Quatre Epices Spiced Chocolate And Coffee Cake Recipes

SPICED CHOCOLATE COFFEE CAKE

Steps:

• In a large bowl, combine the flour and sugar; cut in butter until crumbly. Set aside 1-1/4 cups for topping. To the remaining mixture, add cocoa, cinnamon, baking soda, baking powder, nutmeg, salt and cloves; mix well. Stir in raisins and nuts. Make a well in the center; pour in buttermilk and stir just until moistened., Transfer to a greased 13x9-in. baking pan. Sprinkle with reserved crumb mixture. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

SPICED CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour two 9-inch round cake pans.
• Mix flour, cocoa, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
• Whisk sugar, melted butter, eggs, milk, yogurt, and rum together in a medium bowl until blended. Make a well in the center of the dry ingredients. Pour in rum mixture, stirring until combined. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 25 minutes. Allow to cool in the pans. Pierce cakes 15 to 20 times with a toothpick to prepare for rum glaze.
• Melt 3/4 cup butter in water in a saucepan for rum glaze over medium-low heat. Bring to a slow boil. Stir in 3/4 cup sugar and continue to boil, stirring constantly, for 5 minutes. Let mixture cool for 5 minutes, then mix in 7 ounces of rum. Let cool for 15 minutes.
• Meanwhile, melt remaining 1/4 cup butter in another saucepan for chocolate glaze over medium-low heat. Bring to a slow boil. Stir in remaining sugar and continue to boil, stirring constantly, for 5 minutes. Let mixture cool for 5 minutes, then mix in remaining rum and chocolate bar until melted.
• Pour rum glaze over the tops of the cakes while still in the pans. When tops are saturated, turn out onto plates and drizzle more on the bottoms. Repeat until all rum glaze is used. Spread the melted chocolate glaze over the bottom of the cake and then put on the top layer. Spread any remaining chocolate glaze over the top for a nice, dark sheen.

QUATRE-ÉPICES

Steps:

• Put all of the ingredients in a spice mill or blender and process until evenly ground. Store in a cool, dark, dry place.

QUATRE ÉPICES (FOUR SPICES)

Steps:

• In small bowl, combine all ingredients.
• Mix thoroughly.
• Use immediately.

QUATRE EPICES SPICED CHOCOLATE AND COFFEE CAKE

Steps:

• 1. Grease & line a deep 20cm cake tin and preheat the oven to 180C/gas mark 4 2. Melt the butter, honey & coffee together in a saucepan over a low heat 3. In a separate bowl sieve the dry ingredients together 4. Add the beaten eggs to the melted mixture 5. Gradually fold this into the dry mixture until fully incorporated 6. Pour into your prepared cake tin and bake for about 45 minutes or until a skewer comes out clean. 7. Leave to cool for about 15 minutes before removing the cake carefully from the tin and cooling on a wire rack.