This will be the last No Naked Cakestands until August because I’m getting on a plane to Samoa in a few days and, sorry, I won’t be baking any cakes there. It’s too hot for me to turn on an oven for that long, and I’m too lazy. Also, I don’t know where to buy cake pans in Samoa and they won’t fit in my tiny suitcase.
This cake came about when some friends and I were hanging out and bemoaning the absence of one of our classmates. I mused aloud that perhaps we could entice him to join us with a cake made especially for him. Apparently this was a popular idea, and people began throwing out flavor suggestions and topping requests.
“Chocolate! Everyone loves chocolate!”
“Make it spicy. We can tell him it’s because he’s interesting.”
“Whipped cream. What’s a cake without whipped cream?”
“T, you haven’t made caramel in a while. Can you make some caramel?”
“We never get nuts. Put nuts in this one.”
And that, my friends, is how you end up with a spicy chocolate cake, whipped cream topping and caramel walnut icing.
I’m not joking about the spicy part. If you eat this cake on its own, without the caramel nut topping, you will probably need a glass of milk. If you eat it with the caramel nut topping and the whipped cream, it might just be the yummiest (and most interesting) cake to ever pass your lips.
Makes 1 tube cake. Allow 2 hours.
1/2 cup unsweetened cocoa powder
1 teaspoon ground ginger
1 teaspoon cloves
1 teaspoon nutmeg
1 tablespoon chili powder*
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup of butter
1 1/2 cups sugar
1 cup water
3/4 cup mini chocolate chips
Caramel Walnut Topping
1 cup brown sugar
1/2 cup cream
2 tablespoons butter
1 teaspoon vanilla
1 1/2 cup chopped walnuts
1) Preheat oven to 350. Butter and flour two 9″ cake pans.
2) Cream together butter and sugar until creamy, then add eggs one at a time.
3) Sift together all dry ingredients.
4) Add half of the dry ingredients to the butter mixture, then the water, then the rest of the dry ingredients. Mix in chocolate chips
5) Divide batter between pans and bake for 20-25 minutes, or until a toothpick comes out clean.
6) Allow to cool in the pans for 10 minutes, then turn out onto cooling racks until room temperature.
*Yes, an entire tablespoon.
1) Combine brown sugar, butter and cream in a saucepan over medium heat. Stir until well combined and heat to a gentle simmer.
2) Remove from heat, stir in vanilla and nuts. Allow to cool to room temperature.
Serve cake with topping and whipped cream.