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 »

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I love chocolate cake and this one is one of the best I've ever had! The chocolate is rich and decadent, and the spice gives it a unique flavor that I really enjoyed.

David Estelle

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This cake was amazing! The chocolate was rich and decadent, and the spice gave it a unique flavor that I've never tasted before.

Sam Maxwell

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I'm not a big fan of chocolate cake, but this one was really good! The chocolate was rich and the spice gave it a nice little kick. I'll definitely be making this cake again.

Ermias Derbe

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This cake was a bit too spicy for my taste, but my husband loved it. He said it was the best chocolate cake he's ever had.

Billi jo Depoister

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This cake is perfect for chocolate lovers! The chocolate is rich and decadent, and the spice gives it a nice little kick. I'll definitely be making this cake again.

Shiny Porygon

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I'm not sure what went wrong, but my cake didn't turn out very well. The chocolate was too bitter and the spice was overpowering.

Rayz Wiz official

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This cake was a bit too dry for my taste, but the flavor was good. The chocolate was rich and the spice gave it a nice little kick.

Mwamize Omar

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I love chocolate cake and this one is one of the best I've ever had! The chocolate is rich and decadent, and the spice gives it a unique flavor that I really enjoyed.

Okechukwu Peter

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This cake was easy to make and it turned out great! The chocolate was rich and the spice gave it a nice little kick. I'll definitely be making this cake again.