Sweet And Spicy Chocolate Cake Recipes

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SWEET AND SPICY CHOCOLATE CAKE



Sweet and Spicy Chocolate Cake image

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

1 ⅓ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking powder
1 cup chopped dried apricots
1 cup boiling water
5 ounces almond paste
¾ cup white sugar
4 eggs
⅔ cup whole milk
3 ounces bittersweet chocolate, chopped
⅔ cup finely chopped crystallized ginger
¾ cup unsalted butter, melted

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

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

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.

SWEET AND SPICY CHOCOLATE CAKE



Sweet and Spicy Chocolate Cake image

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

1 1/3 cups all-purpose flour, plus more for coating pan
1/3 cup unsweetened cocoa powder (not Dutch-process)
1/2 teaspoon baking powder
2 pinches table salt
1 cup chopped dried apricot
1 cup boiling water
5 ounces almond paste (by weight)
3/4 cup white sugar
4 eggs
2/3 cup whole milk
3 ounces bittersweet chocolate, chopped
2/3 cup finely chopped crystallized ginger
3/4 cup unsalted butter, melted
powdered sugar, for dusting

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

CHOCOLATE SPICE CAKE



Chocolate Spice Cake image

My husband really enjoys this delightful cake. Eye-catching enough for a special occasion, this is so good you'll want it any day of the week. -Karen Sue Garback-Pristera, Albany, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 15

1/3 cup butter, softened
1 cup packed brown sugar
2 large eggs
1-1/2 cups unsweetened applesauce
1/2 cup plus 3 tablespoons brewed coffee, room temperature, divided
2 cups all-purpose flour
1/4 cup plus 3 tablespoons baking cocoa, divided
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
1-1/2 cups raisins
3/4 cup chopped walnuts
1-1/3 cups confectioners' sugar

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.

Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.

HABANERO HONEY SWEET CORN CAKE



Habanero Honey Sweet Corn Cake image

This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.

Provided by Chef John

Categories     Cornbread

Time 55m

Yield 8

Number Of Ingredients 10

2 cups fresh corn kernels
1 habanero pepper, seeded and diced
2 large eggs
⅓ cup water
⅓ cup honey
⅔ cup all-purpose flour
½ cup unsalted butter, melted
⅓ cup cornmeal
1 teaspoon kosher salt
½ teaspoon baking powder

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.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg

SPICED CHOCOLATE MOLTEN CAKES



Spiced Chocolate Molten Cakes image

This splurge dessert is the kind you just have to linger over. Plunge your fork into one of the cakes and the chocolate and conversation start flowing. -Deb Carpenter, Hastings, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
2 ounces semisweet chocolate, chopped
1-1/2 teaspoons dry red wine
1/2 teaspoon vanilla extract
1 large egg, room temperature
2 teaspoons egg yolk, room temperature
1/2 cup confectioners' sugar
3 tablespoons all-purpose flour
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Additional confectioners' sugar

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.

Nutrition Facts : Calories 560 calories, Fat 36g fat (21g saturated fat), Cholesterol 234mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.

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