chocolate chip spice cake

Chocolate Chip Spice Cake recipe by Chef Gbelay

My name is Chef Christopher Gbelay, I’m a recipe developer living between the US and Ivory Coast, and I hope you’ll like this cake!

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This recipe was inspired by my mom’s chocolate spice cookies. I love her chocolate chip spice cookies, the smell of warm gooey chocolate, cinnamon and nutmeg is magical. I also love Cakes in general. So I thought, why not infuse my two favorite things together!

And Voilà, the Chocolate Chip Spice Cake was created! Also, if you’re a fan of coconut cake , make sure you check out this recipe.

This Chocolate Chip Spice Cake is honestly easy to make. If you are not a baker, do not feel intimidated by the recipe. This is a beginners level recipe.

My mother advised me to not stress when making a cake because the bater might flop! So have fun and don’t flop the batter by stressing about making it perfect! Just follow the few easy steps below and you will create one of the best cakes ever!

Equipment

Ingredients

  • 1 stick of melted Unsalted Butter 
  • ½ cup canola oil
  • 2 cups of all-purpose Flour 
  • 3 eggs
  • 1 cup sugar 
  • ½ cup brown sugar
  • 1 tsp of salt 
  • ½ tsp of nutmeg
  • 2tsp of cinnamon
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1 tsp vanilla extract
  • 1 cup of buttermilk
  • ⅓ semi sweets chocolate

Instructions

Begin by creaming the sugar, butter, and oil on low. Add eggs on by one, and scrap sides after each addition.

In a separate bowl, sift flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Then whisk for about 5 seconds.

Remove bowl from stand mixer and use a plastic or wood spatula for folding steps. Scrap the sides well.

Begin by folding (Alternately) flour mix & buttermilk. Start with flour & end with flour (2 rounds). Mix until the batter smooth but don’t overmix.

Add vanilla extract & mix for 8 seconds with spatula. Grease and add a slight amount of flour to the Bundt pan.

Add batter to the pan slowly, apply a good amount of chocolate chip in between additions.

Bake for 40-45mins at 345°or until you can pierce it with a toothpick without it sticking.

Let cool completely before adding the icing or before Removing the cake from the pan.

Pro Tip: You can place it in the fridge 30mins after to cool completely wrapped with plastic wrap. Make the simple syrup using warm water, brown sugar & vanilla extract.Apply to icing when the cake is completely cool.

Place it in the fridge, then add another coat of icing. This will give a dramatic effect to the cake. Decorate as you please, and serve with a hot drink ☕😊💖

Chocolate Chip Spice Cake

This recipe for a quick and easy chocolate cake will have you hating yourself for learning how to make it!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: cake, chocolate, chocolate chip spice
Servings: 12
Calories: 450kcal
Author: Chef Gbelay

Ingredients

  • 1 stick of melted Unsalted Butter
  • 1/2 cup canola oil
  • 2 cup all-purpose flour
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1/2 semi sweet chocolate

Instructions

  • Creaming the sugar, butter, and oil on low. Add eggs on by one, and scrap sides after each addition.
  • In a separate bowl, sift flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Then whisk for about 5 seconds.
  • Remove bowl from stand mixer and use a plastic or wood spatula for folding steps. Scrap the sides well.
  • Alternatively fold flour mix & buttermilk. Start with flour & end with flour (2 rounds). Mix until the batter smooth but don't overmix.
  • Add vanilla extract & mix for 8 seconds with spatula. Grease and add a slight amount of flour to the Bundt pan.
  • Add batter to the pan slowly, apply a good amount of chocolate chip in between additions.
  • Bake for 40-45mins at 345°or until you can pierce it with a toothpick without it sticking.
  • Let it cool completely before adding the icing or before Removing the cake from the pan.
  • You can place it in the fridge 30mins to cool completely.
  • Make a simple syrup using warm water, brown sugar & vanilla extract.
  • Apply to icing when the cake is completely cool.
  • Place it in the fridge, then add another coat of icing. This will give a dramatic effect to the cake.

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