Dark chocolate spice cake is so easy to make and very unique!! It aways comes out moist. The warm spices make it the perfect layer cake for fall. Fill and frost with any frosting you like - we especially like chocolate or cream cheese frosting on this.
Grease and dust 3 high sided 8-inch pans with cocoa. Regular 9-inch pans can also be used.
Stir flour, spices, soda, and salt together.
Set aside.
Cream the butter, oilbrown sugar, and vanilla until fluffy.
Add the eggs one at a time, beating well after each.
Beat in the melted chocolate, beating for 2 minutes until well blended.
Add the flour in 3 parts, alternating with the buttermilk and beginning and ending with the flour.
Beat well on lowest speed after each addition.
Stir in the chocolate chips.
Finally, with the mixer running on low, slowly pour in the boiling water.
Blend well and spoon into pans - 2 cups in each pan.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Check after 25 minutes the first time you bake this cake.
Cool completely on wire racks. Run a knife around the edge to loosen and turn out of pans.
Fill and frost with your favorite frosting.
Notes
Storage:Store the cake in an airtight container or cover any exposed sections with plastic wrap.The cake will last for two to three days at room temperature. After that, you can put it in the fridge for another two days or so.You can also freeze leftover cake by wrapping the slices tightly in plastic. It'll last for up to three months. Simply pull it out and let thaw in the fridge or at room temperature.Tips:
Hot water (or hot coffee) interacts with the chocolate to make a more flavorful cake. The key here is heat—the hotter, the better!
You can line each cake pan with a parchment paper circle for extra easy removal! Just don't swap it for wax paper, which can melt.
Cake flour is lower in protein than other types of flour, which means there is less gluten development. This is the key to your homemade chocolate cake recipe turning out extra soft and fluffy! Swapping all-purpose in its place can make the cake dry and tougher.
Vegetable oil has a mild flavor, which is best in moist cakes like this. Canola is another option that won't add distracting flavors.
For a great result, follow the mixing directions carefully. It's important to alternate adding the flour and buttermilk in three additions each, so as not to overwhelm the batter, which could make it split.
Unless otherwise noted, your cold ingredients should all come to room temperature for the best baking results. This means room-temperature eggs, butter, buttermilk, and so on.
If you don't have a cake tester, check for doneness with a toothpick! The cakes are done when no batter shows on the toothpick—moist crumbs are okay, though.
Don't forget to let the layers of cake cool fully on wire racks before frosting them. Otherwise, the icing might melt right off!
Use an offset spatula to easily apply frosting in between the cake layers and on top. I like to make swooping, swirly motions to give the cake a homemade but pretty finish.
Or, fill a piping bag with frosting and pipe some fancy swirls around the top and bottom edges.