Combining Scotch Bonnet chili pepper with chocolate in a cake can be daring due to the pepper's intense heat. 

To prevent overwhelming flavors, use the chili sparingly. Start with a small amount, finely minced or as a subtle infusion, to complement the chocolate's richness without dominating. 

Balancing the chili's fiery kick with the chocolate's depth creates an intriguing flavor profile, thrilling for those who enjoy a spicy twist in their desserts, but a few flakes of gochujang might be less risky than Scotch Bonnet (plus, it'll save you time and effort).