SPICY DOUBLE DARK CHOCOLATE CAKE

Spicy Double Dark Chocolate Cake image

Provided by Food Network

Categories dessert

Time 1h10m

Yield 12 cupcakes

Number Of Ingredients 21

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Ingredients

1 pound 6 ounces all-purpose flour
2 2/3 teaspoons baking powder
2 2/3 teaspoons baking soda
4 ounces dry chocolate pudding mix
1/8 cup wheat germ
1 tablespoon ground white pepper
1 1/3 teaspoons salt
1 pound 12 ounces granulated sugar
9 ounces vegetable shortening
6 whole eggs
1 ounce plus 1 1/2 teaspoons pure vanilla extract
6 ounces unsweetened cocoa powder
8 ounces dark chocolate, chopped
Cognac Cherries Filling, recipe follows
Pistachio Mascarpone Frosting, recipe follows
8 ounces cherries, chopped
2 ounces cognac
10 ounces mascarpone cheese
1 tablespoon pistachio compound
1 teaspoon almond extract
7 ounces powdered sugar

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.

*** Explore more Spicy Double Dark Chocolate Cake Recipes »

Comment
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Ramesh Bhandari

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I'm not a big fan of spicy desserts, but I really enjoyed this cake. The heat from the chili powder and cayenne pepper is subtle and doesn't overpower the chocolate flavor.

Anu Bhatt

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This recipe is a bit time-consuming, but it's worth the effort. The cake is absolutely delicious.

AqiB Kalwar

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This cake is so moist and flavorful. I love the way the chocolate and spices complement each other.

Sap Kook

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I've made this cake several times now and it always turns out perfect. It's my go-to recipe for chocolate cake.

Antoine Thomas

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This is the best chocolate cake I've ever had. The recipe is easy to follow and the results are amazing.

Abdullah Prince

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I love the spicy kick that the chili powder and cayenne pepper give to this cake. It's a perfect balance of sweet and spicy.

Mgrx sailesh

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This cake is so good, it's almost dangerous! I can't stop eating it.

Mike Smith

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This recipe is a keeper! I will definitely be making it again and again.

Aleyla Martinez

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I made this cake for a dinner party and it was a huge hit! Everyone raved about how moist and flavorful it was.

Wasif Rajpoot

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The combination of dark chocolate, chili powder, and cayenne pepper gives this cake a unique and delicious flavor. The cake is moist and rich, with a perfect crumb.