chocolate spice cake

Chocolate spice cake layers with chocolate spice buttercream.

Chocolate Spice Cake

(133 g) brown sugar, packed

(200 g) granulated sugar

(174 g) unsalted butter

eggs (at room temperature)

(240 g) buttermilk (at room temperature)

(300 g) all purpose flour

cinnamon

tsp (2 g) allspice

tsp (2.8 g) salt

(40 g) cocoa powder (not dark cocoa)

(115 g) sour cream

tbsp vinegar (white distilled or white wine)

baking soda

(452 g) unsalted butter (slightly cold)

(625 g) powdered sugar (measured and then sifted)

(60 g) heavy whipping cream

oz (175 g) semi-sweet chocolate chips

tbsp (8 g) cinnamon

salt

Preheat your oven to 325 degrees F. Spray a 9&quot;x13&quot; 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.

FOR THE CAKE

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&#039;ve made. Once all of the chocolate is added, turn the mixer to medium high speed and beat for about 3 to 5 minutes.

FOR THE BUTTERCREAM

The best chocolate spice cake recipe, ideal for fall and holiday gatherings! You'll love this old-fashioned chocolate spice cake recipe - buttermilk, molasses, and warm spices make this a rich, moist, flavorful cake, and an incredible cream cheese frosting ties it all together!

Flavorful Chocolate Spice Cake Recipe [2022] (Yummiest!)

baking spray

2 cups all-purpose flour

cocoa powder

4 teaspoon ground ginger

cloves

¼ teaspoon ground nutmeg – freshly grated, if possible

cardamom

pinch black pepper – freshly cracked

¼ teaspoon cayenne pepper – optional

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

⅔ cup vegetable oil

2 large eggs

vanilla extract

½ cup granulated sugar

½ cup unsulphured molasses

1 cup buttermilk – room temperature

coffee

Preheat oven to 350 degrees Fahrenheit. Line three 8-inch round cake pans with parchment paper and lightly coat with baking spray.

Whisk together the flour, cocoa powder, sugar, spices, baking powder, baking soda, and salt in a large mixing bowl.

Stir in the vegetable oil until the dry ingredients are well coated, then add the eggs, vanilla extract, and molasses.

Stir in the buttermilk until combined, then add the hot coffee.

Pour batter evenly into prepared cake pans and bake for 20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Cool the cake layers slightly in the pans before transferring to a wire rack to cool completely before frosting.

https://www.youtube.com/watch?v=lMmKh_JInVE

Chocolate Spice Cake - Spiced Chocolate Cake for Christmas and Holiday Dessert!

Use this recipe to make an 8-inch round two layer cake, a 9x13-inch sheet pan cake, or 24 cupcakes.

(300 grams) all-purpose flour (more for pan)

(426 grams) brown sugar

(114 grams) buttermilk

eggs

(2 sticks/ 226 grams) unsalted butter

(21 grams) cocoa powder

water

allspice

ground cloves OR 1/4 teaspoon nutmeg (*See note)

black pepper

Heat oven to 350 degrees F. Grease and...

Heat oven to 350 degrees F. Grease and flour the inside of two 8-inch round cake pans, or a 9x13-inch baking pan, or line two cupcake pans with paper liners. (Here’s how to prepare a pan so your cake will not stick.) 

Add the flour, brown sugar, baking soda, and...

Add the flour, brown sugar, baking soda, and salt to a large bowl and use a wire whisk to stir. 

In a small bowl or large measuring cup,...

In a small bowl or large measuring cup, add the buttermilk, eggs, and vanilla. Use a fork or a whisk to blend together.

Cut the butter into 12 pieces and add...

Cut the butter into 12 pieces and add it to a medium size saucepan along with the cocoa powder, water, cinnamon, allspice, cloves or nutmeg, black pepper, and salt. Set the pan over medium heat and cook, stirring frequently, until the butter has melted and the mixture is smooth and bubbling around edges of the pan.

Remove the cocoa mixture from the heat and...

Remove the cocoa mixture from the heat and pour it into the dry ingredients. Using a wooden spoon or a rubber spatula, stir just until everything is combined. 

Pour in the buttermilk and egg mixture and...

Pour in the buttermilk and egg mixture and stir just until combined. Scrape the batter into the prepared pan or cupcake tin and place in the center of a preheated oven. Bake for 25 to 30 minutes. If When done, a toothpick inserted in the center of the cake or one of the cupcakes will emerge without any raw batter on it.

Remove the cake from oven, and set the...

Remove the cake from oven, and set the pan(s) on a cooling rack. If you baked 8-inch round layers, allow the cakes to cool in the pans for 5 minutes, then gently turn them out onto baking racks and allow them to cool completely before frosting. If you baked a 9x13-inch cake or cupcakes, allow the cake or cupcakes to cool completely in the pan before frosting.

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Chocolate Spice Cake

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Chocolate Spice Cake

Top 3 chocolate spice cake recipes from across the web

The most viewed chocolate spice cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Spice Cake

Flavorful Chocolate Spice Cake Reci...

Chocolate Spice Cake

The most viewed chocolate spice cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine