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This Cocoa Spice Cake has a light cocoa and spice flavor and is filled with an Orange-Ginger Curd and frosted with an Orange-Ginger 7-minute frosting.
The flavor combination is awesome with just the right balance of flavors and sweetness.
When planning my Wedding Macaron Tower project I needed to come up with a non-dairy option for the filling. I knew I could make a Lemon Curd that was non-dairy but I wanted something to go with Pistachio and decided that Orange-Ginger would be a good flavor combination.
Now to come up with something to use them in once I devised a recipe. A spice cake seemed like a good idea. My two non-dairy options were a 7-minute frosting and an orange-ginger curd. So off to the test kitchen with my ideas.
Yield: 10 servings
Preparation time: 20 minutes
Total time: 1 hour
Source: Sharon E. Russell
Place rack in the middle of the oven and preheat to 350°F/180°C/Gas Mark 4.
Sift together the flour, cocoa powder baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
Cream butter and sugars in a mixing bowl until fluffy. Add orange zest then eggs one at a time, beating well after each. Beat at high speed of an electric mixer for 5 minutes, or until light and fluffy. Scrape bowl often.
Add sifted dry ingredients, alternating with buttermilk and vanilla, mixing at lowest speed just until smooth.
Pour batter into two greased and floured 8-inch round layer cake pans. . Bake at 350°F/180°C/Gas Mark 4 for 25 to 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pans on rack for 5 minutes, turn out of pans onto racks to cool completely.
