It’s fall!
Seriously — fall is finally here. I wait for this season all year. While people try to force the vibe on early September, it doesn’t feel like autumn until the air turns crisp, the leaves shift color, and you find yourself baking a chocolate cake with a hint of cayenne.
I mean it.
There’s a special pleasure in savoring fall slowly: cozy music, warm spices and plenty of chocolate.
Sometimes I can’t tell if I’m sixteen or fifty-eight. Either way, fall makes me happy.
That glossy topping you see isn’t plain caramel — it’s a brown sugar glaze I’ve fallen for. I’ve made it several times recently because it elevates everything I drizzle it over. I admit: I’ve even licked the spoon while waiting for a cake to cool. It’s that good.
Now, about the cayenne — before you worry, this cake isn’t spicy in a way that overpowers. The cayenne appears as a tiny, warming note among cinnamon, ground cloves and nutmeg. Together they add autumnal depth without masking the chocolate. The result tastes like a rich chocolate cake gently dusted with fall.
This cake isn’t overly sweet, which keeps it balanced and approachable for those who prefer desserts that aren’t tooth-achingly rich. Still, the brown sugar glaze adds just the right amount of indulgence.
Yes, I care about your dessert preferences. That’s why this recipe strikes a nice balance between chocolatey and subtly spiced.
Spiced Dark Chocolate Cake
1
bundt cake (serves 8-10)
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Ingredients
- 8 ounces milk chocolate, chopped
- 1/2 cup canola oil
- 1 1/2 cup granulated sugar
- 1 large egg
- 1/3 cup heavy cream
- 1 cup strong coffee
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup Dutch process or dark cocoa powder
- 1 tablespoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- Pinch of cayenne pepper
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F. Spray a 12-cup bundt pan with non-stick spray and set aside. In a bowl, whisk together the flour, cocoa, salt, baking soda and spices.
- Melt the milk chocolate in a double boiler or in the microwave in 30-second increments; let cool. Whisk in the oil, sugar, vanilla and heavy cream until smooth, then whisk in the egg.
- Add half of the flour-cocoa mixture, then half of the coffee and buttermilk, mixing until just combined. Add the remaining flour mixture, then the remaining coffee and buttermilk, stirring until smooth.
- Lightly toss the chocolate chips with a spoonful of flour to prevent sinking, then fold them into the batter. Pour into the prepared bundt pan and bake 40–45 minutes, or until a toothpick inserted comes out almost clean.
- Let the cake cool before drizzling with your preferred glaze. A brown sugar glaze complements this cake especially well.
Notes
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Hurry and grab your slice — or I will.