Spicy Double Dark Chocolate Cake

Serves: 2

Kendrick Gleason

1 January 1970

Based on User reviews:

49

Spice

51

Sweetness

51

Sourness

38

mins

Prep time (avg)

5.9

Difficulty

Ingredients:

170 g

All-Purpose Flour

2.666667 tsps

Baking Powder

2.666667 tsps

Baking Soda

110 g

Chocolate Pudding Mix (dry)

1 cup

Wheat Germ

1 tbsp

Ground White Pepper

1.333333 tsps

Salt

340 g

Granulated Sugar

260 g

Vegetable Shortening

6

Whole Eggs

30 g

Pure Vanilla Extract (plus 1 1/2 teaspoons)

170 g

Unsweetened Cocoa Powder

230 g

Dark Chocolate (chopped)

230 g

Cherry (chopped)

60 g

Cognac

280 g

Mascarpone Cheese

1 tbsp

Pistachio (compound)

1 tsp

Almond Extract

200 g

Powdered Sugar

Directions:

1

Preheat the oven to 350 degrees F

2

Line a regular cupcake pan with 12 cupcake liners

3

Sift the flour, baking powder and baking soda into a small bowl

4

Add the pudding mix, wheat germ, pepper and salt to the flour mixture and set the bowl aside

5

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

6

Scrape down the bowl and then slowly add the eggs, one egg at a time, scraping the sides of the bowl after each addition

7

Add the vanilla extract

8

While adding the eggs, put 2 3/4 cups water in a saucepan and bring to a boil

9

Remove from the heat once the water boils

10

Put the cocoa powder in a medium bowl and pour the boiling water over, whisking until smooth

11

Turn off the mixer and add the liquid cocoa to the batter

12

Let the mixture come together then add the dry ingredients to the batter

13

Remove the bowl from the electric mixer and scrape the bowl to incorporate all the ingredients

14

Fold in the chopped dark chocolate

15

Fill the prepared liners three-quarters full with batter and bake until a toothpick comes out clean, 18 to 20 minutes

16

Let the cupcakes cool completely

17

To assemble: Fill the center of the cupcakes with the Cherry Filling and top with the Pistachio Mascarpone Frosting

18

Mix the cherries and cognac together in a bowl and let sit for 10 to 15 minutes

19

Cream the cheese with the compound and extract (don't over mix)

20

Add the powdered sugar to taste