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Chocolate: Spicy Chocolate Swirl Cakes

Source of Recipe

Flo Braker, Sweet Miniatures


List of Ingredients

2 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2/3 cup dutch process cocoa powder
1 cup unsalted butter
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk
powdered sugar, for dusting


Recipe

For best results, serve the cake a day after baking so the spice flavors will have time to develop. Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325ºF. Grease and flour two 6-well swirl cake pans or a standard 12-well muffin pan.Over a sheet of waxed paper, sift the flour, baking powder, cinnamon, cloves, pepper, salt and cocoa powder together until blended; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, 30 to 40 seconds. Slowly add the granulated sugar and continue beating, occasionally scraping down the sides of the bowl, until light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed until blended, then fold in the vanilla. Reduce the speed to very low and add the dry ingredients in 3 additions, alternating with the milk and beginning and ending with the dry ingredients. Blend each addition just until the batter is smooth, scraping the bowl as needed. Spoon the batter into the prepared swirl pans or muffin pan.

Bake until a toothpick inserted into the center of the cake comes out clean, 25 to 35 minutes. Transfer to a wire rack to cool for 10 minutes. Invert the cakes onto the wire rack to cool slightly. Dust with confectioners' sugar before serving. Serves 12.