Creole Chocolate Cake
Indulge in the rich, spiced decadence of a Creole Chocolate Cake, a treat that blends classic chocolatey goodness with warm, aromatic hints of cinnamon and nutmeg. Perfectly moist and infused with a subtle depth from strong brewed coffee, this cake takes flavor to the next level with a glossy, silky chocolate glaze made from semisweet chocolate, heavy cream, and butter. Ideal for special occasions or an elevated dessert experience, this easy-to-make cake is ready in under an hour and serves up to 10. Whether you’re a die-hard chocolate lover or looking for a unique twist on a classic dessert, this Creole Chocolate Cake promises to be irresistibly unforgettable.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cup Cocoa powder (unsweetened)
- 2 teaspoons Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 Large eggs
- 1 cup Whole milk
- 0.5 cup Strong brewed coffee (cooled)
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Semisweet chocolate chips
- 0.5 cup Heavy cream (for glaze)
- 2 tablespoons Butter (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat the eggs and combine them with the milk, cooled coffee, vegetable oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined. Do not overmix.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the cake cools, prepare the chocolate glaze by combining the semisweet chocolate chips, heavy cream, and butter in a heatproof bowl.
Place the bowl over a pot of simmering water (double boiler method) and stir until the chocolate and butter are melted and the mixture is glossy and smooth.
Once the cake is completely cooled, pour the warm glaze over the top, letting it drip down the sides.
Allow the glaze to set for about 30 minutes before slicing and serving.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 40.0 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
