugar and cardamom pods and bring to boil.
  5. Here add in the cardamom husks as they will provide some fragrance to the syrup. Let this cook till a syrupy texture is formed.
  6. Once the cake is done take it out and let it cool a bit. Pour the syrup on the cake while it is still warm.
  7. Sit back and enjoy the gooey, buttery, tangy hot cake.

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