Hello all! It is a perfect Autumn day in Texas. Sunshine and clear blue skies with a cool, ever so welcome, calm breeze. Today I celebrate life! I woke up, I’m alive and feeling good. Well …okay, maybe a few aches and pains here and there …but hey, who is complaining? Not me! I got up, got moving, went on a nice morning walk and then stopped for a Spiced Pumpkin Latte from Panera Bread. A great start to a great day!
Speaking of celebrations, what better way to celebrate than with food. Am I right? Who is with me? And what better way to celebrate and share food than at my favorite link up party, Fiesta Friday. The recipe I have for today is one of my favorites, of all cakes, this one is in the top 5. It combines two of my favorite things; chocolate and those wonderful fall spices. What better cake for a fiesta, for a celebration, it is the perfect cake for any occasion!
This is a very moist cake with rich and decadent chocolate. Are you in love with chocolate? Do you want lots of it? This is the perfect cake for you! Wonderful autumn spices are the perfect compliment to this basic chocolate cake recipe.
When I make this cake it usually doesn’t last the weekend! My family knows not to waste any time getting their slice or two …before it all disappears! Maybe it will be a favorite of yours as well. Enjoy! 🙂
Chocolate Chocolate Spice Cake
By: Arl’s World
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1 tsp cinnamon
¼ tsp. black pepper
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
1 teaspoons pure orange extract
1 cup semi-sweet chocolate chips
1 cup hot water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine-inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and spices. Add the eggs, milk, oil and orange extract and chocolate chips, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thinner. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
The Chocolate Icing
4 tablespoons butter
1/2 cup packed brown sugar
2 tablespoons milk
1 1/2 cups confectioners’ sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
- In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.
- Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.
- Spread Quickly over cooled cake, as frosting will set up very fast.