Football Whoopie Pie with Dark Chocolate and Cayenne Pepper

Votes: 1

How to Make - Dark Chocolate Cayenne Football Whoopie Pie

Time: 1 hour 45 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 1102, total fat 60 G., saturated fats 36 G., proteins 13 G., carbohydrates 138 G., fiber 7 G., cholesterol 223 mg, sodium 512 mg, sugar 87 G.

"I fell in love with the name 'Whoopie Pie' even before I tried it," recalls Manit Chauhan. "In fact, it was the first dessert (with carrot halva) I ever included in my dessert menu. Whoopie pies can also be shaped like soccer balls. The cayenne pepper combined with dark chocolate in this recipe is simply delicious."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sponge cake

340 g unsalted butter
1.5 cups dark brown sugar
3 large eggs at room temperature
3.5 cups premium flour
1 cup cocoa powder
2 tsp. garam masala
1.5 tsp baking powder
3/4 tsp cayenne pepper
3/4 teaspoon coarse salt
3/4 tsp baking soda
Special equipment: 8cm football-shaped cookie cutter with smooth edges; 2 pastry bags with small round tips; 1 pastry bag with large round tip

Filling

0.5 cups (110 g) unsalted butter at room temperature
220 g cream cheese at room temperature
2.5 cups powdered sugar
2 tsp. garam masala
1 teaspoon vanilla paste

Glaze

1.5 cups powdered sugar
1/4 cup cocoa powder

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, brown sugar, cocoa, ground cayenne pepper, garam masala, cream cheese, vanilla paste

Cooking the dish according to the recipe:

Preheat oven to 160°C.
Sponge cake:

Draw 16 soccer balls on two sheets of parchment paper, tracing around a cookie cutter with smooth edges. Turn the paper over and place each sheet on a baking sheet. Set both baking sheets aside.

Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy. Add the eggs one at a time, mixing until smooth.
Sift flour, cocoa powder, garam masala, baking powder, cayenne pepper, salt and baking soda into a separate bowl, then add to the mixer bowl and mix until the dough forms, but do not beat it too much.
Transfer the batter to a pastry bag fitted with a round tip and pipe onto parchment paper inside the outlines (starting around the edges, then filling the center). Bake until set, 10–15 minutes. Transfer the cakes to a wire rack and let cool completely.
Filling:

In a stand mixer fitted with a paddle attachment, beat the butter, cream cheese, and powdered sugar until smooth. Add the garam masala and vanilla and mix thoroughly. Transfer 1/2 cup of the filling to a pastry bag fitted with a small round tip to create the laces for the ball. Transfer the remaining filling to another pastry bag fitted with a large round tip.
Glaze:

In a small bowl, combine powdered sugar, cocoa powder and 2 tablespoons water until smooth.

Assembly:

Cover half the sponges with glaze. Once it's set, draw white lacing on the balls. Meanwhile, turn the remaining sponges over and pipe the garam masala filling on top. Place the glazed sponges on top and gently press them together.