Introducing a new dessert to start this snowy week that is sure to make you feel toasty inside and out! Yes, the cake can accomplish that, particularly if it’s a chocolate cake flavoured with delectable autumnal spices.
Your holiday dessert table will taste amazing with the addition of this homemade chocolate spice cake. This handmade chocolate cake recipe will become a family favourite, spiced with cinnamon and spices.
About Chocolate Spice Cake
Thanks to this wonderful chocolate spice cake recipe, you’ll become a local celebrity. You can make a delicious chocolate cake to welcome fall and the holiday season with just a few simple spices. As with a good cup of tea, the secret to this recipe is to steep the chocolate and spices in hot water. This stage uses fewer ingredients to bring out the flavours and fragrances. We adore this recipe because it uses inexpensive cocoa powder rather than pricey chocolate bars, making it an affordable cake.
While I gather the additional ingredients, I like to heat the water on the stove and let it simmer. Although you could use a microwave or incredibly hot tap water to make this, I suggest using a cooktop or a crockpot. You might even let it simmer for many hours while you perform household chores so the water can absorb the flavours. Additionally, your home will smell amazing.
One of my favourite recipes is for chocolate spice cake. The aroma of cocoa powder and spices boiling over a hot stove is also special. It only gives your place a cosy feeling. I sincerely hope you like this dish as much as we do. Next, if you enjoy chocolate, try some brownies.
Spice Cake Flavour
Traditionally, a blend of spices is used to flavour the spice cake. There are numerous ways to make the cake. Cinnamon, cloves, allspice, ginger, and nutmeg are the most common flavourings.
Why is Spice Cake Referred to as such?
Thanks to fresh spices from the East, they had everything they needed to make the honey cake themselves. Pepper was one of that novel—and most valuable—ingredients. The name “peperkoek,” as it is known in Belgium today, was given to the cake due to the addition of these particular spices.
Reasons to Love it
- Autumn and winter make the best time to enjoy warm spices.
- A simple dish only needs around 10 minutes of preparation time.
- On the dessert table for the holidays, layer cakes are delicious.
- To make this beautifully moist chocolate spice cake, you don’t need special tools or decorating abilities.
For a seasonal dessert that is sure to become a family favourite, spicy spices like cinnamon, cloves, and even a bit of cayenne are combined with the fudgy chocolate flavour.
Hot coffee or tea and this moist spiced chocolate cake make a delicious breakfast the next day, so hope for leftovers! The cake should be kept in an airtight container, or any exposed areas can be wrapped in plastic.
The cake will remain fresh at room temperature for two to three days. You can store it in the refrigerator for another two days.
By securely covering the leftover cake pieces in plastic, you can also freeze them. Take it out of the freezer and enjoy it at room temperature or in the refrigerator! It could last for three months.
Variations to Try Out
The best cake is homemade since you can customize it however you wish! Here are a few techniques to do it:
If necessary, you can replace the sour cream in this cake with buttermilk.
Having only salted butter? You’re good to go if you just leave off the pinch of salt, so don’t worry!
To improve the flavour of the chocolate, substitute hot coffee for water.
Were you trying to finish a gingerbread spice mix that you purchased? Instead of using the indicated spices, you can substitute two teaspoons; remember to add the cayenne and black pepper.
Pumpkin pie spice doesn’t truly taste like pumpkin, spoiler alert! Use a spice mixture for pumpkin pie instead. More ginger flavor is present.
You can break up your favorite dark chocolate candy bar and incorporate the bits into the batter in place of chocolate chips.
This dark chocolate spice cake recipe pairs beautifully with various frostings. Find your favourite combo by trying it all, whether homemade or store-bought!
- Icing made with dark chocolate.
- Icing made of milk chocolate
- For holiday-themed chocolate, colour the white chocolate icing crimson. nut cake
- Cream cheese frosting; however, once the cake is covered in cream cheese icing, you’ll need to chill it.
- Orange icing: Add orange zest for a vibrant, flavorful pop.
- American buttercream is made at home using only butter and icing sugar!
- Caramel frosting
- The maple cream cheese icing enhances all those lovely flavours!
What Spice Complements Chocolate Well?
Best Chocolate and Spice Combinations
- Kosher salt
- Line each cake pan with a circle of parchment paper for easier removal. Just avoid using wax paper instead since it can melt.
- Since cake flour contains less protein than other types of wheat, less gluten is developed. This is the secret to making your homemade chocolate cake recipe extra fluffy and moist. If all-purpose flour is used in its place, the cake may become rougher and drier.
- The mild flavour of vegetable oil is ideal for moist cakes like this one. Another choice that won’t introduce distracting flavours is canola.
- Pay close attention to the mixing instructions for the best outcome. To avoid overworking the batter and risking a split, it’s crucial to alternate adding the flour and buttermilk in three additions each.
- Bring your cold ingredients to room temperature for the greatest baking results unless otherwise specified. Hence, use eggs, butter, buttermilk, and other ingredients at room temperature.
- Use a toothpick to test the cake’s doneness if you don’t have a tester. Cakes are finished baking when no batter is visible on a toothpick; moist crumbs are OK, though.
- Remember to completely cool the cake layers on wire racks before icing them. If not, the icing might come off too soon!
- Using an offset spatula, apply frosting on the top and between the cake layers. I prefer to create swooping, swirling motions to give the cake a handcrafted yet attractive finish.
- Alternately, add frosting to a piping bag and create decorative swirls over the top and bottom edges.
Expert Baking Advice
- Cake Pans: I used three 6-inch cake pans for this recipe, but you could also use two 8- or two 9-inch pans (the baking time may differ). Each cake pan should be ready by being lined with parchment paper and sprayed with non-stick spray.
- Following these three easy procedures can help you avoid adding additional flour when measuring flour. 1) Use a fork to fluff up the flour. 2) Place a spoonful of flour in your measuring cup. 3) Run a knife along the top to level the flour in the measuring cup.
- Crumb Coat: This is the process of adding a thin coating of icing to the cake to catch and hold crumbs. Before adding the final frosting layer, you should cool the cake in the fridge or freezer for 10 minutes after applying the crumb coat.
- When assembling a cake, I like to utilise a turntable, a cake scraper, and an icing spatula as my helpers.
How can Chocolate Flavored Cake be Made Better?
First, this wonderful molasses and spice mixture transforms a straightforward chocolate cake recipe into a show-stopping holiday treat! I particularly adore the cream cheese icing we’re using on this chocolate spice cake because it perfectly counters the
Why does the Dough in My Cake Look Grainy? Is it Usable?
Did you stir a frigid egg into the mixture? Did you pour all of the buttermilk or flour in at once? Those are often the two main offenders. You can still use the batter and bake the cake, but it won’t turn out as moist or soft as possible.
Where did Spice Cake Originate?
Romans, Greeks, and Egyptians. The first records of spice cakes are from Ancient Egypt, where a cake comprised of grains, spices, and honey was consumed. Greeks sacrificed honey cake yearly to appease the gods because they valued it so highly.
Why is Chocolate a Spice-Friendly Food?
A significant amount of fat is found in dark chocolate. The fat aids in the elimination of capsaicin. Our go-to remedy is milk, which rarely offers more than minimal, transient comfort. For a while, the heat subsides, but it almost always returns.
Is it Possible to Make this Chocolate Spice Cake Vegan?
Unfortunately, I haven’t yet tried making this cake with vegan replacements. However, if you attempt it, I suggest using this egg replacement and switching the buttermilk for plant-based milk (see below for a hint on how to do this!). Additionally, you can create your vegan cheese frosting using a recipe similar to this.
Can I Use Dark Chocolate Instead of the Standard Chocolate Specified?
In place of milk or semi-sweet cocoa powder, you can most definitely use dark chocolate powder. Just be aware that the chocolate flavour will be stronger and could overpower the spice flavours.
This layer cake recipe came in a cookbook from the 1930s, and I had to make it since I thought it was so unusual.
Thank goodness I did! You should try this if you enjoy chocolate and pleasant autumnal spices.
You’ll realise why this recipe was a favourite during the Depression after just one piece of this luscious chocolate spice cake.
You can change the measurements up or down to the precise number of servings you need by clicking on the recipe card’s serving count. Don’t forget to add it to your secure recipe box by clicking “add to collection.”
Chocolate Spice CakeCuisine: Dessert, SweetsDifficulty: Easy
1/3 cup butter, softened
1 cup packed brown sugar
2 large eggs
1-1/2 cups unsweetened applesauce
1/2 cup plus 3 tablespoons brewed coffee, room temperature, divided
2 cups all-purpose flour
1/4 cup plus 3 tablespoons baking cocoa, divided
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
1-1/2 cups raisins
3/4 cup chopped walnuts
1-1/3 cups confectioners’ sugar
- Cream butter and brown sugar together until thoroughly combined in a large bowl. One at a time beat well after each addition of an egg. Add 1/2 cup of coffee and the applesauce. Blend the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt, and cloves before incorporating slowly into the creamed mixture. Mix in the walnuts and raisins.
- Pour the mixture into a cooking spray-coated 10-inch fluted tube pan. A toothpick inserted in the center of the cake should come out clean after 40 to 45 minutes of baking at 350°. Before thoroughly cooling it from the pan to a wire rack, let it cool for 10 minutes.
- Pour the leftover baking cocoa and coffee with the confectioners’ sugar over the cake.
- This recipe contains too much baking powder.
- Nutrition- 1 slice: 284 calories, 8g fat (3g saturated fat), 36mg cholesterol, 196mg sodium, 51g carbohydrate (33g sugars, 2g fiber), 5g protein.