Chocolatespicecake Recipes

CHOCOLATE SPICE CAKE

Steps:

• Preheat your oven to 325 degrees F. Spray a 9"x13" pan with nonstick spray. Line the bottom with parchment paper if you plan to turn the cake out of the pan to serve. Otherwise, spray alone is ok.
• In a medium size mixing bowl, combine the flour, cocoa, cinnamon, allspice, cloves and salt. Whisk to combine and then set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium high speed for about three to five minutes, making sure to scrape the sides and bottom of the bowl occasionally. We want the butter mixture to get light and fluffy.
• Add the eggs and beat again for a couple minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until no flour streaks remain.
• Fold in the sour cream.
• In a small bowl, combine the vinegar and baking soda. Let bubble and then fold into the batter.
• Pour the batter into the pan and bake at 325 for about 25 to 28 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let cool completely before frosting.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for a couple minutes on medium high speed.
• While the mixer is beating the butter, heat the heavy cream in the microwave. Pour the heated cream over the chocolate to melt the chocolate. Stir until smooth. Set aside to cool a bit.
• With the mixer on low speed, gradually add the powdered sugar, spices, and pinch of salt.
• Scrape the sides of the bowl and then with the mixer on medium speed add the chocolate ganache you've made. Once all of the chocolate is added, turn the mixer to medium high speed and beat for about 3 to 5 minutes.

CHOCOLATE SPICE CAKE

Steps:

• 1. Add spices listed above to your favorite chocolate cake recipe or chocolate cake mix prepared according to package directions.
• 2. Bake as usual or according to cake mix instructions.
• 3. Filling suggestions: cherry or raspberry jelly Frosting suggestions: chocolate buttercream (optional: add 1 tsp. cinnamon), vanilla buttercream, cream cheese, German chocolate, caramel, 7-minute icing. Add chopped pecans or walnuts to any of the above frostings if desired.

CHOCOLATE SPICE CAKE

Steps:

• Preheat oven to 350°. Spray 2 (9-inch) round cake pans with baking spray with flour.
• For cake: In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, whisk together flour, cocoa, baking soda, cinnamon, salt, cardamom, and ginger. In a small bowl, combine buttermilk and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Pour batter into prepared pans.
• Bake until a wooden pick inserted in center comes out clean, 13 to 17 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
• For frosting: In a medium microwave-safe bowl, heat chocolate morselts and butter on medium in 30-second intervals, stirring between each, until mixture is melted and smooth (about 1 minute total). Whisk to combine; let cool completely.
• In a large bowl, beat cooled chocolate mixture and sour cream with a mixer at low speed until combined. Gradually add confectioners' sugar and salt, beating until smooth. Spread frosting between layers and on top and sides of cake.
• For garnish: In a small bowl, stir together confectioners' sugar, cocoa, and cinnamon. Sift mixture over top of cake, if desired. Refrigerate for up to 3 days.

CHOCOLATE SPICE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a six-cup Bundt pan, and set aside. Place the grated ginger, water, cranberries, and raisins in a small saucepan, and bring to a boil. Reduce to a simmer, and cook until the liquid has evaporated, about 5 minutes. Set aside to cool.
• In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, salt, and ground ginger. Place the butter and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla. Add the flour mixture and sour cream in alternate small batches, starting and ending with the flour mixture; beat just until combined. Fold in dried fruit mixture.
• Pour the batter into the prepared pan, and bake for 40 to 50 minutes, or until a cake tester inserted into center comes out clean. Remove from the oven, transfer to a wire rack, and let cake cool in the pan for 30 minutes. Invert the cake onto a wire rack to cool completely.
• Place cake on a cake plate or serving platter, and tuck pieces of waxed paper under the edges of the cake to keep the plate clean. Apply a thick coating of chocolate fudge frosting to cake, using a small offset or rubber spatula. Remove waxed paper before serving.

CHOCOLATE SPICE CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour a bundt pan.
• Cream butter and sugar.
• Add egg yolks one at a time til blended.
• Stir in melted chocolate, mashed potatoes, lemon rind, and vanilla.
• Sift flour, baking powder, cinnamon, cloves and nutmeg together.
• Ad flour mixture to rest of batter alternating with milk.
• Fold in pecans.
• Beat egg whites and carefully fold them in.
• Bake 45-50 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes in pan then turn out to cool completely.

CHOCOLATE SPICE CAKE

Steps:

• In a large bowl, cream butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and 1/2 cup coffee. Combine the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins and walnuts., Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar and remaining baking cocoa and coffee; drizzle over cake.

CHOCOLATE DECADENCE SPICE CAKE

Steps:

• Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. In medium microwavable bowl, melt 16 oz of the chocolate and the butter uncovered on High 1 minute, then in 30-second increments, stirring until smooth. Stir in ground cinnamon and allspice. Cool slightly.
• In large bowl, beat eggs with electric mixer on high speed until foamy. Beat in granulated sugar and flour on low speed until blended. Gradually add chocolate mixture, beating on medium speed just until blended. Pour into pan.
• Bake 30 to 35 minutes or until cake is set 2 inches from edge. Immediately run knife around edge of pan to loosen cake. Cool in pan on cooling rack 20 minutes. Remove side of pan; cool completely, about 2 hours.
• Place remaining 12 oz chocolate in heatproof bowl. In small microwavable bowl, heat 3/4 cup of the whipping cream uncovered on High 45 seconds or until simmering. Pour over chocolate. Let stand 2 minutes; stir until smooth. Pour over cooled cake. Refrigerate until serving time.
• Just before serving, in chilled small bowl, beat remaining 1 cup whipping cream and the powdered sugar on high speed until soft peaks form. Serve whipped cream with cake. Garnish with cinnamon stick pieces.