Grandma's Chocolate Pepper Cake

Melt the chocolate and butter together in a double boiler until smooth. Let cool until just lukewarm.

Whip the eggs and sugar together until pale, thick, and fluffy (about 5-7 minutes).

Gently fold the chocolate mixture into the eggs using a spatula, working from the bottom up to keep the batter airy.

Sift together the flour, baking powder, salt, and pepper. Fold them gently into the batter.

Pour into a cake pan and bake at 170°C (340°F) for exactly 30-35 minutes.

Let the cake layer cool completely.

For the frosting, heat the heavy cream until just simmering, pour it over the broken chocolate, and stir until smooth. Stir in the butter, chill in the fridge for 2 hours, then whip with a mixer until stiff peaks form.