Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 110

CHOCOLATE SPICE CAKE

MAKES 1 (9-INCH) CAKE

A trio of cozy spices adds warm f lavor to this moist chocolate cake.

CAKE

1 cup unsalted butter,

softened

¾ cup firmly packed light

brown sugar

½ cup granulated sugar

3 large eggs

2½ cups cake flour

¾ cup unsweetened cocoa

powder

1½ teaspoons baking soda

1. Preheat oven to 350°. Spray 2 (9-inch) round
   cake pans with baking spray with flour.


2. For cake: In a large bowl, beat butter and sugars
   with a mixer at medium speed until fluffy, 3 to
   4 minutes, stopping to scrape sides of bowl. Add
   eggs, one at a time, beating well after each addition.


3. In a medium bowl, whisk together flour, cocoa,
   baking soda, cinnamon, salt, cardamom, and ginger.
   In a small bowl, combine buttermilk and vanilla. With
   mixer on low speed, gradually add flour mixture to
   butter mixture alternately with buttermilk mixture,
   beginning and ending with flour mixture, beating
   just until combined after each addition. Stir in sour
   cream. Divide batter between prepared pans.
   4. Bake until a wooden pick inserted in center
   comes out clean, 13 to 17 minutes. Let cool in pans
   for 10 minutes. Remove from pans, and let cool
   completely on wire racks.
   5. For frosting: In a medium microwave-safe bowl,
   heat chocolate chips and butter on medium in
   30-second intervals, stirring between each, until
   mixture is melted and smooth (about 1 minute
   total). Whisk to combine; let cool completely.
   6. In a large bowl, beat cooled chocolate mixture
   and sour cream with a mixer at low speed until
   combined. Gradually add confectioners’ sugar and
   salt, beating until smooth. Spread frosting between
   layers and on top and sides of cake.
   7. In a small bowl, stir together confectioners’ sugar,
   cocoa, and cinnamon. Sift mixture over top of cake,
   if desired. Refrigerate for up to 3 days.

1 teaspoon ground cinnamon

½ teaspoon kosher salt

½ teaspoon ground cardamom

½ teaspoon ground ginger

1½ cups whole buttermilk

2 tablespoons vanilla extract

½ cup sour cream

FROSTING

1 (12-ounce) bag bittersweet

chocolate chips

¾ cup unsalted butter

1 cup sour cream

6 cups confectioners’ sugar

1 teaspoon kosher salt

½ tablespoon confectioners’

sugar

½ tablespoon unsweetened

cocoa powder

½ teaspoon ground cinnamon