Bittersweet Chocolate Spice Cake Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 All purpose flour2 Large
 Baking powder2 Teaspoon
 Salt1⁄2 Teaspoon
 Ground cinnamon1 Teaspoon
 Ground allspice1⁄2 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Ground coriander1⁄2 Teaspoon
 Butter1⁄2 Cup (8 tbs)
 Vanilla extract2 Teaspoon
 Almond extract1⁄2 Teaspoon
 Sugar2 Cup (32 tbs)
 Eggs4 , beaten
 Milk1 Cup (16 tbs)
 Unsweetened chocolate5 Ounce, grated


1. Sift the flour, baking powder, salt, and spices together and blend thoroughly; set aside.
2. Cream butter with extracts. Gradually add sugar, creaming thoroughly. Add eggs in fourths, beating thoroughly after each addition.
3. Beating only until blended after each addition, alternately add dry ingredients in fourths and milk in thirds to creamed mixture. Fold in chocolate until blended. Turn batter into 2 greased 9-inch round layer cake pans and spread evenly to edges.
4. Bake at 375°F 30 minutes, or until cake tests done.
5. Cool about 10 minutes. Gently run a spatula around sides of pan. Cover cake with a wire rack and invert. Remove pan, turn cake right side up, and cool completely. Fill and frost with Caramel Fudge Frosting.