Get ready to embark on a culinary journey that will tantalize your taste buds and transform your ordinary dessert experience! This Cocoa Spice Cake is not just another cake - it's a symphony of rich chocolate and warm spices that will transport you to a world of pure indulgence. Graham Kerr's legendary recipe combines the deep, luxurious notes of cocoa with the aromatic warmth of cinnamon and nutmeg, creating a dessert that's both sophisticated and comforting.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking soda, ground cinnamon, and ground nutmeg. Whisk the dry ingredients to ensure they are well combined and free of lumps.
- In a separate medium bowl, whisk together the vegetable oil, buttermilk, and eggs until smooth and fully incorporated. Make sure the eggs are at room temperature for better mixing.
- Create a well in the center of the dry ingredients and slowly pour in the wet ingredient mixture. Gently fold and mix the batter until just combined. Be careful not to overmix, as this can result in a tough cake.
- Pour the batter into the prepared cake pan, using a spatula to spread it evenly and tap the pan gently on the counter to release any air bubbles.
- Place the cake pan in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick or cake tester into the center of the cake. It should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out the cake onto a wire rack to cool completely.
- Once cooled, the cake can be served as is, or optionally dusted with powdered sugar, topped with whipped cream, or paired with a scoop of vanilla ice cream.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially eggs and buttermilk, are at room temperature. This helps create a smoother, more evenly mixed batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a dense, tough cake.
- Check for Freshness: Make sure your baking soda is fresh, as it's crucial for the cake's rise and texture.
- Pan Preparation: Properly greasing and flouring your pan or using parchment paper prevents sticking and ensures an easy release.
- Cooling is Key: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. This helps it set and prevents breaking.
- Serving Suggestions: Elevate your cake with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for an extra indulgent touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 40mg
