Spiced Chocolate Cake with Cream Cheese Frosting

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Spiced Chocolate Cake with Cream Cheese Frosting
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1 hr
ready in 1 hr 50 min.
Ready in


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)
For the cream cheese frosting
150 grams Whipped cream
2 packets Vanilla sugar
125 grams cream cheese

Preparation steps


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.