Spices make extraordinary cakes extraordinary.

This cake is truly unique; it’s not an ordinary chocolate or pumpkin cake with flecks of spice. It’s got a kick like no other! The secret? Cayenne pepper! Cakes tend to call for the usual cinnamon, and though I love cinnamon, cayenne pepper adds heat in the most special toe-curling way possible! The pecans added in this cake have been roasted with cayenne pepper and then chopped up roughly. The pumpkin was finely grated and then folded into the batter with the roasted pecans. I will also mention for all you health-aware folk, that cayenne pepper is super good for your health, being super high in vitamin A it also supports a healthy energy balance. A little added bonus to the… Um active, is that it is also claimed to be an aphrodisiac!


What’s even better is that it’s so moist!! Incredibly moist that even I was surprised, and it didn’t last long till it was gone either. I was lucky to get a few snaps right after the dusting of the cocoa powder. I really hope you can see how moist it is in the pictures, though it doesn’t do it enough justice.

IMG_4520 IMG_4525


I do adore a good old chocolate cake, so moist and fudgy, but I think it’s eventually deemed a tad ordinary as comforting as the ordinary is. Spice things up and I do mean more than the ½ tsp the recipe calls for. It’s a great combination, truly, especially with all the left over pumpkin waddling around.



Method + Recipe

100g grated pumpkin

3 eggs

230g dark chocolate

150g unsalted butter

255g self raising flour, sifted

130g pecan nuts

280ml water

280g dark muscovado sugar

1 ½ – 2 tsp cayenne pepper (depending on your taste)

3 ½ tsp ground cinnamon

3tsp vanilla extract

cocoa powder, sifted to dust

In a bowl mix in the pecans and sift in the cayenne pepper, then place on a baking tray and roast for about 10-12 minutes on 150C (fan assisted). Then roughly chop them after leaving to cool a little; place aside until needed. Melt the butter with the chocolate over simmering water. Then whisk the eggs and sugar together, once combined pour in the melted chocolate and then the vanilla extract and water. Fold the flour in and then the pecans and pumpkin. Bake for 1 hour 15-20minutes on 150C (fan assisted). Once Cooked, leave it to cool for 10-15 minutes before placing it to cool completely on a wire rack. Dust with cocoa powder to serve.


32 thoughts on “Spices make extraordinary cakes extraordinary.

  1. Did you post the actual cake recipe somewhere? You cake looks exceptionally yummy. (Sorry if I missed it! I looked around a bit, but am not finding it….) I love putting a dash of cayenne in my hot cocoa as well!


    1. Hi there! Thanks for your comment, I just posted it up now in this post! Hope you try it, its exceptional! I will definitely be putting cayenne in my next hot chocolate! Let me know how it goes!


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