Best 2 Sweet And Spicy Chocolate Cake Recipes
Indulge in a tantalizing culinary journey with our Sweet and Spicy Chocolate Cake, a symphony of flavors that will awaken your senses. This delectable cake is a harmonious blend of rich chocolate and subtle heat, creating an unforgettable taste experience. As you delve into the depths of this culinary masterpiece, you'll encounter three distinct yet complementary recipes:
1. **Classic Chocolate Cake Recipe:**
- A timeless classic, this recipe forms the foundation of our Sweet and Spicy Chocolate Cake. With its moist crumb and decadent chocolate flavor, it provides the perfect canvas for the spicy elements to shine.
2. **Spicy Ganache Recipe:**
- The secret weapon of this cake lies in the Spicy Ganache. This luscious ganache is crafted with a blend of dark chocolate, heavy cream, and a touch of cayenne pepper. It adds a subtle warmth and depth of flavor that elevates the cake to new heights.
3. **Chocolate Buttercream Frosting Recipe:**
- No chocolate cake is complete without a luscious frosting. Our Chocolate Buttercream Frosting is a velvety delight, made with butter, powdered sugar, cocoa powder, and a hint of vanilla extract. Its rich chocolate flavor perfectly complements the spicy ganache and moist cake.
Prepare to embark on a culinary adventure like no other. The Sweet and Spicy Chocolate Cake is a true feast for the senses, guaranteed to leave a lasting impression on your taste buds.
SWEET AND SPICY CHOCOLATE CAKE
Wonderfully rich, chocolate cake with a twist. The crystallized ginger, chunks of bittersweet chocolate, and dried apricots mixed into the batter make this cake very special. It is like finding treasure in every bite.
Provided by Syd
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 46 g, Cholesterol 94.2 mg, Fat 19.8 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 10 g, Sodium 56.9 mg, Sugar 24.1 g
SWEET AND SPICY CHOCOLATE CAKE
This is a complex cake, loaded with subtle flavors; it's much more an adult cake than something for the kiddies. Also, it tastes much better after aging for several days, so let it rest, tightly wrapped, in your refrigerator for 3 to 4 days before serving. Adapted from a recipe by Syd at allrecipes.com.
Provided by DrGaellon
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 322.3, Fat 17.6, SaturatedFat 8.6, Cholesterol 102.4, Sodium 68.5, Carbohydrate 38, Fiber 2.6, Sugar 23.8, Protein 6
Tips:
- Use high-quality chocolate. The better the chocolate, the better the cake will taste. Look for chocolate with a cocoa content of at least 70%.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- Store the cake in an airtight container at room temperature. The cake will stay fresh for up to 3 days.
Conclusion:
This sweet and spicy chocolate cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a perfect balance of sweetness and spice. The frosting is rich and creamy, and it complements the cake perfectly. Whether you're serving it to friends and family or enjoying it all by yourself, this cake is sure to be a hit.
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