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Spiced Chocolate Layer Cake

Spiced Chocolate Layer Cake

A perfect festive layer cake with spiced chocolate.

Course Dessert
Cuisine Family Food
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Calories 1234 kcal
Author Sarah Barnes

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

  1. Grease 3 x 7" round sandwich tins.
  2. Preheat the oven to 180C.
  3. Cream your room temperature butter with your sugars until it’s pale, light and fluffy.
  4. 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.
  5. 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.
  6. Stir in the milk.
  7. 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.)
  8. 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.
  9. Meanwhile make your icing. Beat your butter until it's pale, light and fluffy.
  10. 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.
  11. 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.
  12. Colour 200g of buttercream red and 200g green.
  13. Sandwich each layer together with alternating coloured buttercream.
  14. Use the remainder of the buttercream to cover the cake and pop some swirls on top.
Nutrition Facts
Spiced Chocolate Layer Cake
Amount per Serving
Calories
1234
% Daily Value*
Fat
 
74
g
114
%
Saturated Fat
 
46
g
288
%
Cholesterol
 
297
mg
99
%
Sodium
 
61
mg
3
%
Potassium
 
157
mg
4
%
Carbohydrates
 
138
g
46
%
Fiber
 
1
g
4
%
Sugar
 
110
g
122
%
Protein
 
8
g
16
%
Vitamin A
 
2355
IU
47
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
75
mg
8
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.