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Chocolate Spice Cake with Dark Chocolate Ganache

4.8 based on 12 reviews
|
Prep 30 MINUTES
Cook 45 MINUTES
Servings 8 - 10 SERVINGS
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The BEST chocolate Bundt cake recipe with a spciy twist! Treat yourself to this decadent Chocolate Spice Bundt Cake with Dark Chocolate Ganache made in our 6 Cup Heritage Bundt Pan. Elegant and delicious!

Ingredients

  • 1 1/4 cup brewed coffee
  • 4 oz. unsweetened chocolate, chopped
  • 1/2 cup butter
  • 1 1/4 cup sugar
  • 1 1/4 cup flour
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • dash ground cayenne
  • 2 eggs
  • 1 tsp vanilla
  • Chocolate Ganache:
  • 8 oz. dark chocolate
  • ½ cup heavy cream

Directions

Preheat oven to 350 degrees. Heat coffee over medium heat until simmering. Turn off heat and add butter, chocolate and sugar. Blend together until melted and dissolved. Set aside to cool. Prepare 6 Cup Heritage Bundt with baking spray or butter and dust with cocoa powder. In medium bowl combine flour, baking soda, spices and salt. Set aside. Pour cooled chocolate into another bowl and mix in eggs. Slowly add flour mixture and vanilla. Mix thoroughly. Pour into prepared pan and gently tap on counter to remove air bubbles. Bake for 40-45 minutes or until toothpick inserted in center of cake comes out clean. Let cake stand for 10 minutes before inverting onto a cooling rack.

For Ganache, chop chocolate into small pieces and place in heatproof bowl. In saucepan, heat cream to a simmer. Pour hot cream over chocolate and cover for 5 minutes. Set aside. After stand time, stir until smooth

Read Recipe Reviews

    This cake is moist and has a good chocolate flavor, but not too intense. Unlike other reviewers, though, I found that the spices didn’t really come through. I was hoping the cayenne would add a little heat, but I could only taste chocolate. That’s not a bad thing, but I’d like to have more spice come through. The next time I make it, I’ll add a little more of each spice, especially the cayenne. I made this is the 6-cup floral heart Bundt pan.

    Made this again today. For my birthday 😊 Covered with red berries, they go so well! Delicious.

    Nice moist cake, I enjoyed the spice flavours. As a chocoholic I needed more chocolate flavour, next time I’ll add in some cocoa. Also I only made half the ganache recipe & it yielded way more than in your pic.

    This bundt great. The batter was thinner than I was expecting but it didn’t matter, cake turned out perfect. x

    Love this recipe! I have made this recipe several times in my 6 cup bundt pan & it always turns perfect.

    I’ve made this cake twice using a Nordic Ware loaf pan and the snowflake pan. It came out beautifully in the snowflake pan and I simply dusted it with sparkly sanding sugar, it’s plenty sweet without frosting. It is so delicious, already getting requests for it. Perfect amounts of spices, flavoring, sugar and chocolate, nothing overwhelming the flavor, all complimenting each other. Wonderful recipe. I used a generous spray of Wilton Bake Easy and dusted with cocoa although I usually don’t dust with anything. The spray is great, every one of my cakes plop out perfectly after I let them cool and rest in the pan for a half hour.

    This cake was delicious, reminded me a bit of Italian spice cookies. I actually halved the recipe and made it in the pumpkin loaf pan, didn’t frost the top to preserve the cake pan detail, just piped a bit of canned frosting around the perimeter and everyone thought it was delicious. Definitely a keeper.

    I was skipping the ganache, so I wanted the flavors to really stand out against a simple vanilla glaze and ended up increasing the unsweetened chocolate to 6 oz., adding in roughly 1/2 tbsp of molasses, and skipped the cayenne altogether. Went over very well for the crowd it was baked for.

    I have made this recipe several times since seeing it in a MNHS flyer. I had a 6 cup bundt pan and couldn’t find many recipes for that size pan. It has turned out to be my favorite chocolate cake recipe. The coffee and spices make it different and so delicious. I have even made it with gluten free flour and it turned out perfect.

    I made this recipe last night. It was not too difficult but I made a mistake and added twice the amount of chocolate to the batter. It was so delicious and moist. The chocolate flavor had hints of spice that was very complimentary along with the coffee. This was a really pretty cake and a big hit with my family.

    This is a great moist chocolate cake that is easy to make. It’s the perfect balance of the chocolate, coffee and spice. Plus, you cannot got wrong with ganache. We’ll be making this again!

    I love this recipe! you can taste the chocolate and coffee just right with a nice spicy kick to it! an amazing cake, I like to call it a mexican spice cake because of the flavor.

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Ingredients

Ingredients
  • 1 1/4 cup brewed coffee
  • 4 oz. unsweetened chocolate, chopped
  • 1/2 cup butter
  • 1 1/4 cup sugar
  • 1 1/4 cup flour
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • dash ground cayenne
  • 2 eggs
  • 1 tsp vanilla
  • Chocolate Ganache:
  • 8 oz. dark chocolate
  • ½ cup heavy cream

Directions

Directions

Preheat oven to 350 degrees. Heat coffee over medium heat until simmering. Turn off heat and add butter, chocolate and sugar. Blend together until melted and dissolved. Set aside to cool. Prepare 6 Cup Heritage Bundt with baking spray or butter and dust with cocoa powder. In medium bowl combine flour, baking soda, spices and salt. Set aside. Pour cooled chocolate into another bowl and mix in eggs. Slowly add flour mixture and vanilla. Mix thoroughly. Pour into prepared pan and gently tap on counter to remove air bubbles. Bake for 40-45 minutes or until toothpick inserted in center of cake comes out clean. Let cake stand for 10 minutes before inverting onto a cooling rack.

For Ganache, chop chocolate into small pieces and place in heatproof bowl. In saucepan, heat cream to a simmer. Pour hot cream over chocolate and cover for 5 minutes. Set aside. After stand time, stir until smooth

Read Recipe Reviews

    This cake is moist and has a good chocolate flavor, but not too intense. Unlike other reviewers, though, I found that the spices didn’t really come through. I was hoping the cayenne would add a little heat, but I could only taste chocolate. That’s not a bad thing, but I’d like to have more spice come through. The next time I make it, I’ll add a little more of each spice, especially the cayenne. I made this is the 6-cup floral heart Bundt pan.

    Made this again today. For my birthday 😊 Covered with red berries, they go so well! Delicious.

    Nice moist cake, I enjoyed the spice flavours. As a chocoholic I needed more chocolate flavour, next time I’ll add in some cocoa. Also I only made half the ganache recipe & it yielded way more than in your pic.

    This bundt great. The batter was thinner than I was expecting but it didn’t matter, cake turned out perfect. x

    Love this recipe! I have made this recipe several times in my 6 cup bundt pan & it always turns perfect.

    I’ve made this cake twice using a Nordic Ware loaf pan and the snowflake pan. It came out beautifully in the snowflake pan and I simply dusted it with sparkly sanding sugar, it’s plenty sweet without frosting. It is so delicious, already getting requests for it. Perfect amounts of spices, flavoring, sugar and chocolate, nothing overwhelming the flavor, all complimenting each other. Wonderful recipe. I used a generous spray of Wilton Bake Easy and dusted with cocoa although I usually don’t dust with anything. The spray is great, every one of my cakes plop out perfectly after I let them cool and rest in the pan for a half hour.

    This cake was delicious, reminded me a bit of Italian spice cookies. I actually halved the recipe and made it in the pumpkin loaf pan, didn’t frost the top to preserve the cake pan detail, just piped a bit of canned frosting around the perimeter and everyone thought it was delicious. Definitely a keeper.

    I was skipping the ganache, so I wanted the flavors to really stand out against a simple vanilla glaze and ended up increasing the unsweetened chocolate to 6 oz., adding in roughly 1/2 tbsp of molasses, and skipped the cayenne altogether. Went over very well for the crowd it was baked for.

    I have made this recipe several times since seeing it in a MNHS flyer. I had a 6 cup bundt pan and couldn’t find many recipes for that size pan. It has turned out to be my favorite chocolate cake recipe. The coffee and spices make it different and so delicious. I have even made it with gluten free flour and it turned out perfect.

    I made this recipe last night. It was not too difficult but I made a mistake and added twice the amount of chocolate to the batter. It was so delicious and moist. The chocolate flavor had hints of spice that was very complimentary along with the coffee. This was a really pretty cake and a big hit with my family.

    This is a great moist chocolate cake that is easy to make. It’s the perfect balance of the chocolate, coffee and spice. Plus, you cannot got wrong with ganache. We’ll be making this again!

    I love this recipe! you can taste the chocolate and coffee just right with a nice spicy kick to it! an amazing cake, I like to call it a mexican spice cake because of the flavor.

Write a Review

Write a Review

Your email address will not be published. Required fields are marked *

*

Product Used In This Recipe

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Visit 6 Cup Heritage Bundt® Pan

6 Cup Heritage Bundt® Pan

SEE PRODUCT

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