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Moist chocolate cake with ginger, cinnamon and cloves

Spiced Chocolate Cake

Moist chocolate cake with ginger, cinnamon and cloves
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Makes: 9 x5 loaf
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Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 to 3 tsps ginger powder, depending on how strong you want the flavour
  • 1 tsp cinnamon powder
  • 1/4 tsp clove powder
  • 1/2 cup vegetable oil
  • 1/2 cup molasses
  • 1/4 cup fresh orange juice or water
  • 3/4 cup dark brown sugar
  • 2 eggs (see notes)
  • 1/2 tsp vanilla extract
  • 1/4 cup whole milk

Instructions

  • Sift the flour, cocoa, baking soda, salt and spices in a bowl. Set aside.
  • Combine the oil, molasses, juice and sugar in a small saucepan. Set it on low heat and stir till the sugar has dissolved. Set aside to cool for a few minutes.
  • Meanwhile preheat the oven to 160 C. Grease a 9x5 loaf tin with oil or line it with greased baking paper for easy removal.
  • In a mixing bowl, pour the cooled molasses mixture and add in the eggs, vanilla and milk. Whisk well to combine.
  • Fold in the flour mixture gradually into the liquid until incorporated. A few lumps are ok.
  • Pour the batter into the prepared tin, smoothen the top and bake for 35 to 40 minutes until a toothpick inserted into the center comes out clean. You may need to bake an additional 5 to 10 minutes, so if the top is darkening quickly, cover the tin loosely with foil and continue baking.
  • Allow the cake to cool in the tin for 15 minutes, then remove and place on a wire rack to cool completely before slicing. Store in an airtight tin for about 2 to 3 days at room temperature, or refrigerate for a week. Happy baking!

Notes

*While this cake contains eggs, I have another very similar eggless chocolate cake to which you can add spices.
*Original recipe from Sally’s Baking Addiction.