I know it has been quite a while since I’ve written about dessert – especially chocolate! For my birthday last month, my sister and cousins took me to a wonderful Mexican restaurant and I had a fantastic Chicken Mole and it reminded me that chocolate, with some spices added, and needed to be included.
So here is a cake that is really moist with a nice crumb, richly spiced and not too sweet (except for the vanilla glaze which really does go well with the cake). I’m not much of a frosting person – I’d rather have a huge dollop of whipped cream (flavored with rum or Bailey’s or crème de cocoa, or something similar) or some rich, chocolate ice cream.
But as they used to say, you pay’s your money and you take’s your chance! So do it with or without, and for those of you who like both….as Nike says, Just Do It!
Chocolate Spice Cake
- 1-3/4 c all-purpose flour
- 1-3/4 c sugar
- 1/3 c unsweetened cocoa
- 2 tsp. Baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg (freshly ground is best)
- 1/4 tsp. ground allspice
- 1/8 tsp. salt
- 1-1/2 c applesauce (plain or cinnamon; not fruit flavored)
- 1/2 c milk
- 1/4 c unsalted butter (1 stick), melted
- 1 tsp. pure vanilla extract or vanilla paste
- 1 c chopped nuts, optional
- 1/2 c raisins
- Vanilla Glaze (recipe follows)
- 1/2 c chopped nuts or toasted coconut (on top), optional
Preheat oven to 350. Grease and flour a 13 x 9 baking pan or a full size Bundt pan. If using a Bundt pan, be sure all crevices are well coated. (Instead of white flour, you can “flour” with sifted cocoa so you don’t get white stuff on the sides.)
In a large bowl, combine flour, sugar, cocoa, baking soda, cinnamon, nutmeg, allspice and salt. Stir in applesauce, milk, melted butter and vanilla Mix until well blended but don’t over-beat. Add nuts if desired, and raisins.
Bake for 40-45 minutes (Bundt cake may take longer) or until toothpick inserted into the middle comes out clean. Cool sheet cake completely in the pan; cool Bundt cake about 10 minutes in the pan, then turn out on cooling rack, flat side down and cool to room temperature.
Drizzle with vanilla glaze (or whipped cream, ice cream, or powdered sugar).
- 1-1/4 c powdered sugar
- 2 Tbsp. soft unsalted butter (room temperature)
- 1 to 2 Tbsp. hot water or milk, divided
- 1/2 tsp. vanilla or vanilla paste.
Combine all ingredients in a medium sized bowl, starting with 1 tbsp. of the water or milk. Beat or whisk until smooth, adding a few more drops of water or milk if needed. Continue beating or whisking until a smooth, pourable glaze forms. Drizzle over cake. Sprinkle with chopped nuts or toasted coconut if desired. Glaze should get shiny as it sets up.
Makes about 3/4 cup glaze; 12 – 16 serving of cake