Dawn's Chocolate Spice Cake

    Dawn's Chocolate Spice Cake

    (88)
    3saves
    1hr15min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (88)

    Reviews in English (88)

    by
    81

    Very good cake like brownies. The only thing I would change is instead of adding water, I would add cold coffee and instead of 1 tsp of cayenne pepper I would decrease it to just 1/2 tsp. The coffee flavor adds just enough mocha that turns this into a terrific authentic mexican chocolate flavor  -  07 Sep 2006  (Review from Allrecipes US | Canada)

    by
    50

    I was hosting Thanksgiving this year, and found out pretty last-minute that there was a pumpkin shortage, and was really disappointed... until I found this awesome recipe! I was thinking to myself "Self, how great could a cake really be?" and preceded to make and put this thin, none-too-special-looking cake in the over... and, not expecting too much, I took a bite, and melted. This cake is amazing, and everyone LOVED it. (I even had to hide it when my fiance's band members came over, because darn it, I want awesome chocolate cake for breakfast tomorrow!)  -  27 Nov 2009  (Review from Allrecipes US | Canada)

    by
    40

    Very moist, very tasty chocolate cake that has a warmth but there is no way it has any hint of pepper taste. This is a really fantastic cake. The frosting though was runny and I had too add another cup or more of powdered sugar and another Tbl of cocoa and a couple more T of margarine to get it to spreading consistency. Thanks this was a great cake!  -  18 Jun 2008  (Review from Allrecipes US | Canada)

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