Spiced Chocolate Cake with Cream Cheese Frosting
- For the cake
- 80 grams Dark chocolate (at least 55% cocoa)
- 4 eggs
- 180 grams butter
- 200 grams sugar
- 400 grams Pastry flour
- 4 tablespoons Cocoa
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 pinch ground allspice
- 1 pinch ground Anise seed
- 2 ½ teaspoons Baking powder
- 5 tablespoons Whipped cream
- For the topping
- 100 grams Dark chocolate (at least 55% cocoa)
- 40 grams Whipped cream
- black Food coloring (fat-soluble)
- powdered sugar (for dusting)
Preheat the oven to 180°C (approximately 350°F). Chop the chocolate coarsely, melt over a hot water bath, remove from the heat and let cool. Separate the eggs. Beat the butter and sugar until creamy, gradually mix in the egg yolks with a pinch of salt, combine the flour, cocoa powder, spices and baking powder and stir into the mixture. Whip the egg whites until stiff and fold in. Grease a springform pan, fill with the batter and bake for about 50 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven, let cool briefly then invert onto a wire rack to cool completely.
For the topping: Chop the chocolate. Bring the cream to a boil, pour over the chocolate and stir gently until emulsified. Tint with food coloring and let cool slightly.
Place a cake ring around the cake. Spread the chocolate icing over the cake and set aside until set. Dust with powdered sugar.
For the cream cheese frosting: Whip the cream with the vanilla sugar then stir into the cream cheese. Remove the cake ring from the cake and top with the cream cheese frosting to serve.