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Spiced chocolate cake
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Spiced chocolate cake with nutmeg, cinnamon, and brandy for a rich and flavorful twist.
Ingredients:
  • 450g dark chocolate
  • 450g unsalted butter
  • 125ml buttermilk
  • 36.80 gm vegetable oil
  • 40.00 ml instant coffee granules
  • 150g self-raising flour
  • 50g cocoa powder
  • 550g caster sugar
  • 1.25 gm ground nutmeg
  • 2.50 gm ground cinnamon
  • 30.00 ml brandy
  • Coloured cachous, to decorate
Instructions:
  • Preheat your oven to a toasty 160°C. Prepare your 23cm square cake pan by greasing and lining the base and sides.
  • Using a Braun Food Processor, finely chop 250g of chocolate. Combine the chocolate with 250g of butter and 3/4 cup (185ml) water in a saucepan. Gently stir over low heat until the mixture is smooth. Allow it to cool before using.
  • Combine buttermilk, oil, coffee, and eggs in a food processor until smooth. Add flours, cocoa, baking soda, sugar, and spices, then process until mixed. Mix in melted chocolate until just combined. Pour batter into cake pan and bake for 1 hour and 20 minutes, or until a skewer inserted into the center comes out clean.
  • Take the cake out of the oven, poke holes with a skewer, and generously drizzle with brandy. Let it cool briefly, then place it on a wire rack to cool completely.
  • In a saucepan, melt the remaining chocolate and butter over low heat until smooth. Once melted, transfer the mixture to a bowl and chill until it reaches a spreadable consistency.
  • Invert the cake to showcase the top as the base. Frost the cake. Neatly trim the edges, garnish with cachous, and cut into bite-sized squares. If it's warm outside, chill before serving.

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