Enjoy a special sweet and spicy cake. This Acadian spice dessert features mezcal cream cheese frosting, lavender simple syrup and fluffy chocolate spice cake seasoned with McCormick® Culinary® Cajun Seasoning and McCormick® Culinary® Ground Cinnamon.
For chocolate spice cake:
- Preheat oven to 350ºF
- Butter and flour two 8" cake pans.
- Sift together the dry ingredients (flour, cocoa powder, baking powder, baking soda, ground cloves, ground ginger, salt, cayenne powder, Cajun seasoning, and ground cinnamon) and set aside.
- Cream 1pound butter and 2 cups sugar on medium until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the buttermilk and dry ingredients, alternating in small batches, starting and ending with the dry ingredients.
- Pour half of the batter into each prepared pan and bake for 40 to 50 minutes, or until cake tester comes out clean.
- Set on wire rack and allow to cool completely before removing from pans.
For the lavender simple syrup:
- Bring water to a boil. Add 1 cup sugar and stir until dissolved. Add lavender flowers and bring back to boil.
- Reduce to a very low simmer for 30 minutes or until very fragrant.
- Turn off heat and let steep until completely cooled. Refrigerate.
For the frosting:
- Using paddle attachment on electric mixer, cream 1/2 pound butter and 1 pound cream cheese on medium until light and fluffy.
- Add 1 tablespoon vanilla extract and Mezcal. Slowly add powdered sugar until incorporated.
To assemble the cake:
- Remove completely cooled cakes from pans, and trim up the sides and top with a sharp knife.
- Using a sharp slicer, cut cakes horizontally through the middle to produce four layers total.
- Using a pastry brush, apply the lavender simple syrup to each layer. Allow to soak in and apply a second coat. Keep left-over syrup for your iced tea or cocktails.
- Using an offset spatula, frost each layer with about 1/8" frosting. After all layers have been placed, apply a thin layer of frosting as a crumb coat.
- Place the cake in the cooler to help it firm back up a bit.
- Finally, frost the cake with the remaining cream cheese frosting and decorate with a few pieces of lavender.
Use the excess lavender syrup from the recipe to create lavender ice cubes or two new beverages for your menu: Lavender Martini or Iced Tea.
- Recipe type: Desserts
- Cuisine: Contemporary American