WINTER SPICE CAKE WITH CHOCOLATE TREES
Cut into this stunning cake to reveal gold layers of vanilla and spice sponges. Top with our chocolate Christmas trees or try candy canes or chocolate snowflakes
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Number Of Ingredients 20
Steps:
- MAKE THE CAKE Heat oven to 180C/160C fan/gas 4. Oil and line the base and sides of three 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm.
- Mix the flour, baking powder, bicarbonate of soda, sugar, mixed spice and salt in a bowl.
- Whisk the buttermilk, oil, vanilla extract and 75ml water with the eggs until smooth. Pour the wet ingredients into the dry and whisk until well combined. Scoop about a third of the cake mixture into a tin. If using, mix the food colouring into the remaining batter and divide this between the other tins. Bake for 25-30 mins, or until the cakes have risen and a skewer inserted into the centre comes out clean.
- Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the parchment and cool. The sponges will keep, wrapped tightly in cling film, for three days, or wrap and freeze for up to two months.
- NOW MAKE THE ICING Beat the butter with half the icing sugar and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until combined - don't overmix or the icing may become runny.
- NEXT, ASSEMBLE THE CAKE Put one of the red sponges on a cake stand or cake board, sticking it down with a small blob of icing. Sandwich with the gold sponge, being generous with the icing. Top with more icing and the final red sponge, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don't worry about completely covering the sponges at this stage. This is called a crumb coat and ensures that your final layer is crumb-free. Make space in the fridge and chill for 30 mins to allow the icing to firm up.
- MAKE THE CHOCOLATE TREES Melt the white chocolate in the microwave, or in a small bowl over a pan of simmering water. Stir in a spot of green food colouring gel if you want to make them green. Transfer to a piping bag and leave to firm up for a few mins (this will make the trees thicker). Line a baking sheet with parchment.
- Snip off the end of the piping bag and quickly pipe the chocolate backwards and forwards in thin lines to create little Christmas trees (ours were 7-10cm tall).
- Decorate with sprinkles and chill until you're ready to decorate the cake.
- ICE THE CAKE Once the crumb coat is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.
- Meanwhile, for the chocolate drip, melt the white chocolate in a bowl set over a pan of lightly simmering water or in the microwave in short bursts. Pour into a disposable piping bag and set aside to firm up a little - you want it to be pourable but not too runny.
- Remove the cake from the fridge. If you like, you can use an edible gold spray to cover the surface in a thin layer of shimmer. When the white chocolate is the correct consistency, snip off the end of the piping bag and pipe drizzles down the side of the cake. Fill in the top with the remaining chocolate. Push them into the white chocolate topping before it sets.
Nutrition Facts : Calories 655 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 70 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
CHOCOLATE SPICE CAKE
My husband really enjoys this delightful cake. Eye-catching enough for a special occasion, this is so good you'll want it any day of the week. -Karen Sue Garback-Pristera, Albany, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE DECADENCE SPICE CAKE
Looking for a tasty dessert? Then check out this chocolate spice cake that's served with whipping cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 590, Carbohydrate 49 g, Fat 8, Fiber 4 g, Protein 8 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 115 mg
CHOCOLATE SPICE CAKE
Make and share this Chocolate Spice Cake recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 519.2, Fat 31.3, SaturatedFat 13.8, Cholesterol 112.9, Sodium 253.1, Carbohydrate 57.4, Fiber 3.5, Sugar 34.5, Protein 7.3
WINTER-SPICED MOLTEN CHOCOLATE CAKES WITH RUM-GINGER ICE CREAM
Categories Cake Rum Chocolate Egg Ginger Dessert Bake Freeze/Chill Spice Winter Birthday Cinnamon Clove Coriander Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 19
Steps:
- For ice cream:
- Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours. (Can be made 1 day ahead. Keep frozen.)
- For cakes:
- Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Top with crystallized ginger. Serve cakes with rum-ginger ice cream.
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