Spiced Chocolate cake

This spiced chocolate cake recipe was provide by Paula  McIntyre and was demonstrated at LegenDerry Food Festival 2017.


Difficulty medium
Preparation Time
Cooking Time
Spiced Chocolate cake
  • 250g dark chocolate
  • 250g butter
  • 125ml buttermilk
  • 2 tablespoon vegetable oil
  • 2 tablespoons espresso powder
  • 4 eggs
  • 150g plain flour
  • 150g self raising flour
  • 50g cocoa
  • ½ teaspoon baking soda
  • 550g castor sugar
  • 1 teaspoon mixed spice
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
White Chocolate Cream
  • 250g mascarpone
  • 100ml cream
  • 100g chopped white chocolate
Candied Berries
  • 100g castor sugar
  • 50ml water
  • 50ml brandy
  • 250g berries
Chocolate Truffles
  • 250g dark chocolate, chopped
  • 75g butter, at room temperature
  • 100ml double cream
  • 25ml liqueur
  • 1 tablespoon liquid glucose
  • 1 tablespoon honey

Main Instructions
  1. Set oven to 160oc.
  2. Grease and line a cake tin parchment paper.
  3. Chop chocolate and place 250g in a saucepan with the butter and 185ml water.
  4. Stir over a low heat until. Cool.
  5. Place buttermilk, oil, coffee and eggs in a food processor and combine.
  6. Add flours, cocoa, baking soda, sugar and spices. Add melted chocolate mixture.
  7. Pour into the cake tin and bake for an hour and a quarter.
  8. Prick the top and drizzle with brandy.
White Chocolate Cream Instructions
  1. Boil the cream and add the chocolate.
  2. Cool slightly and beat into the mascarpone.
Candied Berries Instructions
  1. Cook the sugar in a pan until amber and add the water. Cook to a syrup and add the brandy.
  2. Cook to syrup again and toss in the cherries.
Chocolate Truffles Instructions
  1. Place chocolate and butter in a bowl.
  2. Boil the cream, liqueur, glucose and honey together and pour over the chocolate. Stir until melted and chill to set.
  3. Roll into balls with a melon baller and roll in cocoa powder.
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