I’m sure everyone knows this type of cake here in Germany. You can get this cake in a lot of German bakeries and supermarkets. When I was a kid, they sold slices of this Chocolate Spice Cake with Cinnamon Glaze at school in the cafeteria/kiosk. Some might think this type of cake is typical for Christmas, because of the spices used, but I think this cake tastes great all year round. It’s so good!
Our bakery around the corner has a similar spiced chocolate cake on sale sometimes. They are baking the cake on large baking trays and decorate it with chocolate glaze instead of a cinnamon glaze. That cake is not bad, but it does not come close to this one here (or the one they sold ad my school back in the days) :P I have the feeling that baking this cake on a baking tray is not really good for its texture. It dries out quite quickly. Something you don’t want to happen, right?! ;)
This cake here only gets dry when left in the oven for too long. If you stick to the recipe, this should not be a problem. You should always test with a wooden skewer, though. Every oven is heating a little differently… which results in different baking times. Normally, I check the first time around 5 minutes before the end of the recommended baking time. With every minute longer in the oven, a cake looses moisture. On the other hand – you don’t want a soggy bottom or spots that are not baked all the way through ;P
Well. You can prepare this cake here with ready-made gingerbread spice from the supermarket, or mix something up yourself. If you need a recipe, you will find one down below. Most bakers have all the spices required at home anyway. Well, almost all ;P If you mix the gingerbread spice yourself, you can add more of the spices you like the most and create a very specific flavor profile… maybe something that is not too »Christmassy« but still well-rounded ;)
Anyway. You will need a large loaf tin for this cake here – around 30 cm long. If you don’t have one of those at hand, you can use a small bundt pan instead. Same cake, different shape ;) Just don’t forget to grease that bundt pan really well. We all know that some bundt cake pans can be tricky (and sticky). I recommend using soft butter instead of baking spray here. Baking sprays do not always stick well to the sides and the fat/oil ends up collecting in the base of the pan… exactly where you don’t need it ;P
Well. We got a lot more recipes for loaf cakes/pound cakes here on the blog. Those cakes are usually really quick to prepare and easy to bake. We love that! There are two recipes you should definitely try: My simple Lemon Poppy Seed Cake and my Nutella Biscoff Banana Bread. So delicious! If you got Nutella and Biscoff in your cupboard, you’ll undoubtedly want to bake this loaf cake as soon as possible! ;)
INGREDIENTS / ZUTATEN
For the cake:
4 large eggs, divided
1 pinch of salt
1/2 cup (120g) butter, at room temperature
3/4 cup (150g) brown sugar
1/2 cup (100g) sugar
1 1/3 cups (300g) spelt flour
2/3 cup (80g) cocoa powder
5 tsp. baking powder
1 1/2 tsp. gingerbread spice*
1 tsp. instant espresso powder (optional)
3/4 cup (180ml) milk
For the glaze:
1 1/4 cups (150g) confectioners’ sugar
1 tsp. ground cinnamon (or gingerbread spice)
some heavy cream
Für den Kuchen:
4 Eier (L), aufgeteilt
1 Prise Salz
120g weiche Butter
150g brauner Zucker
100g Zucker
300g Dinkelmehl (Type 630)
80g Kakao
5 TL Backpulver
1 1/2 TL Lebkuchengewürz*
1 TL Instant Espresso Pulver (optional)
180ml Milch
Für die Glasur:
150g Puderzucker
1 TL Zimt (oder Lebkuchengewürz)
etwas Sahne
Gingerbread Spice
2 EL ground cinnamon*
2 TL ground nutmeg*
2 TL ground cardamom*
1 TL ground cloves*
1 TL ground allspice*
1 TL ground aniseed*
1/2 TL ginger powder*
Mix all the spices together and store in an airtight container (preferably not translucent).
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Lightly grease a 30cm (12-inch) loaf tin* and line it with a strip of baking parchment. Set aside.
2. Separate the eggs. Set the egg yolks aside and beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
3. Add the butter and both sugars to a large bowl and mix until light and fluffy. Next, add the egg yolks and mix in. In a separate bowl mix the spelt flour with cocoa powder, baking powder, gingerbread spice, and instant espresso powder (optional). Add to the large bowls in two batches, alternating with the milk – the batter will be quite compact at this point. Add the beaten egg whites in small batches and fold in carefully. Transfer the batter to the prepared loaf tin, smooth out the top, and bake for around 45-55 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and cool down inside the baking tin for some time, then lift it out with the baking parchment and transfer to a wire rack. Let cool down completely.
4. For the glaze, mix the confectioners’ sugar with ground cinnamon (or gingerbread spice) and then gradually add and mix with heavy cream until you get a nice and thick glaze. Brush the completely cooled cake with the glaze and let it dry completely before cutting the cake into slices.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 30cm Kastenform* leicht einfetten und mit einem Streifen Backpapier auslegen. Zur Seite stellen.
2. Die Eier trennen – das Eigelb zur Seite stellen und das Eiweiß mit einer Prise Salz steif schlagen. Zur Seite stellen.
3. Butter und beide Zuckersorten in einer großen Schüssel hell und luftig aufschlagen. Das Eigelb dazugeben und gut unterrühren. Dinkelmehl mit Kakao, Backpulver, Lebkuchengewürz, Instant Espresso Pulver (optional) vermischen und dann in zwei Portionen, abwechselnd mit der Milch zur großen Schüssel dazugeben und unterrühren – der Teig wird recht kompakt sein. Den Eischnee portionsweise dazugeben und vorsichtig unterheben. Den Teig in die vorbereitete Form füllen, glatt streichen und dann für etwa 45-55 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den Kuchen aus dem Ofen nehmen und in der Form einige Zeit abkühlen lassen, dann mit dem Backpapier aus der Form heben und auf einem Kuchengitter komplett auskühlen lassen.
4. Für die Glasur Puderzucker mit Zimt (oder Lebkuchengewürz) vermischen und dann nach und nach Sahne dazugeben, bis eine dickflüssige Glasur entsteht. Den vollständig abgekühlten Kuchen damit bestreichen und bis zum Anschneiden komplett trocknen lassen.
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Here is a version of the recipe you can print easily.
Print
Chocolate Spice Cake with Cinnamon Glaze
- Prep Time: 00:30
- Cook Time: 00:50
- Total Time: 03:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
- Diet: Vegetarian
Description
A classic bake not only for the holiday season – this Chocolate Spice Cake with Cinnamon Glaze is a great cake to enjoy all year round!
Ingredients
For the cake:
4 large eggs, divided
1 pinch of salt
1/2 cup (120g) butter, at room temperature
3/4 cup (150g) brown sugar
1/2 cup (100g) sugar
1 1/3 cups (300g) spelt flour
2/3 cup (80g) cocoa powder
5 tsp. baking powder
1 1/2 tsp. gingerbread spice*
1 tsp. instant espresso powder (optional)
3/4 cup (180ml) milk
For the glaze:
1 1/4 cups (150g) confectioners’ sugar
1 tsp. ground cinnamon (or gingerbread spice)
some heavy cream
Instructions
1. Preheat the oven to 180°C (350°F). Lightly grease a 30cm (12-inch) loaf tin* and line it with a strip of baking parchment. Set aside.
2. Separate the eggs. Set the egg yolks aside and beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
3. Add the butter and both sugars to a large bowl and mix until light and fluffy. Next, add the egg yolks and mix in. In a separate bowl mix the spelt flour with cocoa powder, baking powder, gingerbread spice, and instant espresso powder (optional). Add to the large bowls in two batches, alternating with the milk – the batter will be quite compact at this point. Add the beaten egg whites in small batches and fold in carefully. Transfer the batter to the prepared loaf tin, smooth out the top, and bake for around 45-55 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and cool down inside the baking tin for some time, then lift it out with the baking parchment and transfer to a wire rack. Let cool down completely.
4. For the glaze, mix the confectioners’ sugar with ground cinnamon (or gingerbread spice) and then gradually add and mix with heavy cream until you get a nice and thick glaze. Brush the completely cooled cake with the glaze and let it dry completely before cutting the cake into slices.
Notes
Happy Baking!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
