Devil’s food cake is a rich, moist, American chocolate layer cake. We filled it with chocolate Bavarian cream, and glazed it with chocolate mirror glaze. The result? Heavenly.
Devil’s food cake is a rich, moist, American chocolate layer cake. We filled it with chocolate Bavarian cream, and glazed it with chocolate mirror glaze. The result? Heavenly.
Make the Devil’s food cake: Sift together 230 grams (8 oz) of flour, 100 grams (3.5 oz) of cocoa powder, 1 teaspoon of baking soda and 1/3 teaspoon of baking powder into a bowl. Add 350 grams (12 oz) of sugar and mix.
Combine 3 eggs, 1 teaspoon of vanilla sugar, 150 grams (5 oz) of warm butter and 300 ml (10 fl oz) of warm water in the bowl of a stand mixer. Mix on low speed until combined, and gradually add sifted cocoa powder-flour mixture. Mix until smooth. (The batter is runny, that’s normal)
Pour the batter into a 26 cm (10 inch) cake pan, greased and lined with parchment paper. Bake at 180°C (350°F) for 45 minutes. Test for doneness: an inserted skewer should come out clean.
Cool the cake in the pan for a few minute, unmold and cool completely.
Make the chocolate Bavarian cream: Soak 15 grams of gelatin sheets in cold water.
Melt 200 grams (7 oz) of chocolate in a bowl set over a water bath, and set aside.
Combine 5 egg yolks and 40 grams (1.5 oz) of sugar in a bowl and mix.
Combine 150 ml (5 fl oz) of milk and 150 ml of heavy cream, a pinch of salt and 40 grams (1.5 oz) of sugar in a saucepot, and bring to boil.
Stirring constantly, gradually add the hot milk into the egg yolk mixture.
Return to the pot, and cook, stirring constantly, until the mixture is thick enough to cover the back of a spoon. Remove from the heat, and add 1 teaspoon of vanilla sugar.
Blend the hot mixture with the melted chocolate in two batches. Stir until smooth. Drain the gelatin, melt in a bowl set over simmering water, and stir into the still-warm chocolate mixture until smooth. Cool to room temperature.
Whip 500 ml (1 pint) of heavy cream (min 30 % fat) until stiff. Add into the chocolate mixture in two batches, folding gently until incorporated.
To assemble the cake, place a 26 cm (10 inch) cake ring on top of a serving plate. Spread a tablespoon of the Bavarian cream over the plate. Slice the Devil’s food cake in half and place a cake layer inside the mold. Pour 2/3 of the chocolate Bavarian cream into the mold. Spread evenly, and place the second cake layer on top. Spread the remaining cream evenly. Refrigerate the cake for at least 5 hours.
To decorate the cake, we chose to glaze the top with chocolate mirror glaze, and cover the sides with slivered almonds. To make the glaze, soak 8 grams of gelatin sheets in cold water until soft.
Combine 250 grams (9 oz) of sugar, 80 grams (3 oz) of sifted cocoa powder, 80 ml (3 fl oz) of heavy cream and 150 ml (5 fl oz) of water in a saucepot. Bring to boil, stirring constantly.
Remove from the heat; add 50 grams (2 oz) of chopped dark chocolate and stir to melt.
Add the strained gelatin, stir until smooth and strain. Cool to room temperature.
Remove the cake from the fridge, pour the glaze into the center of the cake, and use a long metal spatula to spread the glaze over the top of the cake.
Return the cake to the fridge for a few hours. Unmold, and garnish the sides with slivered almonds and serve! Visit our website for Daniella Torte (Hazelnut sponge and chocolate mousse cake), Red Velvet cake and more great recipes.
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