Chocolate and pink peppercorn cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup hot water
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pink peppercorns, crushed
• Whipped cream and pink peppercorns, to decorate

Step-by-step preparation

1. Preheat the oven to 180 °C and grease a loaf pan.
2. In a large bowl, mix the flour, cocoa powder, baking soda and salt.
3. In another bowl, mix the sugar, hot water and oil until smooth.
4. Add the eggs one at a time, beating well after each one.
5. Add the vanilla extract and crushed pink peppercorns to the wet mixture and mix well.
6. Add the flour mixture to the wet mixture little by little, mixing well after each addition until fully combined.
7. Pour the batter into the pan and smooth the top with a spatula.
8. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.
9. Let the cake cool for a few minutes before taking it out of the pan and letting it cool completely on a wire rack.
10. Decorate with whipped cream and pink peppercorns before serving.