Spiced chocolate cake

    35 min

    A very moist spice cake with a hint of chocolate. This isn't too sweet a cake, and is delicious dusted with icing sugar to serve with a cuppa. To make soured milk, combine 110ml milk with 1 tablespoon of vinegar or lemon juice, and let sit for 10 minutes before using.

    21 people made this

    Serves: 10 

    • 110g butter
    • 200g caster sugar
    • 2 eggs
    • 125g plain flour
    • 1 teaspoon ground cinnamon
    • 1 pinch ground cloves
    • 125ml soured milk
    • 1/2 teaspoon bicarbonate of soda
    • 30g plain chocolate

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large bowl, cream together the butter and sugar. Add the eggs, beating well after each addition.
    2. In another bowl, sift together the flour and spices. Blend these dry ingredients into the butter and sugar mixture.
    3. Dissolve the bicarb in the soured milk, and add to the mixture.
    4. Grate the chocolate, and add to the mixture.
    5. Pour cake mixture into a greased and floured 20cm round cake tin. Bake in a preheated oven at 180 C / Gas 4 for 20 minutes, or until the cake tests done with a skewer.

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    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    Someone requested a chocolate spice cake and this recipe was great. I added 2 tsp of choc cocoa and added a pinch of each nutmeg, cloves, and ginger.  -  26 Dec 2007  (Review from Allrecipes US | Canada)


    This was a very moist spice cake, but I think its name is misleading -- it's not chocolaty at all. You could probably leave the shaved chocolate out of it altogether and it might not even make a difference! I used buttercream frosting, but didn't care for that -- I think I'd use choc. frosting next time just so the cake lived up to its name a bit more. I'm not saying it wasn't good -- my husband really liked it! But it waas a spice cake, not in any way a chocolate cake. So, just be warned.  -  08 Jun 2003  (Review from Allrecipes US | Canada)


    This is a great recipe, it produces a very moist and flavorful cake. I've made it twice. I followed the recipe exactly the first time and got good reviews. The second time I doubled the recipe, used a 50/50 ratio of cake flour/all purpose flour, added 1 cup chocolate chips, baked 2-8" layers, and frosted with vanilla buttercream icing. This produced even better results. Everybody that tried it loved it.  -  22 Apr 2002  (Review from Allrecipes US | Canada)