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Arabian Chocolate Cake

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“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!”
READY IN:
1hr 45mins
SERVES:
18-20
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  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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