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Yield: 1 bundt cake (serves 8-10)
Spiced Dark Chocolate Cake
  • 8 ounces milk chocolate, chopped
  • 1/2 cup canola oil
  • 1 1/2 cup granulated sugar
  • 1 large egg
  • 1/3 cup heavy cream
  • 1 cup strong coffee
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup dutch process or dark cocoa powder
  • 1 tablespoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • pinch of cayenne pepper
  • 1/2 cup chocolate chips
  1. Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with non-stick spray and set aside. In a bowl, combine flour, cocoa, salt, baking soda and spices and mix with a spoon.
  2. Melt chocolate in either a double boiler or a large microwave-safe bowl (I melt in 30 second increments) and let cool. Whisk in oil, sugar, vanilla and heavy cream until smooth, then whisk in egg. Add in half of the flour + cocoa mixture, then half of the coffee and buttermilk, mixing until just combined. Add in the remaining flour mixture and then the remaining coffee and buttermilk, stirring until smooth. Lightly toss chocolate chips with a spoonful of flour, then fold into batter. Pour into bundt pan and bake for 40-45 minutes, or until inserted toothpick comes out almost clean.
  3. Let cool, then drizzle with glaze of your choice. I used a doubled recipe of this brown sugar glaze which was the perfect sweet accompaniment.
[slightly adapted from food and wine]

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