I’m off to yum cha tomorrow for a friend’s birthday. I wanted to take her a little birthday treat and figured a small cake was somewhat apt. Only thing is, my house is rather devoid of sweet things right now as I still have two rogue Christmas kilos to banish from my nether region.

I did find a tin of super scrumptious Dagoba chilli chocolate and cinnamon hot chocolate mixture and some raspberries lurking in the freezer. This was what I came up with. I made a couple of cup cakes for the Bread Winner and I to taste test and it’s a thumbs up from us. I may or may not ice yet. I don’t really think it needs it.

Chocolate Chilli Cinnamon & Raspberry Cake
350g raspberries
2 cups flour
6 tablespoons Dagoba hot chocolate with chilli and cinnnamon
4 teaspoons baking powder
1/2 cup butter
1/2 cup rapadura
3 eggs, lightly beaten
1/2 cup cream
1/3 cup sour cream
2 teaspoon vanilla

Preheat oven to 160 degrees.
Combine flour, chocolate and baking powder. In a separate bowl, cream butter and rapadura together. Add eggs and beat until fluffy. Add cream, sour cream and vanilla and beat again. Combine dry ingredients, raspberries and egg mixture. Mix until well blended. I used a greased, heart shaped pan.
Bake for approx. 45 mins or until a skewer comes out clean. Let it cool in the pan and then turn out onto wire rack.