This moist cake has a deep dark chocolate flavor with an amazing spiced chocolate ganache. You could use the same cake batter to make cupcakes! Top with strawberries or shaved chocolate.


Recipe Summary

25 mins
1 hr 30 mins
2 hrs 25 mins
30 mins
1 cake


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
For the Cake:
For the Spiced Ganache:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans and dust with cocoa powder or spray with baking spray.

  • Sift flour, baking powder, baking soda, and salt for cake together in a bowl.

  • Dissolve cocoa and brown sugar in the boiling water.

  • Beat butter and sugar together in a separate bowl until creamy. Add vanilla extract. Add of the flour mixture and mix; add 1 egg and mix. Add remaining flour mixture and combine. Mix in remaining egg. Pour in cocoa mixture gradually and mix well until combined. Divide batter evenly between the prepared pans.

  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 20 minutes. Let cakes cool completely, about 1 hour.

  • Meanwhile, bring cream to a boil in a saucepan and add vanilla extract. Place dark chocolate in a bowl and pour hot cream on top. Stir until chocolate is melted and a smooth mixture forms. Add cinnamon, chili powder, and salt; mix. Let chill for 30 minutes.

  • Spread some ganache on top of the cooled cakes and layer them. Spread remaining ganache over the whole cake and smooth out with a spatula. Chill for 30 minutes.

Cook's Note:

You could use instant coffee instead of the spices to change the flavor of the ganache.

Nutrition Facts

471 calories; protein 5.8g; carbohydrates 55.1g; fat 28g; cholesterol 100.3mg; sodium 234.4mg. Full Nutrition