Dawn's Chocolate Spice Cake

Dawn's Chocolate Spice Cake


81 people made this

About this recipe: Sometimes we make this as a cake, sometimes a traybake, but it's always good fun to see if people can guess what's in it. It's not spicy - the cayenne pepper just adds a little heat. Using soured cream keeps it nice and moist.


Serves: 24 

  • For the cake
  • 400g caster sugar
  • 250g plain flour
  • 1/2 teaspoon salt
  • 225g butter
  • 250ml water
  • 3 tablespoons unsweetened cocoa powder
  • 120ml soured cream
  • 2 eggs
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon cayenne pepper
  • For the icing
  • 50g butter, melted
  • 2 heaped tablespoons cocoa powder
  • 250g icing sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract

Prep:15min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hr15min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 9 x 17.5cm cake tin.
  2. In a large bowl, combine sugar, flour and salt. Set aside.
  3. In a small saucepan, bring 225g butter, 250ml water and 3 tablespoons cocoa to the boil. Remove from heat. Add to flour mixture and mix until smooth.
  4. In a separate bowl, mix soured cream, eggs, bicarbonate of soda and cayenne pepper. Add to the cake mixture. Mix well. Pour mixture into the prepared cake tin.
  5. Bake for 20 to 30 minutes, or until skewer inserted into centre of cake comes out clean. Allow to cool.
  6. For the icing: Melt 50g butter and stir in 2 heaped tablespoons cocoa. Add 250g icing sugar, 4 tablespoons milk and teaspoon of vanilla extract. Mix until smooth and free of lumps.
  7. Spread icing on the cooled cake. Slice and serve.

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