{Bake} Bocca Negra Cake - A Post Easter Treat!

Over Easter we ate A LOT of chocolate and now that it was all gone it left me wanting more so l decided to bake the most chocolately cake ever!  It is rich, moist, fudgy and dense!  Quite like a massive chocolate molten pudding that can be shared!
If your not a fan of chilli & chocolate then you could easily leave it out and l thought this recipe would be great to use up any left over Easter Eggs but of course the better your chocolate the better the result!

Recipe adpated from Epicurious Bocca Negra Cake

  • 3/4 cup unsalted butter, cut into small pieces, plus extra for greasing
  • 1 cup sugar plus extra for dusting
  • 6 dried chilies or 2 tsp Chili Powder
  • 6 tablespoons fresh orange juice
  • 280g semisweet chocolate (56%) or fine-quality bittersweet chocolate (70%), finely chopped
  • 4 large eggs (700g eggs)
  • 4 teaspoons plain flour
  • 1/8 teaspoon salt

1. Put oven rack in middle position and preheat oven to 160°C. Butter 20cm cake tin and dust with sugar, knocking out excess.  

2. Toast chilies in a dry heavy skillet over moderate heat, turning, until fragrant, 1 to 2 minutes. Discard stems, seeds, and ribs, then soak chilies in hot water to cover until softened, about 30 minutes. Drain, reserving soaking liquid. Purée chilies in a mini food processor or a blender, adding 2 to 3 tablespoons soaking liquid as needed to form a paste. Force paste through a fine-mesh sieve into a bowl and discard solids. Set aside 1 1/2 tablespoons chili paste and freeze remainder for another use.  Alternatively use chili powder and skip this step.

3. Bring juice and 1 cup sugar to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Pour hot syrup over chocolate in a large bowl, stirring until chocolate is melted. Add butter and stir until melted.

4. Add eggs 1 at a time, whisking after each addition, then stir in chili paste, flour, and salt. 

5. Pour into your prepared cake tin and bake in a hot water bath making sure water comes up half way.  Bake in oven until just firm and top is starting to crust, 50 to 60 minutes. 

6. Let cool in pan for 10 minutes and then flip onto a serving plate.

7. Serve with double cream or sour cream

Enjoy and don't forget to Bake, Create & Celebrate!


  1. Never tried chocolate with chili before. But this sounds really tempting!

    1. Oh it is delicious but if you are wary then perhaps try Lindt chili chocolate and you could also use this for the basis of your cake! I hope you will try it..it really is so so good! XOXO

    2. Thanks so much for the tip! Must really try this. :-)

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  3. Sounds like a great recipe! I would like to try it one day.

    1. Oh l would love to hear what you think of it Spencer..it is a traditional Mexican Cake and can also be made in individual ramekins if you like and de-mold like a choc molten pudding...but l like the idea of creating a cake that can be shared...if you can part with sharing it!! LOL!