Best 6 Sweet And Spicy Chocolate Cake Recipes

SWEET AND SPICY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Sift together flour, cocoa, and baking powder.
• Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels.
• In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes; mixture should look thick and creamy.
• Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to prepared loaf pan.
• Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in pan. Remove from pan, and place on a wire rack to cool completely.

SPICY DOUBLE DARK CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Line a regular cupcake pan with 12 cupcake liners.
• Sift the flour, baking powder and baking soda into a small bowl. Add the pudding mix, wheat germ, pepper and salt to the flour mixture and set the bowl aside.
• In a bowl of an electric stand mixer with a paddle attachment, cream the sugar and shortening together, until the mixture is fluffy, about 5 minutes. Scrape down the bowl and then slowly add the eggs, one egg at a time, scraping the sides of the bowl after each addition. Add the vanilla extract.
• While adding the eggs, put 2 3/4 cups water in a saucepan and bring to a boil. Remove from the heat once the water boils. Put the cocoa powder in a medium bowl and pour the boiling water over, whisking until smooth.
• Turn off the mixer and add the liquid cocoa to the batter. Let the mixture come together then add the dry ingredients to the batter. Remove the bowl from the electric mixer and scrape the bowl to incorporate all the ingredients. Fold in the chopped dark chocolate.
• Fill the prepared liners three-quarters full with batter and bake until a toothpick comes out clean, 18 to 20 minutes. Let the cupcakes cool completely.
• To assemble: Fill the center of the cupcakes with the Cherry Filling and top with the Pistachio Mascarpone Frosting.
• Mix the cherries and cognac together in a bowl and let sit for 10 to 15 minutes.
• Cream the cheese with the compound and extract (don't over mix). Add the powdered sugar to taste.

SWEET AND SPICY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 9x5x3" loaf pan or a 9" bundt pan. Sift together flour, cocoa, baking powder, and salt.
• Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels.
• In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes after the last egg is added; mixture should look thick and creamy.
• Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to prepared pan.
• Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in pan. Remove from pan, and place on a wire rack to cool completely.
• Wrap tightly in foil and refrigerate 3-4 days for best flavor. Bring to room temperature then warm in a 250°F oven for 10 minutes, or microwave briefly before serving. Dust top with powdered sugar after warming.

CHOCOLATE SPICE CAKE

Steps:

• In a large bowl, cream butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and 1/2 cup coffee. Combine the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins and walnuts., Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar and remaining baking cocoa and coffee; drizzle over cake.

HABANERO HONEY SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

SPICED CHOCOLATE MOLTEN CAKES

Steps:

• Preheat oven to 425°. In a microwave, melt butter and chocolate; stir until smooth. Stir in wine and vanilla., In a small bowl, beat the egg, egg yolk and confectioners' sugar until thick and lemon-colored. Beat in the flour, ginger and cinnamon until well blended. Gradually beat in butter mixture., Transfer to 2 greased 6-oz. ramekins or custard cups. Place ramekins on a baking sheet. Bake until a thermometer inserted in the center reads 160° and sides of cakes are set, 10-12 minutes., Remove from the oven and let stand for 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with additional confectioners' sugar. Serve immediately.