Chocolate Spice Cake
Indulge in the harmonious blend of rich chocolate and warm spices with this Chocolate Spice Cake. Perfect for fall gatherings, holiday celebrations, or simply when you’re craving a dessert that offers both comfort and decadence. This cake combines the deep flavors of cocoa with aromatic spices like cinnamon, nutmeg, and cloves, resulting in a moist, flavorful treat that’s sure to impress.
Why You’ll Love This Chocolate Spice Cake
- Rich Flavor Profile: The combination of chocolate and spices creates a depth of flavor that’s both unique and satisfying.
- Moist and Tender Texture: Ingredients like buttermilk and brown sugar ensure a soft, moist crumb in every bite.
- Versatile Frosting Options: Pair this cake with cream cheese frosting, chocolate ganache, or even a spiced buttercream to suit your preference.
- Ideal for Special Occasions: Its elegant appearance and complex flavors make it perfect for holidays and celebrations.
Ingredients
To create this delectable cake, you’ll need the following:
- All-Purpose Flour (2 cups): Provides the structure for the cake.
- Unsweetened Cocoa Powder (3/4 cup): Gives the cake its rich chocolate flavor.
- Baking Powder (1 teaspoon) & Baking Soda (1 teaspoon): Leavening agents that help the cake rise.
- Salt (1/2 teaspoon): Enhances the overall flavor.
- Ground Cinnamon (1 teaspoon), Nutmeg (1/2 teaspoon), Cloves (1/4 teaspoon): The trio of spices that add warmth and depth.
- Unsalted Butter (1/2 cup, softened): Adds richness and moisture.
- Granulated Sugar (1 cup) & Brown Sugar (1/2 cup): Sweeteners that also contribute to the cake’s moist texture.
- Eggs (2 large): Bind the ingredients together and provide structure.
- Vanilla Extract (2 teaspoons): Adds a subtle, sweet aroma.
- Buttermilk (1 cup): Contributes to the cake’s tenderness and slight tang.
- Hot Coffee (1 cup): Enhances the chocolate flavor without imparting a coffee taste.
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate Adding Dry Ingredients and Buttermilk: With the mixer on low speed, add the dry ingredient mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Incorporate Hot Coffee: Slowly pour in the hot coffee, mixing until the batter is smooth. The batter will be thin, but this ensures a moist cake.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting Suggestions
- Cream Cheese Frosting: The tanginess complements the warm spices beautifully.
- Chocolate Ganache: For an extra dose of chocolate decadence.
- Spiced Buttercream: Enhance the spice profile by adding a pinch of cinnamon and nutmeg to your favorite buttercream recipe.
Tips for Success
- Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature to achieve a smooth batter.
- Measuring Flour: Use the spoon-and-level method to avoid adding too much flour, which can result in a dense cake.
- Enhancing Flavor: The addition of hot coffee intensifies the chocolate flavor without making the cake taste like coffee.
Nutritional Information (Per Serving)
- Calories: Approximately 350 kcal
- Carbohydrates: 55g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 300mg
Please note that nutritional values are approximate and can vary based on specific ingredients used.
Final Thoughts
This Chocolate Spice Cake offers a delightful twist on the classic chocolate cake by incorporating warm spices that elevate its flavor profile. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is sure to become a favorite. Pair it with your preferred frosting and enjoy a slice of this moist, flavorful dessert.
“The best cake you’ll ever eat!”
Chocolate Spice Cake
A rich and moist chocolate cake with a warm blend of spices like cinnamon, nutmeg, and cloves. Perfect for fall, holidays, or when you want a twist on classic chocolate cake.
Ingredients
- 2 cups All-purpose flour Spooned and leveled
- ¾ cup Unsweetened cocoa Preferably Dutch-processed
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg Freshly grated if possible
- ¼ tsp Ground cloves Adds warmth
- ½ cup Unsalted butter Softened to room temp
- 1 cup Granulated sugar
- ½ cup Brown sugar Packed
- 2 Eggs Large room temperature
- 2 tsp Vanilla extract
- 1 cup Buttermilk Room temperature
- 1 cup Hot coffee Enhances chocolate flavor
Instructions
Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- In a large bowl, whisk together dry ingredients: flour, cocoa, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, cream butter and sugars with a mixer until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix until just combined.
- Slowly pour in the hot coffee and mix until smooth. The batter will be slightly thin.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Add a pinch of cayenne if you like a subtle heat with your chocolate.
- Cream cheese frosting, chocolate ganache, or cinnamon buttercream all pair beautifully with this cake.
- Store leftovers tightly wrapped at room temperature for 2–3 days, or in the fridge for up to a week.
