Prep Time: 1 hour

Cook Time: 30 minutes

Serves: 8-12



For the cake

cooking oil spray for greasing

540g plain flour

600g caster sugar

9 tbsp cocoa powder

3 tsp bicarbonate of soda

2 tsp fine salt

225g coconut oil

4 tbsp Encona Limited Edition Carolina Reaper Chilli Sauce

2 1/2 tbsp white wine vinegar 

1 tbsp vanilla extract

650 ml water 


For the buttercream

500g icing sugar

5 tbsp cocoa powder

200g dairy-free margarine 

6 red chillies, finely sliced, to decorate



Preheat the oven to 180ºC. Line three 9 inch springform tins with baking parchment and spray with cooking oil. 

Combine the flour, sugar, cocoa powder, bicarbonate of soda and salt in a large bowl.

Using an electric whisk on a low speed, beat in the coconut oil, Encona Limited Edition Carolina Reaper Chilli Sauce, vinegar, vanilla extract and water until the batter is smooth and shiny.

Pour the batter into the prepared tins and bake for 30 minutes, or until a skewer inserted comes out clean. Leave to cool for 5 minutes, then turn out onto a wire rack to cool completely.

To make the buttercream, sift the icing sugar and cocoa powder into a large bowl and slowly beat in the dairy-free margarine with an electric whisk at a slow speed, until the buttercream is smooth and creamy. Leave in the fridge until needed.

To assemble the cake, cut the tops off of the sponges using a bread knife, if they have risen, so that they are flat. Place a dab of buttercream in the middle of a cake stand and place one of the sponges on top so that it sticks. Spread a third of the buttercream on top. Don’t worry if it drips down the edges of the cake, this will only make it look more delicious! Top with the second sponge and spread over another third of the buttercream. Top with the final layer and buttercream, and sprinkle the sliced red chillies around the edge of the top layer to serve 

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