Forktionary

Arabian Chocolate Cake Recipe

Indulge in this decadent Arabian Chocolate Spice Cake, a captivating fusion of rich chocolate and aromatic spices! This moist and flavorful cake improves with age; bake it 1-2 days ahead for the flavors to meld perfectly. Frost it fresh on serving day for the ultimate experience. Pair a slice with a steaming cup of coffee or an unexpected glass of red wine for a truly unforgettable treat. This recipe is perfect for special occasions or when you want to impress your guests with an exotic and delicious dessert.

Prep Time 30 mins
Cook Time 105 mins
Calories 363.3 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Arabian Chocolate Cake 100

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Arabian Chocolate Cake

  • 225g (2 sticks) softened butter, plus 2 tablespoons unsalted butter
  • 300g granulated sugar (1 1/2 cups)
  • 4 large eggs
  • 300g all-purpose flour (2 1/2 cups)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 100g unsweetened cocoa powder (1 cup)
  • Not found in recipe
  • Not found in recipe
  • 1/4 cup lemon juice
  • zest of 1 lemon
  • 1 cup half-and-half
  • 1/2 cup chopped almonds
  • Not found in recipe
  • Not found in recipe
  • Not found in recipe
  • 1/2 teaspoon ground cloves
  • 1 cup heavy cream
  • 200g semi-sweet chocolate chips (7 ounces)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Arabian Chocolate Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Arabian Chocolate Cake

  1. Preheat oven to 175°C (350°F). Grease and flour a 2-liter bundt pan.
  2. In a large bowl, cream together 225g (2 sticks) softened butter and 300g granulated sugar until light and fluffy.
  3. Beat in 4 large eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together 300g all-purpose flour, 100g unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. Stir in 1/4 cup lemon juice, zest of 1 lemon, 1 cup half-and-half, and 1/2 cup chopped almonds.
  7. Pour batter into the prepared bundt pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  9. While the cake cools, prepare the frosting:
  10. In a small saucepan, combine 1 cup heavy cream, 200g semi-sweet chocolate chips, and 2 tablespoons of unsalted butter.
  11. Heat over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
  12. Remove from heat and let cool slightly before frosting the cooled cake.
  13. Allow the frosting to set before serving. Garnish as desired (optional).

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

141g

Fat

49g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation For Large Groups Desserts Oven Cakes Equipment Number Of Servings 4 Hours Or Less