100g Double Cream (or 100g Tinned Coconut Milk - 70-90% coconut extract - mix it in a small bowl or nutribullet and add a dash of milk if it's too thick, before adding the cocoa powder)
Melt the butter and then add the vanilla extract, almond milk (or alternative) and whisk.
Add the remaining ingredients and whisk until smooth.
If you're adding the chilli, taste the mix and add more if needed. It quickly adds up!
Transfer the mix to a lined 8" cake tin and bake for 30-35 minutes or until the cake is just firm to touch.
Allow the cake to cool fully before adding frosting.
Frosting
Mix the cream, cocoa powder and sweetener (add more or less to taste) in a bowl until fully combined - no need to whip the cream. The cocoa powder will cause this mix to thicken as you stir. If it's too thick, add more cream.
Once the cake has fully cooled, spread the frosting over the cake and cut into 12 slices.
