Best Chocolate Spice Cake Recipes

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CHOCOLATE SPICE CAKE



Chocolate Spice Cake image

My husband really enjoys this delightful cake. Eye-catching enough for a special occasion, this is so good you'll want it any day of the week. -Karen Sue Garback-Pristera, Albany, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 15

1/3 cup butter, softened
1 cup packed brown sugar
2 large eggs
1-1/2 cups unsweetened applesauce
1/2 cup plus 3 tablespoons brewed coffee, room temperature, divided
2 cups all-purpose flour
1/4 cup plus 3 tablespoons baking cocoa, divided
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
1-1/2 cups raisins
3/4 cup chopped walnuts
1-1/3 cups confectioners' sugar

Steps:

  • In a large bowl, cream butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and 1/2 cup coffee. Combine the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins and walnuts., Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar and remaining baking cocoa and coffee; drizzle over cake.

Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.

CINNAMON SPICE CAKE WITH FIG BUTTERCREAM, WHITE CHOCOLATE GANACHE AND BUTTERMILK CARAMEL



Cinnamon Spice Cake with Fig Buttercream, White Chocolate Ganache and Buttermilk Caramel image

This recipe includes my favorite flavors and a component (buttermilk caramel) from the best cake I have ever tasted in my life.

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 12 to 14 servings

Number Of Ingredients 25

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for buttering the pans
1 cup shortening
1 cup lightly packed dark brown sugar
1 cup granulated sugar
4 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup (1 stick) unsalted butter, at room temperature
1 pound confectioners' sugar
3 tablespoons fig butter (see Cook's Note)
2 to 3 teaspoons buttermilk, optional, for thinning the frosting if needed
1 1/2 cups granulated sugar
3/4 cup buttermilk
1/2 cup (1 stick) unsalted butter
2 tablespoons corn syrup
1 teaspoon baking soda
1 teaspoon vanilla
24 ounces good-quality white chocolate, chopped or chips
1 cup heavy cream

Steps:

  • For the cinnamon spice cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and lightly butter.
  • In the bowl of a stand mixer, beat the butter, shortening, brown sugar and granulated sugar together until smooth. Beat in the eggs 1 at a time until smooth and light. Stir together the buttermilk and vanilla in a separate small bowl. Sift together the flour, cinnamon, baking powder, baking soda, nutmeg and allspice in a large bowl. Alternately add the flour mixture and buttermilk mixture in thirds to the mixer bowl, blending well after each addition.
  • Pour the batter into the prepared pans and bake until a cake tester inserted in the center of the cakes comes out clean, about 35 minutes. Cool about 5 minutes, then turn out onto a cooling rack to cool completely, about 10 minutes.
  • For the fig buttercream: In a clean bowl of a stand mixer, cream the butter until smooth. Add the confectioners' sugar and beat until incorporated. Mix in the fig butter. Add the buttermilk if needed to thin to a spreading consistency.
  • For the buttermilk caramel: Combine the granulated sugar, buttermilk, butter, corn syrup and baking soda in a LARGE pot. Do not use a saucepan; it may boil over. Bring the ingredients to a boil and reduce the heat to low but still bubbling. Cook, stirring very frequently, until golden brown, 8 to 9 minutes. Remove from the heat and add the vanilla. Let cool.
  • For the white chocolate ganache: Put the white chocolate in a heatproof bowl. Heat the cream in a saucepan until just simmering. Pour the cream over the chocolate and let stand for 5 minutes. Stir until smooth and melted. Refrigerate until cooled completely, about 20 minutes. Transfer the ganache to a clean bowl of a stand mixer fitted with the whisk attachment and whip until smooth.
  • To assemble the cake: Slice each cake layer in half horizontally. Place a layer on a plate or cake stand and cover with fig buttercream. Repeat with 2 more layers and the buttercream. Put the final cake layer on top, then frost the top and sides with the white chocolate ganache. Pour the buttermilk caramel over the top of the cake to drizzle down. Serve with more caramel sauce if desired.

PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING



Pumpkin Spice Cake With Chocolate-Pecan Filling image

Provided by Food Network Kitchen

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 27

Unsalted butter, for the pans
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 15-ounce can pure pumpkin
1 1/2 cups sugar
2 teaspoons grated orange zest
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 1/4 cups vegetable oil
1 cup sugar
1 quart heavy cream
1/4 cup dark corn syrup
2 tablespoons cold unsalted butter, cut into small pieces
8 ounces semisweet chocolate, chopped
1 tablespoon vanilla extract
1/8 teaspoon salt
2 cups pecans, toasted and chopped
6 ounces bittersweet chocolate, chopped
1 tablespoon unsweetened cocoa powder
1 stick unsalted butter, cut into small pieces
2 teaspoons honey

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper.
  • Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter.
  • Transfer the pans to the oven and bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely.
  • Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour.
  • Assemble the cake: Cut each cake in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate until set, about 1 hour.
  • Make the glaze: Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl. Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth. Let cool to room temperature, then spread on the cake, letting the excess drip down the sides. Refrigerate until the glaze sets, about 10 minutes.

PUMPKIN-SPICE CAKE WITH CHOCOLATE CHIPS



Pumpkin-Spice Cake with Chocolate Chips image

This pumpkin cake recipe from pastry chef Katherine Thompson satisfies both seasonal and cocoa cravings, thanks to a combination of ground cinnamon, cloves, ginger, and nutmeg, plus canned pumpkin purée.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 16

Nonstick cooking spray with flour
3 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
2 cups canned pumpkin puree
2 1/2 cups sugar
4 large eggs
1 cup vegetable oil
1 1/4 cups chocolate chips
3 tablespoons creme fraiche
3/4 to 1 cup confectioners' sugar, sifted

Steps:

  • Make the cake: Preheat oven to 350 degrees. Spray an 8-to 10-cup Bundt pan with cooking spray; set aside.
  • Sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together into a medium bowl; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix together pumpkin, sugar, and eggs on medium speed. With the mixer running, slowly add oil. Add flour mixture and chocolate chips; mix on low speed until just combined.
  • Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center comes out clean, 70 to 80 minutes. Transfer to a wire rack and let cool for 20 minutes before inverting cake onto rack or serving plate.
  • Make the creme fraiche glaze: Meanwhile, in a small bowl, mix together creme fraiche and 3/4 cup confectioners' sugar until smooth. Add more confectioners' sugar as necessary to reach desired thickness. Drizzle glaze over cake and serve.

CHOCOLATE SPICE CAKE



Chocolate Spice Cake image

This recipe for a chocolate version of spice cake is very moist and features prominent clove and cinnamon flavors.

Provided by Maura

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 10

Number Of Ingredients 9

½ cup butter
1 cup white sugar
2 eggs
½ cup sour milk
1 pinch ground cloves
1 cup all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 (1 ounce) square semisweet chocolate

Steps:

  • In a large bowl, cream together the butter or margarine and sugar. Add the eggs, beating well after each addition.
  • In another bowl, sift together the flour and spices. Blend these dry ingredients into the sugar mixture.
  • Dissolve the soda in the sour milk, and add to the batter.
  • Grate the chocolate, and add to the batter.
  • Pour batter into a greased and floured 8 inch round pan. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until done.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 32.1 g, Cholesterol 62.1 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 155.7 mg, Sugar 22.1 g

CHOCOLATE SPICE ZUCCHINI CAKE



Chocolate Spice Zucchini Cake image

Make and share this Chocolate Spice Zucchini Cake recipe from Food.com.

Provided by Iron Bloomers

Categories     Dessert

Time 1h15m

Yield 1 ten inch tube cake, 12 serving(s)

Number Of Ingredients 15

1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup cocoa
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon salt
1 1/4 cups brown sugar, packed
3/4 cup oil
2 eggs
1 teaspoon vanilla
1 1/2 cups grated zucchini
1/2 cup chopped walnuts
1/2 cup raisins

Steps:

  • Grease and flour a 10-inch fluted tube pan.
  • Preheat oven to 350°.
  • Stir together flour, baking powder, cocoa, spices, salt and baking soda; set aside.
  • In large bowl beat oil and brown sugar till well combined.
  • Add eggs and vanilla, blending well.
  • Stir in zucchini.
  • Stir nuts and raisins into dry mixture and then stir dry into the wet mixture until well mixed.
  • Pour into prepared pan.
  • Bake 350° 45-50 minutes till it tests done.
  • Cool 15 minutes, then turn out and finish cooling on wire rack.
  • Serve plain or topped with Cool whip/or whipped cream.

CHOCOLATE-PUMPKIN SPICE CAKE



Chocolate-Pumpkin Spice Cake image

My version of moist pumpkin cake with cocoa and chocolate chips added for a yummy chocolate, pumpkin, and spice cake taste. Melts in your mouth. You must try it! Ice with your favorite chocolate buttercream frosting.

Provided by STARFLOWER

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 24

Number Of Ingredients 12

cooking spray
2 cups white sugar
1 cup canola oil
4 large eggs
2 cups canned pumpkin
2 cups all-purpose flour
¼ cup baking cocoa
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.
  • Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.
  • Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 31.5 g, Cholesterol 31 mg, Fat 12.6 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 203.7 mg, Sugar 21.3 g

CHOCOLATE SPICE CAKE



Chocolate Spice Cake image

We like a glass of ice-cold milk to accompany this cake recipe. Baked with dried cranberries, golden raisins, and ginger, the cake gets a gentle tang from sour cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Yield Makes 1 eight-inch bundt cake

Number Of Ingredients 16

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 cup all-purpose flour, plus more for pan
1 tablespoon fresh ginger, grated
1/4 cup water
1/2 cup dried cranberries
1/4 cup golden raisins
1/4 cup cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
Chocolate Fudge Frosting

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a six-cup Bundt pan, and set aside. Place the grated ginger, water, cranberries, and raisins in a small saucepan, and bring to a boil. Reduce to a simmer, and cook until the liquid has evaporated, about 5 minutes. Set aside to cool.
  • In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, salt, and ground ginger. Place the butter and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla. Add the flour mixture and sour cream in alternate small batches, starting and ending with the flour mixture; beat just until combined. Fold in dried fruit mixture.
  • Pour the batter into the prepared pan, and bake for 40 to 50 minutes, or until a cake tester inserted into center comes out clean. Remove from the oven, transfer to a wire rack, and let cake cool in the pan for 30 minutes. Invert the cake onto a wire rack to cool completely.
  • Place cake on a cake plate or serving platter, and tuck pieces of waxed paper under the edges of the cake to keep the plate clean. Apply a thick coating of chocolate fudge frosting to cake, using a small offset or rubber spatula. Remove waxed paper before serving.

CHOCOLATE LEAVES FOR ORANGE SPICE CAKE



Chocolate Leaves for Orange Spice Cake image

Use these edible chocolate leaves to create the poinsettia that tops our Orange Spice Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 30 leaves

Number Of Ingredients 3

30 pesticide-free lemon leaves, (20 small leaves and 10 large leaves)
10 ounces white chocolate, finely chopped
Green and pink gel-paste food coloring

Steps:

  • Gently clean leaves using a damp paper towel. Let dry completely on a baking sheet lined with paper towels.
  • Heat chocolate in a heatproof bowl set over a pan of simmering water until almost melted. Remove from heat; stir until smooth. Transfer one-third of the chocolate to a small bowl; tint green. Tint remaining chocolate pale pink.
  • Using a pastry brush, generously coat undersides of 20 small leaves with pink chocolate and 10 large leaves with green chocolate. Place leaves, chocolate sides up, on baking sheets lined with parchment. Freeze until firm, about 10 minutes.
  • Starting at stem ends, peel leaves from chocolate; discard leaves. Transfer chocolate leaves to baking sheets lined with clean parchment paper; refrigerate until ready to use.

CHOCOLATE CHIP-PUMPKIN SPICE CAKE



Chocolate Chip-Pumpkin Spice Cake image

A yummy cake for fall or any time of year.

Provided by Ariel A

Time 1h10m

Yield 12

Number Of Ingredients 13

2 cups white sugar
2 cups pumpkin puree
¾ cup vegetable oil
4 large eggs
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 ½ cups bran flakes cereal
1 cup chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix sugar, pumpkin, oil, and eggs together in a bowl. Add flour, baking powder, cinnamon, baking soda, cloves, and ginger and mix well. Add bran flakes, chocolate chips, and walnuts; gently mix. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 510 calories, Carbohydrate 66.2 g, Cholesterol 62 mg, Fat 26.6 g, Fiber 4.7 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 240.2 mg, Sugar 43.5 g

CHOCOLATE SPICE CAKE WITH POTATO



Chocolate Spice Cake with Potato image

Mashed potatoes give this chocolate spice cake a wonderful texture.

Provided by Barbara

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

1 potato, cubed
1 cup butter
2 cups packed brown sugar
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup milk
1 (1 ounce) square semisweet chocolate, melted
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and mash. Grease and flour a 10 inch Bundt pan.
  • Cream butter, gradually add brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in mashed potatoes.
  • Combine flour, baking powder, cinnamon, nutmeg, and cloves; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in melted chocolate and pecans. Pour batter into a prepared 10 inch Bundt pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour or until cake tests done. Cool in pan 20 minutes; remove cake from pan, and cool completely before serving.

Nutrition Facts : Calories 475.4 calories, Carbohydrate 59.2 g, Cholesterol 104.3 mg, Fat 25 g, Fiber 2.2 g, Protein 6.5 g, SaturatedFat 11.6 g, Sodium 233.9 mg, Sugar 38.5 g

ASIAN FIVE-SPICE CHOCOLATE CAKE



Asian Five-Spice Chocolate Cake image

Provided by Christian Thornton

Categories     Chocolate     Dessert     Bake     Spice     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 16 servings

Number Of Ingredients 8

7 ounces fine-quality unsweetened chocolate, finely chopped
6 ounces fine-quality bittersweet chocolate, finely chopped
1/2 cup water
1 1/4 cups sugar
4 teaspoons Chinese five-spice powder
2 1/4 sticks unsalted butter, cut into pieces and softened
6 large eggs
Accompaniment: ginger cream

Steps:

  • Preheat oven to 350°F. Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper.
  • Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
  • Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held). Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
  • Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering. Remove from water bath and cool 2 hours in pan on a rack.
  • Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
  • Serve cake in thin slices.

CHOCOLATE POTATO SPICE CAKE



Chocolate Potato Spice Cake image

Make and share this Chocolate Potato Spice Cake recipe from Food.com.

Provided by adopt a greyhound

Categories     Dessert

Time 1h10m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 11

2 cups sugar
1 cup butter or 1 cup shortening
1 cup mashed potatoes
1/4 cup cocoa
4 eggs
3/4 cup milk
1 teaspoon nutmeg
1 teaspoon clove
1 teaspoon cinnamon
2 teaspoons baking powder
2 cups flour

Steps:

  • Preheat oven to 350 Deg.
  • In a large mixing bowl, blend butter and sugar. Add potatoes and cocoa.
  • Add eggs and milk.
  • Mix together flour, BP,spices and add to other ingredients.
  • Pour into a greased 13 X 9 inch pan.
  • Bake at 350 deg. for 1 hour.
  • When cooled, top with your choice of frosting.

Nutrition Facts : Calories 397.8, Fat 18.1, SaturatedFat 10.7, Cholesterol 105.2, Sodium 280.8, Carbohydrate 54.7, Fiber 1.4, Sugar 33.7, Protein 5.6

PUMPKIN SPICE CAKE WITH WHITE CHOCOLATE GLAZE



Pumpkin Spice Cake with White Chocolate Glaze image

Provided by My Food and Family

Categories     Recipes

Time 1h5m

Number Of Ingredients 8

1 package spice cake mix
3 eggs
1 can (15 oz.) pumpkin
2/3 cup nonfat evaporated milk
1/3 cup unsweetened applesauce
3 Tbsp nonfat evaporated milk
1 cup white chocolate chips
1 tsp ground cinnamon

Steps:

  • 1. Preheat oven to 350 degrees F. Spray 12 cup bundt pan with butter flavored cooking spray. Set aside.
  • 2. In a large mixing bowl, combine cake mix, eggs, pumpkin, 2/3 cup evaporated milk, and applesauce. Using electric mixer, beat at medium speed for 2 minutes. Pour into bundt pan.
  • 3. Bake 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack for 25 minutes; invert onto rack to cool completely.
  • 4. Meanwhile, in a small sauce pan heat 3 Tbsp. of evaporated milk over medium heat just to a boil. Remove from heat and add white chocolate chips, stir until smooth. Stir in cinnamon. Drizzle glaze over cake.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

DARK CHOCOLATE, ORANGE, PUMPKIN-SPICE CAKE



DARK CHOCOLATE, ORANGE, PUMPKIN-SPICE CAKE image

Categories     Chocolate     Orange

Yield 16

Number Of Ingredients 17

2 ½ cups wheat flour
2 cups sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, beaten
2 cups pumpkin
4 teaspoons orange zest
½ cup orange juice (about 1 large orange)
½ cup olive oil
1 teaspoon vanilla
1 cup chopped pecans
1 cup dark (semisweet) chocolate chips

Steps:

  • Preheat oven to 350 degrees. Prepare Bundt pans with oil and flour. Mix dry ingredients in a small bowl. Mix wet ingredients in a large bowl. Stir dry ingredients into wet ingredients just until batter is moist. Stir in pecans and chocolate chips. Pour batter into prepared Bundt pans, smoothing tops. Bake 50-60 minutes. Let cool 10 minutes. Gently turn over and remove cakes. Sprinkle tops of cakes with confectioners' sugar. Bake 18 to 25 minutes if using 6 mini Bundt pans. Can also be made in two 9x5-inch loaf pans for 50-60 minutes.

ORANGE SPICE CAKE WITH WHITE CHOCOLATE POINSETTIA TOPPER



Orange Spice Cake with White Chocolate Poinsettia Topper image

The realistic -- and edible -- poinsettia, made from white chocolate and marzipan, adds dramatic flair.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 22

Vegetable oil, cooking spray
3 cups all-purpose flour, plus more for pans
1 cup boiling water
3/4 teaspoon baking soda
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed light-brown sugar
1 tablespoon finely grated orange zest, plus 1/4 cup fresh orange juice
1/2 cup unsulfured molasses
1/4 cup Cointreau (optional)
1/4 cup dark corn syrup
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
1 cup walnuts, toasted, finely chopped
Easy Seven-Minute Frosting
Chocolate Leaves for Orange Spice Cake
1/2 ounce marzipan

Steps:

  • Preheat oven to 350 degrees. Coat three 6-inch round cake pans with cooking spray. Line bottoms with parchment; coat parchment with cooking spray. Dust with flour; tap out excess. Set aside.
  • Stir boiling water and baking soda in a small bowl; set aside. Sift together flour, spices, salt, and baking powder into a large bowl; set aside.
  • Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed; mix in molasses, liqueur if desired, orange juice, corn syrup, and baking soda mixture. Mix in flour mixture, then eggs and vanilla. Stir in nuts.
  • Divide batter among prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let cool on racks 15 minutes. Invert to unmold onto racks; remove parchment. Reinvert; let cool completely. Store cakes at room temperature, wrapped well in plastic, up to 1 day.
  • Trim tops of cakes flat. Spread 1/2 cup frosting on cut side of 1 layer. Top with a second layer; spread with 1/2 cup frosting. Top with final layer, cut side down. Spread remaining frosting over top and sides, smoothing with an offset spatula.
  • Place 6 or 7 green chocolate leaves on top of cake in a circle with tips facing out, overhanging sides slightly. Place 12 to 15 pink leaves on top of green leaves, leaving a hole in center. Roll marzipan into six to eight 1/8-inch balls; taper one end of each into a point. Place marzipan buds in center, point side down. Serve immediately or refrigerate up to 8 hours. Bring to room temperature before serving.

CHOCOLATE PEAR SPICE CAKE



Chocolate Pear Spice Cake image

This cake is moist and delicious especially when served warm with whipped cream. It is a very attractive cake. It looks and tastes as though you went to a lot of trouble, but it is really so easy and quick to throw together. Serve warm cake with a sprinkle of powdered sugar and a dollop of whipped topping.

Provided by Carlee

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 1h20m

Yield 16

Number Of Ingredients 12

3 eggs
1 ⅓ cups applesauce
3 tablespoons molasses
½ cup butter, melted
1 (18.5 ounce) package yellow cake mix
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground cloves
1 tablespoon finely shredded orange peel
1 small Bosc pear, peeled and thinly sliced
½ cup pecans, chopped
1 (2.6 ounce) bar milk chocolate, coarsely chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
  • Use an electric mixer to beat the eggs, applesauce, molasses, and butter in a large bowl. Beat in the cake mix along with the cinnamon, nutmeg, cloves, and orange peel. Mix on medium speed for 4 minutes. Pour batter into prepared pan. Top the unbaked cake with pear slices; sprinkle evenly with the pecans and chopped chocolate.
  • Bake in preheated oven until a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Cool for 25 minutes before removing from pan.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 36 g, Cholesterol 51.9 mg, Fat 14.7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 5.7 g, Sodium 274 mg, Sugar 22.2 g

CHOCOLATE DECADENCE SPICE CAKE



Chocolate Decadence Spice Cake image

Looking for a tasty dessert? Then check out this chocolate spice cake that's served with whipping cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 10

28 oz semisweet baking chocolate, chopped (6 1/2 cups)
2/3 cup butter
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
5 eggs
3 tablespoons granulated sugar
2 tablespoons Gold Medal™ all-purpose flour
1 3/4 cups whipping cream
2 tablespoons powdered sugar
Cinnamon sticks, broken, if desired

Steps:

  • Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. In medium microwavable bowl, melt 16 oz of the chocolate and the butter uncovered on High 1 minute, then in 30-second increments, stirring until smooth. Stir in ground cinnamon and allspice. Cool slightly.
  • In large bowl, beat eggs with electric mixer on high speed until foamy. Beat in granulated sugar and flour on low speed until blended. Gradually add chocolate mixture, beating on medium speed just until blended. Pour into pan.
  • Bake 30 to 35 minutes or until cake is set 2 inches from edge. Immediately run knife around edge of pan to loosen cake. Cool in pan on cooling rack 20 minutes. Remove side of pan; cool completely, about 2 hours.
  • Place remaining 12 oz chocolate in heatproof bowl. In small microwavable bowl, heat 3/4 cup of the whipping cream uncovered on High 45 seconds or until simmering. Pour over chocolate. Let stand 2 minutes; stir until smooth. Pour over cooled cake. Refrigerate until serving time.
  • Just before serving, in chilled small bowl, beat remaining 1 cup whipping cream and the powdered sugar on high speed until soft peaks form. Serve whipped cream with cake. Garnish with cinnamon stick pieces.

Nutrition Facts : Calories 590, Carbohydrate 49 g, Fat 8, Fiber 4 g, Protein 8 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 115 mg

WINTER SPICE CAKE WITH CHOCOLATE TREES



Winter spice cake with chocolate trees image

Cut into this stunning cake to reveal gold layers of vanilla and spice sponges. Top with our chocolate Christmas trees or try candy canes or chocolate snowflakes

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 1h30m

Number Of Ingredients 20

225ml vegetable oil , plus extra for the tin
375g plain flour
3 tsp baking powder
1½ tsp bicarbonate of soda
375g golden caster sugar
1½ tsp mixed spice
½ tsp fine salt
300ml buttermilk
1½ tsp vanilla extract
3 large eggs
5ml red food colouring gel , we used Dr Oetker (liquid colouring will fade during baking) (optional)
250g pack slightly salted butter , at room temperature
900g icing sugar
1 tsp vanilla extract
500g tub full-fat soft cheese
edible gold spray (optional)
75g white chocolate
green food colouring gel (optional)
sprinkles
200g white chocolate , chopped or grated

Steps:

  • MAKE THE CAKE Heat oven to 180C/160C fan/gas 4. Oil and line the base and sides of three 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm.
  • Mix the flour, baking powder, bicarbonate of soda, sugar, mixed spice and salt in a bowl.
  • Whisk the buttermilk, oil, vanilla extract and 75ml water with the eggs until smooth. Pour the wet ingredients into the dry and whisk until well combined. Scoop about a third of the cake mixture into a tin. If using, mix the food colouring into the remaining batter and divide this between the other tins. Bake for 25-30 mins, or until the cakes have risen and a skewer inserted into the centre comes out clean.
  • Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the parchment and cool. The sponges will keep, wrapped tightly in cling film, for three days, or wrap and freeze for up to two months.
  • NOW MAKE THE ICING Beat the butter with half the icing sugar and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until combined - don't overmix or the icing may become runny.
  • NEXT, ASSEMBLE THE CAKE Put one of the red sponges on a cake stand or cake board, sticking it down with a small blob of icing. Sandwich with the gold sponge, being generous with the icing. Top with more icing and the final red sponge, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don't worry about completely covering the sponges at this stage. This is called a crumb coat and ensures that your final layer is crumb-free. Make space in the fridge and chill for 30 mins to allow the icing to firm up.
  • MAKE THE CHOCOLATE TREES Melt the white chocolate in the microwave, or in a small bowl over a pan of simmering water. Stir in a spot of green food colouring gel if you want to make them green. Transfer to a piping bag and leave to firm up for a few mins (this will make the trees thicker). Line a baking sheet with parchment.
  • Snip off the end of the piping bag and quickly pipe the chocolate backwards and forwards in thin lines to create little Christmas trees (ours were 7-10cm tall).
  • Decorate with sprinkles and chill until you're ready to decorate the cake.
  • ICE THE CAKE Once the crumb coat is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.
  • Meanwhile, for the chocolate drip, melt the white chocolate in a bowl set over a pan of lightly simmering water or in the microwave in short bursts. Pour into a disposable piping bag and set aside to firm up a little - you want it to be pourable but not too runny.
  • Remove the cake from the fridge. If you like, you can use an edible gold spray to cover the surface in a thin layer of shimmer. When the white chocolate is the correct consistency, snip off the end of the piping bag and pipe drizzles down the side of the cake. Fill in the top with the remaining chocolate. Push them into the white chocolate topping before it sets.

Nutrition Facts : Calories 655 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 70 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

CHOCOLATE SPICE CAKE WITH CARAMEL FROSTING



CHOCOLATE SPICE CAKE WITH CARAMEL FROSTING image

This is a perfect cake for fall weather. The caramel frosting is a bit tricky--you have to work quickly before it hardens. But the results are fantastic! Recipe & photo: tasteofhome.com

Provided by Ellen Bales

Categories     Cakes

Time 1h

Number Of Ingredients 19

3 oz unsweetened chocolate, chopped
1/2 c butter, softened
1 c sugar
1 c packed brown sugar
3 eggs
2 c cake flour
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground allspice
1/8 tsp ground cloves
1 1/3 c milk
FROSTING:
1 c plus 2 tbsp. packed brown sugar
3/4 c heavy whipping cream
6 Tbsp butter, cubed
1 1/2 c confectioners' sugar
1/4 tsp vanilla extract
caramel popcorn with peanuts, optional

Steps:

  • 1. Line the bottoms of two well-greased 9-in. round baking pans with parchment paper; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly.
  • 2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition.
  • 3. Transfer batter to prepared pans. Bake in a preheated 350-degree oven for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  • 4. In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla.
  • 5. Place one cake layer on a serving plate; immediately pour half of the hot frosting over the cake. Top with remaining cake layer. Pour remaining frosting over top of cake. If desired, top with caramel popcorn.

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