I make my share of cupcakes mostly because they are pre-portioned, it is easy for me to make them, eat one and give the rest to Jeff to take to work where they get devoured. With cupcakes in the house, I wont find myself hovering over a plate at one-thirty in the morning wielding a fork.
But every once in a while it is nice to have an actual cake that has been frosted, a cake that has been allowed to sit overnight until all the flavors have melded together, a cake with no dry edges (yes, I am talking about you, cupcakes.) Every once in a while it is nice to have a cake worth getting up in the middle of the night for.
This is a chocolate spice cake. It has cinnamon, nutmeg, cloves and some cayenne pepper for heat. It is dripping with ganache and dusted with cinnamon-cayenne chocolate shavings. Hell. Yes.
Dark chocolate gets the chop, is melted down and combined with cocoa powder and chocolate chips.
There is coffee in there too- to enhance the chocolatiness.
This cake should be glazed or ganached. I ganached. Add a sweet ribbon and no one will notice that edges aren't perfectly frosted.
adapted from howsweeteats.com
4 oz dark chocolate, chopped
1/4 c vegetable oil
3/4 c sugar
1 large egg
1/3 c cream
1/2 c coffee, brewed and cooled
1/2 c milk
1/2 Tablespoon vanilla
1 c AP flour
1/4 c dark cocoa powder
1/2 Tablespoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
pinch of cayenne pepper
1/2 c chocolate chips
ganache or glaze for finishing
- - -
1. In a large bowl sift together flour, salt, baking soda, spices and cocoa
2. In a medium saucepan scald milk and cream; remove pan from heat and add chopped chocolate and stir until smooth
3. To chocolate and milk mixture add sugar, vanilla, oil and coffee; temper in egg
4. Make a well in dry ingredients and pour the wet ingredients into the well
5. Whisk until smooth
6. Toss 1/2 c chocolate chips with a little flour (to ensure they are suspended in the finished cake) and fold into batter
7. Pour batter into a prepared 9" cake pan
8. Bake for 40-45 minutes at 325 degrees
9. Cool completely before glazing or ganaching and serving