Spiced Cocoa Cake

    Spiced Cocoa Cake


    2 people made this

    About this recipe: This cake is simple to make, moist and delicious. It's lightly chocolately, warmly spiced and decorated with two-toned icing. Enjoy for dessert or afternoon tea.

    Makes: 1 2 layer 20cm cake

    • 1 tablespoon apple cider vinegar
    • 175ml milk
    • 250g caster sugar
    • 100g vegetable margarine
    • 3 eggs
    • 200g plain flour
    • 2 tablespoons unsweetened cocoa powder
    • 1/2 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon extract
    • 75g butter or margarine, softened
    • 1 egg yolk
    • 1/8 teaspoon salt
    • 440g icing sugar
    • 2 tablespoons hot water
    • 2 tablespoons unsweetened cocoa powder

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease and flour two 20cm round cake tins.
    2. Place the vinegar in a measuring cup and pour in the milk to the 175ml mark. Set aside.
    3. Beat the sugar with the margarine in a mixing bowl. Add the eggs one at a time and continue beating until batter is smooth.
    4. Combine the flour, cocoa, baking powder, cinnamon, nutmeg and salt in another mixing bowl; stir to blend. Stir the flour mixture into the egg mixture, alternating with the milk mixture. Stir in the lemon and vanilla extracts. Pour batter into prepared cake tins, dividing evenly.
    5. Bake in preheated oven until a skewer inserted in the centre comes out clean, about 30 minutes. Cool 10 minutes. Run a small knife around the inside of the tins before inverting to remove the cakes. Allow cakes to cool completely.
    6. To make the icing, beat the butter, egg yolk and salt together in a mixing bowl. Gradually sieve in the icing sugar, alternating with the hot water, stirring until smooth. Do not add the cocoa until step 7.
    7. To ice the cake, place one layer on a cake plate. Use about half the icing to cover sides and top of the cake. Stir the cocoa into the remaining icing and blend well. Place the second cake layer on top of the first and ice with the chocolate icing, meeting the plain icing halfway down the side of the cake.

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