Warm up over the holiday season with these delicious spiced chocolate cakes featuring our Winter Spice Ale from Wine, Food & Friends.

3oz of bittersweet chocolate, chopped
1/2 cup cocoa powder, plus more for dusting
3/4 cup hot coffee
3/4 cup flour
3/4 cup sugar
1/2 cup sugar
6 tbsp canola oil
5 eggs
2 tsp white vinegar
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp cloves
1/2 tsp nutmeg
Butter, for greasing
Icing sugar, for dusting

Preheat the oven to 375F. Grease 8 ramekins with butter and then coat with a light layer of cocoa powder. Set aside.

In a large bowl, mix the bittersweet chocolate, cocoa powder and hot coffee. Let the mixture sit for a minute and then whisk until smooth. Cool in the fridge for 15-20 mins. Whisk in the oil, eggs, vinegar and vanilla once chocolate mixture is completely cool. Add in the salt, baking soda and spices, whisk to incorporate. Add in the sugar and flour, whisk until smooth. Divide the batter among the 8 ramekins.

Bake until a toothpick comes out clean, about 15-18 mins. Cool on a rack until you are able to handle the ramekins. Flip each cake out onto a plate and dust with icing sugar.

Serve immediately.

Makes 8 cakes.