Chilli spiked fudge cake

Fudge cake (Kladdkaka) is a Swedish modern classic. If the food at high school had been bad, me and my friends used to make a fudge cake after coming home and preferably gobble it up before our moms came home and gave us a lecture about what would happen if we kept on ruining our appetites on food with questionable nutritional value.

This cake is based on a recipe I've used hundreds of times, with a little twist - the addition of cocoa nibs and ancho chilli, in order to make more interesting.

Chilli Spiked Fudge Cake

100 grams butter
2 eggs
3 dl sugar
2,5 dl flour
pinch of salt
4 tablespoons cocoa
2 tablespoons of Santa Maria Cocoa Chilli mix (if you don't know this brand, see my approximation below)

Stir everything together.
Pour into an oiled pan.
Bake for 18 minutes in 200 degrees C (=400 degrees F). It's supposed to be very sticky.
Serve with whipped cream alongside a cup of freshly brewed coffee.


Santa Maria Cocoa Chilli Mix approximation

1,5 tablespoons cocoa nibs
0,5 tablespoons ancho chilli flakes
0,5 teaspoon cassia cinnamon
Splash of vanilla extract.

Stir everything together.
Use in fudge cake.