{"id":322211,"date":"2025-11-27T22:25:47","date_gmt":"2025-11-27T22:25:47","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/sunken-chocolate-cake-with-nutmeg\/"},"modified":"2025-11-27T22:25:47","modified_gmt":"2025-11-27T22:25:47","slug":"sunken-chocolate-cake-with-nutmeg","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=322211","title":{"rendered":"Sunken Chocolate Cake with Nutmeg"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div xmlns:default=\"http:\/\/www.w3.org\/2000\/svg\">\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1300\" height=\"1794\" src=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake.jpg\" alt=\"sunken chocolate cake on parchment paper\" class=\"wp-image-21859\" srcset=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake.jpg 1300w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-650x897.jpg 650w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-768x1060.jpg 768w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-1113x1536.jpg 1113w\" sizes=\"(max-width: 1300px) 100vw, 1300px\"\/><\/figure>\n<p>Nutmeg has been my spice of choice this last year. (If you are not a nutmeg fan, no worries! This cake still tastes delicious without it, just omit it.) This spice has been showing up in a lot of my recipe testing, and I can\u2019t seem to get enough of the warm, nutty flavor. I\u2019ve always loved it in <a href=\"https:\/\/www.thevanillabeanblog.com\/homemade-blueberry-muffins\/\">Blueberry Muffins<\/a>, but recently have been adding it to my soft and chewy <a href=\"https:\/\/www.thevanillabeanblog.com\/soft-oatmeal-raisin-cookies\/\">Oatmeal Cookies<\/a> instead of cinnamon. It also pairs well with chocolate, as evidence in this cake, and a fresh grating on top right before serving really elevates the spice in the cake and it gives it warm, holiday vibes. I love <a href=\"https:\/\/www.diasporaco.com\/products\/anamalai-nutmeg?variant=42724973117611\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">this nutmeg from Diaspora<\/a>. <\/p>\n<p>This intense chocolate cake is a riff on the Chocolate Bread from my first cookbook, but now is baked in a springform pan, which makes it slightly more elegant in appearance, and perfect for serving at any holiday event you may find yourself attending. I find the flavor of the chocolate is deeper and darker a day or two after the cake has been made, and I make it ahead of time if I am bringing it somewhere, but a slice of this warm is quite a treat. <\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1300\" height=\"1771\" src=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-2.jpg\" alt=\"chocolate cake on white plate with gold fork\" class=\"wp-image-21857\" srcset=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-2.jpg 1300w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-2-650x886.jpg 650w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-2-768x1046.jpg 768w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-2-1127x1536.jpg 1127w\" sizes=\"auto, (max-width: 1300px) 100vw, 1300px\"\/><\/figure>\n<p>Many chocolate cake recipes include hot coffee or water, and for good reason. As the coffee is gently stirred in, the batter turns into an unpromising dark sludge, but bakes up into a moist, delicious loaf cake. Different coffee roasts can add a slightly different flavor to the cake, and over the years I\u2019ve found I love\u00a0<a href=\"https:\/\/www.peacecoffee.com\/shop\/coffee\/tree-hugger-signature-blend\/?srsltid=AfmBOor-5YZ9RAoBkDQu6Lu2tFTU4XPUcjc48oxC_kXctabhwHMIx6Wk\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Peace Coffee\u2019s Tree Hugger blend<\/a>. However, your favorite roast will work well.<\/p>\n<h2 class=\"wp-block-heading\"><strong>How I ensure a perfectly mixed batter<\/strong> every time<\/h2>\n<p>The key to a well-mixed batter is actually simple: scrape down your bowl frequently, and give your batter a few turns at the end of mixing. If I am making something delicate, like a cake, I will use a plastic spatula to mix the batter a few more times, making sure the bottom of the bowl doesn\u2019t have any unmixed ingredients.<\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1300\" height=\"1733\" src=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-3.jpg\" alt=\"chocolate cake on white plate with gold fork\" class=\"wp-image-21858\" srcset=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-3.jpg 1300w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-3-650x867.jpg 650w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-3-768x1024.jpg 768w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-3-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1300px) 100vw, 1300px\"\/><\/figure>\n<div id=\"wprm-recipe-container-21828\" class=\"wprm-recipe-container\" data-recipe-id=\"21828\" data-servings=\"8\">\n<div class=\"wprm-recipe wprm-recipe-template-vbb-cutout\">\n<div class=\"wprm-recipe-image wprm-block-image-circle\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 4px;border-style: solid;border-color: #ffffff;\" width=\"200\" height=\"200\" src=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-200x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"sunken chocolate cake on parchment paper\" srcset=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-200x200.jpg 200w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake-500x500.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\"\/><\/div>\n<div class=\"wprm-recipe-template-vbb-cutout-container\">\n<p><a href=\"https:\/\/www.thevanillabeanblog.com\/wprm_print\/sunken-chocolate-cake-with-nutmeg\" style=\"color: #9b9b9b;background-color: #ffffff;border-color: #e5e5e5;border-radius: 0px;padding: 5px 20px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"21828\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print<\/a><br \/>\n<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.thevanillabeanblog.com%2Fsunken-chocolate-cake%2F&amp;media=https%3A%2F%2Fwww.thevanillabeanblog.com%2Fwp-content%2Fuploads%2F2025%2F11%2Fsunken-chocolate-cake.jpg&amp;description=Sunken+Chocolate+Cake+with+Nutmeg&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"21828\" data-url=\"https:\/\/www.thevanillabeanblog.com\/sunken-chocolate-cake\/\" data-media=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake.jpg\" data-description=\"Sunken Chocolate Cake with Nutmeg\" data-repin=\"\" role=\"button\" style=\"color: #9b9b9b;background-color: #ffffff;border-color: #e5e5e5;border-radius: 0px;padding: 5px 20px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-inline-button wprm-recipe-link-inline-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><default:svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\"><default:g class=\"nc-icon-wrapper\" fill=\"#9b9b9b\"><default:path fill=\"#9b9b9b\" d=\"M12,0C5.4,0,0,5.4,0,12c0,5.1,3.2,9.4,7.6,11.2c-0.1-0.9-0.2-2.4,0-3.4c0.2-0.9,1.4-6,1.4-6S8.7,13,8.7,12 c0-1.7,1-2.9,2.2-2.9c1,0,1.5,0.8,1.5,1.7c0,1-0.7,2.6-1,4c-0.3,1.2,0.6,2.2,1.8,2.2c2.1,0,3.8-2.2,3.8-5.5c0-2.9-2.1-4.9-5-4.9 c-3.4,0-5.4,2.6-5.4,5.2c0,1,0.4,2.1,0.9,2.7c0.1,0.1,0.1,0.2,0.1,0.3c-0.1,0.4-0.3,1.2-0.3,1.4c-0.1,0.2-0.2,0.3-0.4,0.2 c-1.5-0.7-2.4-2.9-2.4-4.6c0-3.8,2.8-7.3,7.9-7.3c4.2,0,7.4,3,7.4,6.9c0,4.1-2.6,7.5-6.2,7.5c-1.2,0-2.4-0.6-2.8-1.4 c0,0-0.6,2.3-0.7,2.9c-0.3,1-1,2.3-1.5,3.1C9.6,23.8,10.8,24,12,24c6.6,0,12-5.4,12-12C24,5.4,18.6,0,12,0z\"\/><\/default:g><\/default:svg><\/span> Pin<\/a><\/p>\n<div id=\"recipe-21828-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-21828-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"21828\" data-servings=\"8\">\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span> <span class=\"wprm-recipe-ingredient-unit\">oz<\/span> <span class=\"wprm-recipe-ingredient-name\">[170 g] semisweet or bittersweet chocolate, chopped into bite-sized pieces<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">[240 g] strong, freshly brewed coffee, hot<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">[2 sticks or 227 g] unsalted butter, at room temperature<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/2 <\/span> <span class=\"wprm-recipe-ingredient-unit\">cups<\/span> <span class=\"wprm-recipe-ingredient-name\">[300 g] dark brown sugar<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">3\/4<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">freshly ground nutmeg, plus more for dusting<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(you can omit if you prefer)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">large<\/span> <span class=\"wprm-recipe-ingredient-name\">eggs, at room temperature<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span> <span class=\"wprm-recipe-ingredient-name\">pure vanilla extract<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">1 <\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">baking soda<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\">cups<\/span> <span class=\"wprm-recipe-ingredient-name\">[213 g] all-purpose flour<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-name\">cocoa powder, for dusting<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-21828-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-21828-instructions-container wprm-block-text-normal\" data-recipe=\"21828\">\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-21828-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Position an oven rack in the middle of the oven and preheat the oven to 375F [190C]. Grease an 8 in [20 cm] springform baking pan and line the bottom with a parchment sling, see notes. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-21828-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Place the chopped chocolate in a medium bowl. Pour the hot coffee over the chocolate and let sit for 5 minutes. Stir to combine. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-21828-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until smooth. Add the dark brown sugar, salt, and nutmeg and mix on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs and vanilla and beat on medium speed until fully incorporated, stopping to scrape down the sides of the bowl as necessary. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-21828-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Add the baking soda and mix again until combined. Add the flour and mix on low speed until incorporated. With the mixer still on low, slowly add the warm coffee-chocolate mixture and mix until combined. Use a spatula to finish mixing the batter, making sure it is completely combined. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-21828-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Pour the batter into the prepared pan and bake for 25 minutes. Lower the oven temperature to 325F [170C] and bake for an additional 15 to 20 more minutes. The loaf will still be moist inside, so a wooden skewer or toothpick inserted into the center won&#8217;t come out clean. The cake should look moist under the top crust in the cracks that form, and should jiggle just slightly when gently shaken. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-21828-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Transfer the pan to a wire rack and run a knife around the edge of the pan. Let cool for 5 minutes, then unlock the springform pan and remove the side piece. Let the cake cool completely; it will sink in the middle as it cools. When ready to serve, carefully remove the parchment sling from the bottom of the cake. Dust the cake with cocoa powder and grate a little nutmeg over the top of the cake. Slice and serve. The cake can be stored in an airtight container at room temperature for up to 3 days. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-21828-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\">\n<div class=\"wprm-recipe-notes\"><span style=\"display: block;\">*This cake needs a cake pan with a slightly higher side than a normal pan, as it bakes up tall and can spill over the sides without it.\u00a0<\/span><br \/>\n<span style=\"display: block;\">*To line the springform pan: place a piece of parchment paper larger than the base of the pan over the bottom, then place the sides of the pan on top and lock the pan shut to hold the paper in place. Crinkle the paper on the outside of the pan and draw it up around the outsides of the pan.\u00a0<\/span><br \/>\n<span style=\"display: block;\">*I have made this cake many, many times and haven\u2019t had a problem with my springform leaking. However, if your pan is known to leak,\u00a0 you may want to wrap the outside of your pan as well.\u00a0<\/span><br \/>\n<span style=\"display: block;\">*Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement.<\/span><br \/>\n<span style=\"display: block;\">Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I\u2019ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don\u2019t use yeast.\u00a0<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Nutmeg has been my spice of choice this last year. (If you are not a nutmeg fan, no worries! This cake still tastes delicious without it, just omit it.) This spice has been showing up in a lot of my recipe testing, and I can\u2019t seem to get enough of the warm, nutty flavor. I\u2019ve [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":322212,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2954,10489,10786,24756],"dealstore":[],"offerexpiration":[],"class_list":["post-322211","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-cake","tag-chocolate","tag-nutmeg","tag-sunken"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sunken Chocolate Cake with Nutmeg - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=322211\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sunken Chocolate Cake with Nutmeg - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Nutmeg has been my spice of choice this last year. (If you are not a nutmeg fan, no worries! This cake still tastes delicious without it, just omit it.) This spice has been showing up in a lot of my recipe testing, and I can\u2019t seem to get enough of the warm, nutty flavor. I\u2019ve [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=322211\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-11-27T22:25:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1300\" \/>\n\t<meta property=\"og:image:height\" content=\"1794\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=322211#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=322211\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Sunken Chocolate Cake with Nutmeg\",\"datePublished\":\"2025-11-27T22:25:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=322211\"},\"wordCount\":1025,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=322211#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/11\/sunken-chocolate-cake.jpg\",\"keywords\":[\"Cake\",\"Chocolate\",\"NUTMEG\",\"Sunken\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=322211#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=322211\",\"url\":\"https:\/\/fivemor.com\/?p=322211\",\"name\":\"Sunken Chocolate Cake with Nutmeg - 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