Spiced chocolate cake

  • Serves 12
  • Prep 25 minutes
  • Total time 2 hours, plus cooling and decorating time
5.0/5 rating (1 votes)
Spiced chocolate cake
Spiced chocolate cake

step by step

  • 1Preheat the oven to 170°C, fan 150°C, gas 3. Grease a 20cm round deep cake tin and line the base and sides with baking paper.
  • 2Pour the milk into a jug and add the lemon juice. Set aside for 15 minutes – the milk will start to curdle slightly. Sift the flour, bicarbonate of soda, cocoa powder and mixed spice into a bowl.
  • 3Place the butter and sugar in a large mixing bowl and beat with a hand-held electric whisk until pale and creamy. Gradually beat in the eggs, then fold in the flour and milk mixtures until thoroughly combined. Fold in the melted chocolate.
  • 4Spoon the mixture into the prepared tin and gently level the surface. Bake for 1 hour 20 minutes – 1 hour 30 minutes until the cake is risen, firm to the touch and a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.
  • 5To make the buttercream, place the butter in a bowl and beat with an electric hand-held whisk until very soft and creamy. Gradually beat in the icing sugar and vanilla extract.
  • 6Use a serrated knife to slice the cake in half horizontally. Sandwich the cake back together with two-thirds of the buttercream and spread the rest over the top and sides of the cake in a thin layer. Place the cake on a sheet of baking paper on a board and decorate.
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You will need

For the cake

  • 100g butter, softened, plus extra for greasing
  • 250ml semi-skimmed milk
  • 1 tbsp lemon juice
  • 275g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tbsp cocoa powder
  • 2 tsp ground mixed spice
  • 225g caster sugar
  • 2 large eggs, beaten
  • 100g dark chocolate, melted and slightly cooled

For the buttercream

  • 125g unsalted butter, softened
  • 250g icing sugar, sifted, plus extra for dusting
  • 1 tsp vanilla extract