If this cake was any moister, you’d have to eat it with a spoon. Nuggets of chocolate throughout and a spicy zing make this a devilishly delicious chocolate cake.

Rich, spiced, and moist, this cake is fantastic with coffee or a robust tea. Bake one today and enjoy a great afternoon tea. But get started early – this cake bakes for 1 ½ hours.

 

Ingredients (7” or 18cm cake)

1 ½ cups flour

½ cup cocoa

¾ tsp baking soda

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp salt

½ cup butter

1 ¼ cups natural cane sugar

1 ½ tsp vanilla essence

2 eggs

1 cup milk

4 oz (120g) chocolate, chopped or broken into ¼ – ½” (5mm-12mm) pieces

 

1. Pre-heat oven to 350F (180c).

2. In a medium bowl, combine the flour, cocoa, baking soda, cinnamon, nutmeg, clove, and salt.

3. In a large bowl, cream the butter.

4. Add the sugar and cream into the butter until well combined.

5. Add the vanilla and beat with an electric mixer. Beat in the eggs one at a time. Beat the mixture for 2 minutes.

6. Beat in the milk.

7. Gently stir in the flour/cocoa mix and combine. Then, stir in the chocolate pieces.

8. Spoon the batter into a buttered and floured 7” (18cm) round cake pan.

9. Bake for 80-90 minutes, until a toothpick inserted in the middle comes out with only moist crumbs but not wet batter.

10. Allow the cake cool in the pan, on a rack, for ½ hour or more.