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Chocolate-Spice Cake
Nb persons: 0
Yield: Makes one 10" round cake
Preparation time:
Total time:
Source: Kaite Brown Celebrates
| 8 oz. | bittersweet baker's chocolate, chopped |
| 1 1/4 c. | all-purpose flour |
| 1 tsp. | baking powder |
| 1 tsp. | baking soda |
| 3 | egg yolks |
| 1 1/4 c. | sugar |
| 1 c. | vegetable oil |
| 1 1/2 tsp. | cinnamon |
| 1/4 tsp. | cayenne pepper |
| 1/2 tsp. | ground ginger |
| 1/2 tsp. | salt |
| 4 | egg whites |
| powdered sugar for dusting |
1. Preheat oven to 350 degrees. Lightly spray 10"-round cake pan with nostick spray.
2. Place chocolate in a large food processor with flour, baking powder, and baking soda. Pulse mixture until combined and chocolate is finely chopped.
3. In a mixing bowl, beat egg yolks and half of the sugar with an electric mixer until pale. Reduce speed and add oil slowly. Add cinnamon, caynne, ginger and salt, and mix until combined. Add chocolate mixture to bowl.
4. In a separate mixing bowl, beat egg whites until frothy. Add the remaining sugar and beat until medium peaks form. Mix a third of egg whites into the chocolate mixture, then gently fold in the remainder.
5. Pour batter into pan and spread evenly. Bake until the sides pull away from the pan and a toothpick inserted in the middle comes out clean, about 40 minutes. Allow cake to cool, remove from pan, and dust with powdered sugar.
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