It’s time to party, eat cake and celebrate! This chocolate spice cake was the perfect fall treat to celebrate my brother’s birthday!
It’s kind of a big deal, my eldest brother turned 40!! What this is crazy, time is just flying by; it makes me think how important every little moment is, who we spend it with and what we choose to do in those moments. I’ve been lucky to have spent so much time with my brother and his family at the cottage; swimming, boating, hanging out at the dock and just having good laughs (mostly of him dancing) at the dinner table.
To celebrate Jeremy’s birthday his wife wanted to throw a surprise party with family and friends (although I’m not sure how much of a surprise it was, but it was still a lot of fun). There was a house packed with people, endless amounts of food and drink, and of course cake and more cake!
In the spirt of fall the cake was full of rich flavours, moist and chocolatey. This chocolate spice cake was a nice change from the standard pumpkin desserts at this time of year. The bundt cake was flavoured with cinnamon, nutmeg and cloves – the spices complimented the chocolatey cake exquisitely, and was topped with cream cheese icing and dusted with more cinnamon, yum!
I did the chocolate spice cake in a bundt pan instead of using the classic round cake pans. It was a good choice, not only did it look beautiful but it was so moist. Whether this was because of the pan or not, I’m not really sure, but I do know the next time I make this cake I’m doing it with a bundt pan. Bundt pans can be a little scary to work with as it can be difficult to get the cake out of the pan without ruining the design of the cake (leaving chunks on it behind in the pan) or wrecking the pan altogether. A good tip that I used this time around was freezing the baked cake while still in the pan. Once it was frozen I could easily slide a small spatula down the side of the cake to release the cake from the sides then banged it out the on the counter and Voila!!!
- 1½ cups Stirling unsalted butter (at room temperature)
- 6 eggs
- 4 cups all-purpose flour
- 1½ cups unsweetened cocoa powder, sifted
- 2 teaspoons baking soda
- 1½ teaspoons baking powder
- 1¼ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- 4 cups sugar
- 4 tsp vanilla
- 3 cups milk
- Cream Cheese Icing
- ½ cup cream cheese, softened
- ½ cup Stirling unsalted butter, softened
- 2½ cups icing sugar, sifted
- 2-3 Tablespoons whipping cream
- cinnamon for dusting
- Preheat oven to 350˚F degrees
- Grease Bundt pan and set aside
- In a large bowl sift together flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt
- Beat butter, gradually add sugar beating on medium high until light and fluffy
- Add eggs beating well after each one. Beat in vanilla.
- Alternate flour mixture with milk to butter mixture, beating on low just until combined. Make sure you scrape the bottom of the bowl
- Bake for 35-40mins,
- Let cool in pan on cooling rack
- Meanwhile make your icing.
- Beat butter and cream cheese together, add icing sugar and whipping cream. Beat until light and fluffy. Note: you want the icing to be on the soft side so it will run down the bundt cake a little. Add more whipping cream to achieve this (just a little at a time)
- Pipe icing over the bundt cake and sprinkle cinnamon on top
You can easily freeze any left over icing too