Menu: Mouth Watery, Specially Baked Spiced Chocolate Cake

Menu: Mouth Watery Specially Baked Spiced Chocolate Cake
Menu: Mouth Watery Specially Baked Spiced Chocolate Cake /Photo Credit: WomanandHome
Cake is the kind of special snack everybody likes eating. It is usually used in different kind of celebrations, ranging from wedding, birthday, anniversary and so on.

Cake is of various types and the one on the menu today we are baking the spiced chocolate cake for used for birthday celebrations. It is made using stout to add extra moisture and give a lovely malty flavour.

This rich and decadent spiced chocolate cake is filled with an indulgent salted caramel buttercream, topped with homemade honeycomb and a spiced chocolate ganache. This  showstopping birthday cake that is sure to be a hit with friends and family.

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For The Cake

Zest of 2 large oranges

4 large free-range eggs

350ml suflower oil

250g caster sugar

180g brown sugar

240ml buttermilk

1tbsp vanilla extract

280g plain flour

180g cocoa powder

2tsp baking powder

1tsp salt

3tsp mixed spice

1tsp bicarbonate of soda

200ml stout

For The Honeycomb

Butter, for greasing

200g caster sugar

5tbsp golden syrup

2tsp bicarbonate of soda

For The Ganache

250ml cream

3tsp ground cinnamon

Pinch of ground cloves

Zest of 1 orange

1tsp vanilla extract

300g dark chocolate

40g butter

For The Salted Caramel Buttercream

200g butter, softened slightly

200g icing sugar

2tbsp dulce de leche
or salted caramel

2 large pinches sea salt

1tsp vanilla

You Will Need

3 x 22cm springform
cake tins, oiled and lined 
with baking parchment

20cm square tin, for the honeycomb

2 disposable piping bags


  • Heat the oven to 180C. Beat together the orange zest, eggs, oil and sugars. Add the buttermilk and vanilla extract. Fold through the flour, cocoa, baking powder, salt, mixed spice and bicarbonate of soda. Add the stout, mix gently and pour into the prepared tins. Bake for 18-20 mins, or until the cakes are cooked through when tested with a skewer. Remove from the cake tins and allow cooling completely before icing.
  • To make the honeycomb, butter the tin. Melt the sugar and syrup on a gentle heat until the sugar dissolves. Once smooth, turn up the heat and simmer until it turns golden. Turn off the heat, add the bicarbonate of soda and beat. Scrape the mixture into the tin and leave to cool. Once it’s hard, break the honeycomb into large shards, reserving 1tbsp – and blitz this in a food processor to make a dust.
  • To make the ganache, heat the cream in a pan with the spices, orange zest and vanilla extract. Just before boiling, remove and allow standing for 15 mins for the flavours to infuse. Put the cream back on the heat and, once hot (but not boiling), remove and stir in the chocolate and butter. Mix until completely melted. Pour the mix into a piping bag and leave to cool slightly.

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  • To make the salted caramel buttercream, beat all the ingredients together until smooth. Fill another piping bag with your buttercream, and cut the end.
  • To decorate, pipe dots of buttercream round the edge of one of your sponges and fill the centre with a swirl. Smooth the middle with a palette knife. Cut the end o your ganache piping bag, and pipe the mixture in between the buttercream to get a drizzle effect. Top with another sponge and repeat. Finally, top with the third sponge. Pipe on a layer of buttercream and smooth with a palette knife. Pipe on a layer of ganache, leaving a 3cm gap around the edge. Cover this in your honeycomb dust and arrange the rest of the shards upwards, around the edge. Add a final drizzle of ganache over the edge to match the bottom 2 layers.

Adapted From: WomanandHome

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