Cooking Time: 30 minutes Prep time: 1 hour zero minutes
For the cake
Cooking oil spray for greasing
540g plain flour
600g caster sugar
9 tbsp cocoa powder
three tsp bicarbonate of soda
2 tsp fantastic salt
225g coconut oil
four tbsp Encona Restricted Version Carolina Reaper Chilli Sauce
2 half 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 crimson chillies, finely sliced, to brighten
1) Preheat the oven to 180ºC. Line three 9 inch springform tins with baking parchment and spray with cooking oil.
2) Mix the flour, sugar, cocoa powder, bicarbonate of soda and salt in a big bowl.
three) Utilizing an electrical whisk on a low pace, beat within the coconut oil, Encona Restricted Version Carolina Reaper Chilli Sauce, vinegar, vanilla extract and water till the batter is clean and glossy.
four) Pour the batter into the ready tins and bake for 30 minutes, or till a skewer inserted comes out clear. Go away to chill for five minutes, then prove onto a wire rack to chill utterly.
5) To make the buttercream, sift the icing sugar and cocoa powder into a big bowl and slowly beat within the dairy-free margarine with an electrical whisk at a gradual pace, till the buttercream is clean and creamy. Go away within the fridge till wanted.