Description
This decadent Brazilian-style chocolate spice cake bursts with warm holiday flavors like cinnamon and nutmeg, and it’s finished with a glossy chocolate glaze and colorful sprinkles for a festive touch. Perfect for Christmas or any special celebration, it’s a rich and comforting centerpiece dessert.
Ingredients
Units
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
For the Chocolate Glaze:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon butter
Optional Garnish:
- Colorful sprinkles
- Red and green candy pearls
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt cake pan.
- In a large bowl, mix flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together sugars, eggs, oil, buttermilk, and vanilla.
- Combine the wet and dry ingredients until just mixed, then slowly pour in the hot coffee. Stir until smooth.
- Pour the batter into the Bundt pan and bake for 45–50 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, heat the cream and butter in a saucepan until just simmering. Pour over chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth.
- Drizzle the glaze over the cooled cake and top with festive sprinkles and candy pearls.
- Allow the glaze to set before slicing and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 28g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg