Have you noticed that it's become trendy recently to mix interesting flavors like chili, lavender, and especially sea salt with chocolate? Normally this isn't my cup of tea, but for Valentine's Day, I wanted to do something extra-special, so I made this chocolatey cake with a kick.
This cake is sinfully good. As it bakes, it separates into 2 layers: one saucy, one fudgy. The rum and spices add a bit of an adult bite that made it more interesting (in a good way) than straight-up chocolate cake. It was definitely Valentine's Day worthy. That Nigella Lawson sure knows what she's doing.
Spicy Chocolate Pudding Cake
Adapted from Nigella Lawson
Butter for greasing pudding dish
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 teaspoon ground cinnamon
1/4 teaspoon red chili powder
1 cup superfine sugar
1/2 cup best-quality cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1/4 cup vegetable oil
1/2 cup dark brown sugar
1/4 cup dark rum
1. Heat oven to 350 degrees. Butter 8-cup pudding or soufflé dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and 1/4 cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter.
2. Spoon batter into pudding dish, and smooth the top. Pour 3/4 cup water into a small pan. Set over high heat, and bring to boil. In small bowl, combine remaining 1/4 cup cocoa with brown sugar, making sure there are no lumps. Spread evenly across the batter. Pour boiling water over it, and top with rum.
3. Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 30 minutes. To serve, spoon out portions that include some of the top and chocolate sauce beneath. If desired, accompany with vanilla ice cream.