Chocolate Spice Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 5 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g spelled flour
- 250 g raw cane suar
- 40 g cocoa powder
- 1 packet tartar baking powder
- 1 packet bourbon vanilla sugar
- 1 pinch (s) salt
- 1 teaspoon, leveled cinnamon
- 1 teaspoon, leveled cardamom
- 0.5 ½ teaspoon, leveled clove powder
- 0.5 ½ teaspoon, leveled mace
- 130 g mararine, melted
- 300 ml sparkling mineral water
- 100 g dark chocolate
- 50 g suar beet syrup
- Icing sugar, made from raw cane sugar for dusting
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C top / bottom heat. Grease a bundt pan and sprinkle with breadcrumbs.
- Break the chocolate into small pieces and allow to melt in a hot water bath. I always put a coffee pot in a small saucepan with hot water and let the chocolate melt on low heat. Let the margarine melt.
- Mix all of the dry ingredients in a mixing bowl. These are spelled flour, raw cane sugar, tartar baking powder, bourbon vanilla sugar, cocoa, a pinch of salt, cinnamon, cardamom,
- Carnations and mace. Alternately stir the melted margarine and mineral water into the dry ingredients using the hand mixer. Add melted chocolate and sugar beet syrup and stir well.
- Pour the batter into the cake tin and bake on the middle rack for about 65 minutes. Make a chopstick test.
- Take out of the oven and let cool in the tin. It can be plunged slightly lukewarm. Dust with a little icing sugar. If desired, cover with chocolate icing.
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