Bake of the Week: Chocolate spice cake

This week’s bake is a perfect combination of chocolate and spice and has a mix of warming flavours that make it a winner for this time of year.

Serve warm with a dollop of creme fraiche, cream or ice cream.

You can also finish the cake with a dusting of icing sugar if you prefer a snowy finish.

Thanks to Lakeland for this week’s bake.

You’ll need:

225g plain chocolate
142g unsalted butter
4 eggs, separated
75g granulated sugar
1 tsp cinnamon extract
1 tsp clove extract
Pinch nutmeg
113g granulated sugar

Method:

Preheat oven to 180C/160C fan/gas mark 4/350F. Lightly grease a 20cm round cake tin and line the base with parchment.
Melt the chocolate and butter in a bowl set over a pan of simmering water, stirring often.
In a large bowl, whisk the egg yolks and 75g sugar together until light in colour. Add the cinnamon and clove extracts and nutmeg, then whisk in the chocolate mixture.
In a clean bowl, whisk the egg whites until frothy then gradually add the remaining sugar. Whisk until medium peaks form, then fold into the chocolate mixture.
Pour into cake tin and bake for 50 mins. Allow to cool, refrigerate until firm.
To serve, warm the outside of the cake tin with a hot tea towel, run a knife round the inside edge and turn onto a plate. Turn on to a second plate so the top is right side up.

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