This chocolate spice cake has a perfect flare to it! The dark chocolate brown cake with a spiced inside topped of with a little bit of creme fresh.
Why I love this recipe
I love this recipe so much because it’s super chocolatey and the spice leaves a perfect balance to the cake. The creme fresh also leaves a fresh taste to the pallet.
For a chocolate spice cake that isn't so spicy add in 1 teaspoon of cinnamon instead of cayenne pepper, feel free to add in ground nutmeg as well.
Heat the oven to 350ºF.
In an electric mixer fitted with the whip attachment beat the eggs, sugar, and vanilla extract for three minutes.
Sift the flour, baking soda, salt, cocoa powder, and cayenne pepper together.
Gradually add in the canola oil as the mixer is combining the ingredients
Add some of the flour mixture in then milk. Continue this process and be sure to end with the flour mixture to get a nice fluffy cake.
Line a cake pan with parchment paper and grease it with butter spray or butter.
Add in the cake batter and smooth it out on top.
Bake the cake for 40 minutes.
Let it cool completely and then run a knife around the cake and gently flip over.
To make the creme fresh in the electric mixer add in the heavy cream and vanilla extract. Continue to mix until light and fluffy.
Finally dollop some creme fresh on a slice of chocolate spice cake and …………….Mmmmm how delicious!