Arabian Chocolate Cake

READY IN: 1hr 45mins
Recipe by stormylee

A delicious combination of a chocolate cake and a spice cake! The cake keeps well, and should actually be baked a day or two before serving to let the flavours blend - frost on the day of serving, however. A cup of coffee is of course the obvious choice to accompany a slice of this cake, but I'm told a glass of red wine works wonderfully, too!

Top Review by Kimberly Keller

I tried this recipe because I was looking for an unusual recipe to use for my final in my cakes, icings and fillings class. I got rave reviews from everyone who tried it. The flavor of the spices is very light, almost to the point where you'd say, "I know that there is something different in this cake, but I'm not sure what it is." I did sub 1/2t pumpkin pie spice for the cinnamon and nutmeg and used fresh ground cardamom. I also used regular cocoa, but a high quality dutch process cocoa would take up the light chocolate flavor a notch. I did not make the frosting, but this cake was exceptional without it. Thanks for sharing this recipe!!!

Ingredients Nutrition


  1. Preheat oven to 175 C; grease and flour a 2-litre bundt pan.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Combine all dry ingredients (from flour to vanilla sugar) and sift the flour mixture into the butter&egg mixture, stir just until incorporated.
  5. Add lemon juice, lemon zest, half-and-half and chopped almonds: stir just until incorporated.
  6. Pour cake batter into the prepared pan and bake in the preheated oven for 60-75 minutes, or until the cake tests done.
  7. Cool the cake completely before frosting it.
  8. To make frosting: Measure all frosting ingredients in a small saucepan and bring gently to boil.
  9. As soon as the first few bubbles appear, remove from heat; allow to cool, and frost the cooled cake.
  10. Allow the frosting to set before serving.

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