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Spanish Chocolate Cake

A delicious Spanish-style chocolate cake with an irresistably moist and rich crust.

  • Total Time: 50 minutes
  • Yield: 10 servings 1x


Units Scale

3 cups flour
2 cups sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
2 eggs, beaten
2/3 cup unsweetened cocoa powder
1 1/2 cups water
1 tsp vanilla extract
1/4 cup chopped dark chocolate
1/4 cup chopped almonds
1/2 cup chopped dried apricots


Preheat the oven to 350°F. Grease a 9-inch round cake pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
With an electric mixer, beat in the butter. Add the eggs and mix until combined.
Add the cocoa powder and beat until thoroughly combined. Gradually add the water and mix until a thick batter forms.
Stir in the vanilla extract, dark chocolate, almonds, and apricots.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before serving.


You can substitute the dried apricots with dried cranberries.
For a richer chocolate flavor, you can add an additional 1/4 cup of cocoa powder.

  • Author: Ava-May Thomson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Cakes & Cupcakes
  • Method: Baking
  • Cuisine: Spanish
  • Diet: Halal


  • Serving Size: 1 serving
  • Calories: 280 kcal
  • Sugar: 13g
  • Sodium: 250mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg

Keywords: Spanish Chocolate Cake, Chocolate Cake, Spanish Cuisine, , , ,