Serves 16-20

Created by Coleen Grove

250 g butter or margarine

250 ml (1 cup) water

125 ml (½ cup) cocoa powder

500 ml (2 cups) self-raising flour

2 ml ground cinnamon

1.25 ml (¼ tsp.) chilli powder

5 ml (1 tsp.) bicarbonate of soda

2 ml salt

500 ml (2 cups) sugar

3 eggs

125 ml (½ cup) buttermilk

zest of ½ ClemenGold, finely grated

5 ml (1 tsp.) vanilla extract



250 g icing sugar

125 ml (½ cup) cocoa powder

80 ml butter, melted

75 ml buttermilk

2.5 ml (½ tsp.) chilli powder

zest of ½ ClemenGold, finely grated

a few drops vanilla extract



  • Pre-heat the oven to 180˚C.
  • Grease and flour a large rectangular pan or oven roasting dish (34 cm x 22 cm) and line the bottom with baking paper.
  • Bring the butter, water and cocoa powder to the boil (in the microwave or on the stove top), whisk until smooth and set aside.
  • Sift the flour, cinnamon and chilli powder, bicarbonate of soda and salt into a mixing bowl. Stir in the sugar and set aside.
  • In a separate bowl, whisk the eggs well until light and very fluffy (ribbon stage), then add the buttermilk, ClemenGold zest and vanilla extract.
  • Add the dry ingredients and fold in gently.
  • Add the hot cocoa mixture and mix for about a minute until smooth.
  • Pour into the prepared pan and bake in an oven preheated to 180˚C for about 25-30 minutes.
  • Allow to cool for 15 minutes.



  • Make the topping by sifting the icing sugar and cocoa powder into a mixing bowl.
  • Add the melted butter, buttermilk, chilli powder, ClemenGold zest and vanilla extract and mix well.
  • Pour the topping over the warm cake in the pan, smoothing evenly with a spatula or spoon; cool then swirl with a fork.
  • Allow to cool completely.
  • Cut into squares and serve with a dollop of crème fraiche.