Spiced Chocolate Cake is a decadent dessert. Chef Michael Bonacini bakes a rich, dense chocolate cake filled with spices and nuts called Pam[n]pepato.
Yield 1 Cake
INGREDIENTS
2 cups (470 ml) flour
½ cup (120 ml) cocoa powder
1 teaspoon (5 ml) cinnamon
½ teaspoon (2.5 ml) nutmeg
¼ teaspoon (1 ml) ground cloves
½ teaspoon (2.5 ml) salt
1 cup (240 ml) sugar
1 cup (240 ml) honey
2 cups (470 ml) melted dark chocolate
2 cups (470 ml) roasted, mixed nuts
¾ cup (180 ml) chopped candied orange peel
Zest of one lemon
1 ½ cups (350 ml) melted dark chocolate, to cover
INSTRUCTIONS
Preheat oven to 325 F (160 C).
Add flour, cocoa powder, cinnamon, nutmeg, cloves, and salt to a bowl and whisk to combine.
In a separate bowl, mix together sugar, honey, and melted dark chocolate. Add wet ingredients to dry and fold until fully combined.
Add nuts, candied orange peel, and zest of one lemon and fold to incorporate. Add a small amount of room temperature water if more moisture is needed.
Turn batter out onto a clean surface and shape into a dome. Place shaped dough on parchment-paper covered baking sheet and bake for 25-30 minutes or until cooked through.
Set aside on a wire rack to cool slightly before glazing with melted chocolate.
Allow to cool fully before slicing—it’s even better when left overnight!
