Spicing it up!: Chocolate and Paprika Cake



Recently I’ve felt a bit stuck-in-a-rut, baking wise. I’ve largely been sticking with what I know, or using up whatever has been kicking around the kitchen. It’s fine, but it leaves me a bit twitchy and unsatisfied. So I went in search of something a bit different from the norm.

I’ve been on a bit of a paprika kick recently, especially since picking up a box of really lovely smoked stuff – it’s tangy, sweet and rich, and I really can’t get enough of it. The Cake Spy has a lovely recipe for a Chocolate and Paprika cake, which I used as the basis of my cake. I didn’t stray from the recipe too much, but I did make a few changes; I made it as a one-layer cake (I was making this for the family, and transporting a double-decker cake on the train doesn’t bare thinking about), and significantly reduced the quantity of icing! It ended up rich, dense and delicious – but I think the cake could take a bit more paprika, to be honest.

Chocolate Paprika Cake (serves 8 – 10)

Ingredients For the Cake:

  • 3 eggs
  • 1.5 cups sugar
  • 0.75 cups vegetable oil (I used sunflower oil)
  • 0.5 cup dark cocoa
  • 1.5 tsp salt
  • 2 tsp sweet paprika
  • 1 ½ tsp smoked paprika
  • 1 tsp chili
  • 0.75 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp vanilla
  • 2 cups flour
  • 1.5  cups strong brewed coffee
  • 30g dark chocolate chunks

Baking Instructions:

  1. Preheat oven to 300 degrees
  2. Grease one 8 inch pan with butter
  3.  Combine all ingredients except for flour and coffee into a large mixer bowl and mix until the batter is shiny and everything is incorporated.  Alternately add flour and coffee a cup at a time starting with the flour. When everything has been added, scrape down sides of bowl and mix on speed 3 for one minute. Stir in the chocolate chunks.
  4. Pour contents into prepared pans and bake for 55 minutes.  Remove from pan and let cool.

Ingredients For the Icing:

  • 125g butter (room temp)
  • 250g powdered sugar
  • 0.5 tsp vanilla
  • 1 tsp sweet paprika
  • ½ tsp  each: salt, black pepper

 To make the icing:  Whip butter on high for 5 minutes.  Scrape sides and repeat.  Add powdered sugar a cup at a time with mixer on speed 1.  Add milk, vanilla, and spices.  Whip on speed 3 to incorporate everything fully. Spread the icing over the top of the cake and decorate as pleases you, chill to set the icing 🙂


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