Chocolate Spice Cake
This is a recipe I developed years ago: while the outside isn't always perfect (just cover it in ganache), the cake itself is divine, dense, moist, intensely chocolate. With just the perfect touch of spices. Fabulous made with coffee, too.
Let's bake!
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This is a recipe I developed years ago: while the outside isn't always perfect (just cover it in ganache), the cake itself is divine, dense, moist, intensely chocolate. With just the perfect touch of spices. Fabulous made with coffee, too.
Let's bake!
👇
1/
INGREDIENTS
1 cup boiling water * see note
3 ounces (90 grams) unsweetened chocolate
8 tablespoons (115 grams) unsalted butter, softened
1 teaspoon vanilla
2 cups (400 grams) sugar
2 large eggs, separated
1 teaspoon baking soda
MORE
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INGREDIENTS
1 cup boiling water * see note
3 ounces (90 grams) unsweetened chocolate
8 tablespoons (115 grams) unsalted butter, softened
1 teaspoon vanilla
2 cups (400 grams) sugar
2 large eggs, separated
1 teaspoon baking soda
MORE
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2/
½ cup (125 ml) sour cream (or Greek yogurt/fromage frais)
2 cups less 2 tablespoons (260 g) flour
1 teaspoon baking powder
1 teaspoon mixed Christmas Spice ** see note
Chocolate Ganache to top
* note: All or part of the water can be replaced with other liquids to change
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½ cup (125 ml) sour cream (or Greek yogurt/fromage frais)
2 cups less 2 tablespoons (260 g) flour
1 teaspoon baking powder
1 teaspoon mixed Christmas Spice ** see note
Chocolate Ganache to top
* note: All or part of the water can be replaced with other liquids to change
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3/
the flavor of the cake: strong coffee, orange juice, or the juice from jarred fruit such as cherries or blueberries. Just taste before replacing more than ½ cup of the water with a flavored liquid. And make sure if you choose to replace some of the water with another
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the flavor of the cake: strong coffee, orange juice, or the juice from jarred fruit such as cherries or blueberries. Just taste before replacing more than ½ cup of the water with a flavored liquid. And make sure if you choose to replace some of the water with another
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4/
liquid it goes well with whatever spice you decide to add. Or leave out the spice completely.
** note: I use a Christmas Spice mix from Germany called Pflaumenmus Gewürz (Plum Jam Spices): cinnamon, cloves, lemon peel, pepper, star anise. Feel free to use up to one
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liquid it goes well with whatever spice you decide to add. Or leave out the spice completely.
** note: I use a Christmas Spice mix from Germany called Pflaumenmus Gewürz (Plum Jam Spices): cinnamon, cloves, lemon peel, pepper, star anise. Feel free to use up to one
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5/
teaspoon of ground cinnamon or a blend of cinnamon, nutmeg, ginger & clove. Not more than 1 teaspoon combined. You could also add the zest of half or one whole orange. This cake is delicious even without added spices.
Preheat the oven to 350°F (180°C).
Grease & flour a
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teaspoon of ground cinnamon or a blend of cinnamon, nutmeg, ginger & clove. Not more than 1 teaspoon combined. You could also add the zest of half or one whole orange. This cake is delicious even without added spices.
Preheat the oven to 350°F (180°C).
Grease & flour a
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6/
10-inch (25-cm) tube pan. I line mine with oven-proof parchment paper as I’m always afraid the batter will leak out the bottom (see photo).
Chop the chocolate, cube the butter & place them both together in a large heat-safe (Pyrex) mixing bowl.
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10-inch (25-cm) tube pan. I line mine with oven-proof parchment paper as I’m always afraid the batter will leak out the bottom (see photo).
Chop the chocolate, cube the butter & place them both together in a large heat-safe (Pyrex) mixing bowl.
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7/
Bring one cup of water* (see note above) to the boil then pour over the chocolate & butter, allowing it to stand & stirring until completely melted & smooth.
Stir in the vanilla & sugar, then whisk in the egg yolks, one at a time, until well blended.
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Bring one cup of water* (see note above) to the boil then pour over the chocolate & butter, allowing it to stand & stirring until completely melted & smooth.
Stir in the vanilla & sugar, then whisk in the egg yolks, one at a time, until well blended.
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8/
Stir the baking soda into the sour cream.
In a separate bowl, combine the flour, baking powder & ground spices together.
First whisk the sour cream into the chocolate batter, then the flour blend, whisking until smooth and homogenous.
Using an electric mixer, beat
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Stir the baking soda into the sour cream.
In a separate bowl, combine the flour, baking powder & ground spices together.
First whisk the sour cream into the chocolate batter, then the flour blend, whisking until smooth and homogenous.
Using an electric mixer, beat
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9/
the egg whites until stiff peaks hold.
Fold about a third of the stiff whites into the chocolate batter until most of the white has disappeared, then fold in the rest of the whites in one or two additions. Try not to overwork the batter as you will beat out the air
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the egg whites until stiff peaks hold.
Fold about a third of the stiff whites into the chocolate batter until most of the white has disappeared, then fold in the rest of the whites in one or two additions. Try not to overwork the batter as you will beat out the air
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10/
incorporated with the egg whites, but don’t be afraid to really fold to make sure no white lumps of any size remain or your finished cake, gorgeously dark, will have white spots in it.
Carefully pour the batter into the prepared pan & bake 40 – 50 minutes (depending on
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incorporated with the egg whites, but don’t be afraid to really fold to make sure no white lumps of any size remain or your finished cake, gorgeously dark, will have white spots in it.
Carefully pour the batter into the prepared pan & bake 40 – 50 minutes (depending on
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11/
your pan & your oven), until the cake is set & a tester stuck down into the cake comes out clean. To test, gently press the surface of the cake starting at 40 minutes: if you feel liquid or unset batter under the surface, continue baking & test every 5 minutes till done
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your pan & your oven), until the cake is set & a tester stuck down into the cake comes out clean. To test, gently press the surface of the cake starting at 40 minutes: if you feel liquid or unset batter under the surface, continue baking & test every 5 minutes till done
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12/
and feel resistance when you can test with a tester/skewer/knife blade. Watch the cake carefully at the end as you neither want this cake underdone nor overdone & dry.
Remove the cake from the oven & onto a cooling rack. Allow the cake to cool completely before
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and feel resistance when you can test with a tester/skewer/knife blade. Watch the cake carefully at the end as you neither want this cake underdone nor overdone & dry.
Remove the cake from the oven & onto a cooling rack. Allow the cake to cool completely before
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13/
loosening the cake from the sides of the pan & the inner tube with a sharp knife & carefully lifting or turning it out of the pan. If you have lined the pan with parchment, you can grip the edges of the paper & lift it off of the tube. Then place a rack on the top of
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loosening the cake from the sides of the pan & the inner tube with a sharp knife & carefully lifting or turning it out of the pan. If you have lined the pan with parchment, you can grip the edges of the paper & lift it off of the tube. Then place a rack on the top of
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14/
the cake, flip it over, peel off the parchment from the bottom of the cake, place your serving platter onto the upturned bottom of the cake then flip upright.
Drizzle with dark chocolate ganache.
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the cake, flip it over, peel off the parchment from the bottom of the cake, place your serving platter onto the upturned bottom of the cake then flip upright.
Drizzle with dark chocolate ganache.
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Um... @darth (sorry no mashed potatoes but I haven't forgotten)
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