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Spiced Chocolate Layer Cake
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5 from 3 votes

Spiced Chocolate Layer Cake

A perfect festive layer cake with spiced chocolate.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Family Food
Servings: 12
Author: Sarah Rossi

Ingredients

  • 450 g unsalted butter
  • 225 g caster sugar
  • 225 g soft light brown sugar
  • 8 medium free range eggs
  • 400 g self raising flour
  • 4.5 tablespoons of good quality cocoa like Green & Blacks
  • 1 tablespoon mixed spice
  • 1 tablespoon cinnamon
  • 3 tablespoon milk

For the icing:

  • 600 g unsalted butter
  • 900 g icing sugar
  • Sugarflair Gel Food Colours Holly Green/Party Green
  • Sugarflair Gel Food Colours Ruby/Christmas Red

To decorate:

  • Holly sprinkles

Instructions

  • Grease 3 x 7" round sandwich tins.
  • Preheat the oven to 180C.
  • Cream your room temperature butter with your sugars until it’s pale, light and fluffy.
  • Mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
  • Mix in your flour,cocoa, mixed spice and cinnamon. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
  • Stir in the milk.
  • Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising. (I am a bit OCD and tend to weigh mine into the tins to make sure they are all the same size, there should be about 800g of batter in each tin.)
  • Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
  • Meanwhile make your icing. Beat your butter until it's pale, light and fluffy.
  • Beat in your icing sugar and vanilla. Beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing.
  • When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. This is important, it's not a waste of cake (taste testing compulsory). If you don't do this, with a cake this size it will be wonky. Then trim each sponge in half so you end up with 6 layers.
  • Colour 200g of buttercream red and 200g green.
  • Sandwich each layer together with alternating coloured buttercream.
  • Use the remainder of the buttercream to cover the cake and pop some swirls on top.

Nutrition

Calories: 1234kcal | Carbohydrates: 138g | Protein: 8g | Fat: 74g | Saturated Fat: 46g | Cholesterol: 297mg | Sodium: 61mg | Potassium: 157mg | Fiber: 1g | Sugar: 110g | Vitamin A: 2355IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1.4mg