An easy to make light chocolate cake with spicy notes. You can cover it with chocolate buttercream for afternoon tea or with a spicy whipped chocolate mousse for a special occasion.
1 ½tspground allspice(or mixed spice if you prefer)
120mlkefir, buttermilk, sour milk or watered down yoghurt(4 fl oz)
1ozmixed peel(or dried pineapple or papaya)
Chocolate Buttercream
60gunsalted butter(2 oz)
50gdark chocolate(2 oz (I used 70%))
115gicing sugar(4 oz)
OR
Spicy Whipped Chocolate Mousse
60gunsalted butter(2 oz)
50gdark chocolate(2 oz)
85gicing sugar(3 oz)
125gmascarpone cheese(4 oz)
½tspallspice
Instructions
First, melt the chocolate. Bring a pan of water to the boil, then remove it from the heat. Place a bowl over the top and break in the chocolate. Leave until melted.
50 g dark chocolate
Turn on the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Cream the butter and sugar together until light and fluffy. I do this by hand, but you can use a hand held or stand mixer if you prefer.
115 g unsalted butter, 200 g light muscovado sugar
Beat in the chocolate. Then beat in the eggs, one by one.
2 large eggs
Sift in the dry ingredients and stir until just incorporated. Pour the kefir in and mix gently. Finally stir in the mixed peel.
175 g wholemeal spelt flour, 1 ½ tsp baking powder, 1 ½ tsp ground allspice, 120 ml kefir, buttermilk, sour milk or watered down yoghurt, 1 oz mixed peel
Scrape the batter into an 20 cm (8”) round silicone mould or lined tin.
Bake in the centre of the oven for 40-45 minutes or until the top is firm to the touch and an inverted skewer comes out clean.
Leave in the tin to cool for ten minutes, then turn out onto a wire rack to cool completely.
Whilst the cake is cooling, make the topping.
Chocolate Buttercream
Melt the butter and chocolate in the previously used chocolate bowl, using the same method. Leave to cool for ten minutes or so.
60 g unsalted butter, 50 g dark chocolate
Sieve in the icing sugar, then beat together until you have a spreadable consistency.
115 g icing sugar
Spread over the cooled cake.
Spicy Whipped Chocolate Mousse
Melt the butter and chocolate in the previously used chocolate bowl, using the same method. Leave to cool for ten minutes or so.
60 g unsalted butter, 50 g dark chocolate
Sieve in the icing sugar and spice, then beat together well with a wooden spoon. Add the mascarpone and beat until you have a light and moussy consistency.
85 g icing sugar, 125 g mascarpone cheese, ½ tsp allspice
Spread over the cooled cake.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.