Spicy chocolate cake with velvet icing

By Drum Digital
20 June 2014

A moist cake with a perfect balance of spices and sweetness.

Makes 1 medium cake

Preparation: 15 min

Baking: 40 min

750 ml (3 c) flour

10 ml (2 t) baking powder

10 ml (2 t) ground cinnamon

2 ml (½ t) ground cloves

1 ml (¼ t) mixed spice

2 ml (½ t) ground nutmeg

2 ml (½ t) bicarbonate of soda

pinch of salt

125 ml (½ c) cocoa powder

500 ml (2 c) caster sugar

250 ml (1 c) oil

4 eggs

30 ml (2 T) Cape Velvet or Amarula liqueur

150 g dark chocolate, melted

ICING

375 ml (1 ½ c) icing sugar

80 g dark chocolate, melted

200 ml (¾ c) cream

Preheat the oven to 180 °C. Grease a 23 cm ring cake tin.

  1. Sift together the flour, baking powder, spices, bicarbonate of soda, salt and cocoa powder in a large bowl. Set aside.
  2. Beat the sugar and oil until well combined. Add the eggs one by one, beating well after each addition. Using a spatula, fold in the liqueur and chocolate until smooth.
  3. Pour the batter into the prepared baking tin and bake for 40 minutes or until a skewer inserted in the middle comes out clean.
  4. Icing: Sift the icing sugar into a bowl and beat in the chocolate until smooth and thick. Add the cream and beat until the mixture thickens. Spoon over the cooled cake.

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