Chocolate Spice Cake

Just in time for fall, this rich chocolate cake will please those with the love of spices used in traditional holiday favorites such as cinnamon rolls, pumpkin pie and apple pie.

Prepare: 10

Bake: 25

Servings: 24

Ingredients

Cake

1 cup (150g) flour
¾ cup (150g) sugar
½ cup (120mL) buttermilk
½ cup (120mL) water
¼ cup (60mL) oil
1 large (50g) egg
½ cup (40g) cocoa powder
1 tsp (5mL) vanilla
½ tsp (3g) baking soda
1 tsp (2g) cinnamon
½ tsp (2g) ginger
½ tsp (2.5g) salt
¼ tsp (.5g) allspice

Chocolate Glaze

1 cup (125g) powdered sugar
1 - 3 tbs (15-45mL) milk
1 tbs (5g) cocoa powder
¼ tsp (1.25g) salt

Instructions

Preheat oven to 350F (180C.)
Grease and flour one 8" (20cm) cake pan or coat with cooking spray.
In a small sauce pan, mix cocoa and spices with water and buttermilk. Let simmer on low for 10 minutes. Remove from heat.
Combine flour, sugar, salt and baking soda in a small bowl. Set aside.
In a large bowl, beat together oil, egg and vanilla. Slowly mix in hot liquid. Beat in flour mixture until there are no lumps, about 1 minute. Pour batter immediately into pan. Batter will be thin.
Bake 30 - 40 minutes or until toothpick inserted in center comes out clean. Center should read between 190 - 210F (88 - 99C.)
Cool in pan on wire rack.

Chocolate glaze

In a small bowl, combine powdered sugar, salt and cocoa. Add milk, one teaspoon at a time, and stir until desired consistency is achieved.
Spread on top of cooled cake. Allow icing to dry several minutes before serving.

Nutrition