My son is a big fan of chocolate in any size, shape or form – so this moist & delicious Chocolate Spice Cake recipe was really his brainchild & doing! As a mother, it’s really wonderful to watch him grow & take a serious interest in food/cooking. He actually enjoys creating new flavor combinations & playing with different ingredients in the kitchen. It’s a mother dream’s come true – her very own personal sous chef ☺.

In moderation, unsweetened chocolate (especially dark chocolate) is considered healthy & beneficial in many ways. In fact, the higher the actual pure cocoa content – the better it is for you health-wise. For starters, chocolate is just packed with antioxidants! A diet high in antioxidants will reduce one’s risk for various cancers, strokes or even a heart attack. Dark chocolate is even thought to aid in the natural lowering of cholesterol. Chocolate also contains trace amounts of various minerals such as copper, magnesium iron & calcium. In addition, chocolate is a very good source of Vitamins A, B, C and E. In regards to one’s overall well-being, chocolate is a well known natural mood enhancer & will raise your spirits if you’re feeling down.

This cake is a great way to get your kids into the kitchen to help in anyway they can, depending upon their age. I’m sure they will enjoying eating this yummy chocolate cake just as much, as they had fun baking it ☺.


CHOCOLATE SPICE CAKE

Ingredients:

½ cup whole milk + ½ cup of water, combined
2 cups cake flour (or all-purpose flour), sifted
1 tsp baking powder

½ tsp ground cinnamon
½ tsp ground allspice powder
¼ tsp ground cardamom powder
pinch of ground cloves
pinch of freshly grated nutmeg
pinch of ground ginger
pinch of salt
2 cups granulated sugar

1 cup butter, cubed
4 ounces unsweetened chocolate, finely chopped
1 tsp pure vanilla extract
3 medium eggs
½ cup sour cream (or buttermilk)
½ tsp fresh orange zest

powdered sugar for dusting

METHOD:

Bring the ½ cup of whole milk & the ½ cup of water to a good boil and set aside until needed.

Meanwhile, preheat the oven to 350 degrees F. Lightly butter & flour a 10-11” bundt cake pan and set aside until needed.

In a large mixing bowl, sift together the cake flour with the baking powder & all of the spices (ground cinnamon, ground allspice powder, ground cardamom powder, ground cloves, freshly grated nutmeg, ground ginger & salt). Mix well to combine & set aside until needed.

Now in another large mixing bowl, using hand-held beaters (or a kitchen stand mixer) beat together the sugar with the butter until smooth and light. Next, add in the chocolate shards & pour in the hot milk/water mixture along with the vanilla extract. Stir gently together by hand, whisking until completely smooth. Then slowly, add in the eggs (one at a time) & beat together until the batter is smooth and well combined.

Next, add in the sour cream along with the orange zest to the batter & mix well. Then slowly, add in the dry ingredients (a little at a time) and mix well until they are just combined. Do not over mix the batter. Now carefully pour the batter into the buttered/floured bundt pan and bake for about 40-45 minutes or until a toothpick inserted into the cake comes out clean. Then remove the cake from the oven & allow to cool for at least 30 minutes. Gently flip over the bundt pan and allow the cake to slide out onto a cake serving plate. Lightly dust the cake with the powdered sugar & serve with a scoop of vanilla ice cream if you like.



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