Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Salted Caramel Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 2 cups powdered sugar
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Slowly pour in the boiling water, stirring until the batter is smooth.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. While the cakes are cooling, prepare the salted caramel frosting.
10. In a medium saucepan over medium heat, melt the butter.
11. Add the brown sugar and cream, stirring constantly until the sugar has dissolved.
12. Attach a candy thermometer to the side of the pan and bring the mixture to a boil.
13. Cook the mixture, stirring occasionally, until it reaches 238°F (soft ball stage).
14. Remove the pan from the heat and stir in the salt.
15. Allow the mixture to cool for 5 minutes before gradually whisking in the powdered sugar until the frosting is smooth and creamy.
16. Once the cakes are completely cooled, place one cake layer on a serving plate.
17. Spread a layer of salted caramel frosting over the top of the cake.
18. Place the second cake layer on top of the frosting.
19. Spread a layer of frosting over the top and sides of the cake.
20. Garnish with additional salted caramel sauce, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 460
Fat: 20g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 330mg
Carbohydrates: 69g
Fiber: 2g
Sugar: 52g
Protein: 4g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use melted coconut oil instead of vegetable oil.
- You can use dark brown sugar instead of light brown sugar.
Variations:
- Add chopped nuts or chocolate chips to the cake batter.
- Add a teaspoon of espresso powder to the cake batter for a mocha flavor.
- Use a different frosting, such as cream cheese frosting or chocolate ganache.
Tips and tricks:
- Make sure to grease and line your cake pans with parchment paper to prevent the cakes from sticking.
- Don't overmix the batter, as this can result in a tough cake.
- Allow the cakes to cool completely before frosting them, or the frosting will melt.
- To make the frosting easier to spread, you can chill it in the refrigerator for 10-15 minutes before using it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can microwave individual slices of cake for 10-15 seconds to warm them up.
Presentation ideas:
Serve the cake on a cake stand and garnish with additional salted caramel sauce and a sprinkle of sea salt.
Garnishes:
Additional salted caramel sauce and a sprinkle of sea salt.
Pairings:
Serve the cake with a cup of coffee or a glass of milk.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If your cake is too dry, you may have overbaked it. Try reducing the baking time by a few minutes next time.
- If your frosting is too thin, you may have added too much cream. Try adding more powdered sugar to thicken it up.
- If your frosting is too thick, you may have added too much powdered sugar. Try adding a splash of milk to thin it out.
Food safety advice:
Make sure to use a candy thermometer when making the salted caramel frosting to ensure that it reaches the correct temperature for food safety.
Food history:
Chocolate spice cakes have been around for centuries, with variations found in many different cultures. The addition of spices such as cinnamon, ginger, and nutmeg adds warmth and depth of flavor to the chocolate cake.
Flavor profiles:
Rich chocolate cake with warm spices and a sweet and salty caramel frosting.
Serving suggestions:
Serve the cake as a dessert after a dinner party or as a special treat for a birthday or holiday celebration.
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Taste: Rich, Sweet, Chocolatey, Spiced, Salty, Caramel, Caramel-Y