Chocoholics, this is your ultimate fix. The equivalent of mainlining in the world of a chocolate addict.
Seriously, there's chocolate cakes, then there's the mother of all chocolate cakes. Imagine a intensely rich chocolate cake, sandwiched between layers of satiny whipped cream ganache to keep the cake moist, then topped off with a melting chocolate glaze. To die for.
The recipe is courtesy of the legendary Rose Levy Beranbaum and her Cake Bible. Yes, it is indeed the bible.
For the Devils Food Cake:
- 55g cocoa powder
- 240ml boiling water
- 3 eggs
- 2 teaspoons vanilla extract
- 235g flour
- 300g caster sugar
- 2/3 teaspoon baking soda
- 2/3 teaspoon salt
- 225g butter, softened
Preheat oven to 175C with rack in middle and grease a 9-inch round springform cake tins.
Whisk together the cocoa powder and hot water until smooth and let cool to room temperature. In a mixing bowl, lightly beat eggs, about a quarter of the cocoa mixture and the vanilla extract.
With an electric mixer, combine the dry ingredients on low speed, then add butter and the remaining 3/4 of the cocoa mixture. Keep mixing till all the ingredients are moistened, then increase to high speed for another 1.5 minutes to introduce air into the batter.
Gradually add the egg mixture to the batter in 3 batches, beating well in between and scraping down the bowl. Pour the batter into the cake tin and bake for 20 - 30 minutes. The cake is done when the edges starts pulling away from the sides of the tin and a skewer inserted in the middle comes out clean.
Let the cake cool in the tins for 10 - 15 minutes, then remove from tin and place on a wire rack till completely cool. In the meantime, make the whipped ganache filling.
- 230g bittersweet chocolate, finely chopped if not using buttons or chips
- 475ml cream
- 1/2 teaspoon vanilla
Melt the chocolate and 2/3 of the cream in a bowl set over lightly simmering water. Set aside to cool completely.
With an electric mixer, whip remaining cream till beater marks start to show, then add the chocolate mixture and continue beating till soft peaks form.
Now, on to assembling the cake.
Slice the cake lengthwise into 3 layers. Place one layer on a wire rack and spread a layer of whipped cream ganache, followed by a layer of cake. Repeat until you get three layers of chocolate heaven. Frost the top and sides of the cake, then stick the cake into the fridge to chill while you make the chocolate glaze:
- 110g bittersweet chocolate, finely chopped if not using buttons or chips
- 100ml cream
- 1 tablespoon butter
Place chocolate into a mixing bowl. Bring cream to a boil in a saucepan till simmering. Pour hot cream over the chocolate and stir till melted. Let stand for awhile until cooled slightly but still of a pouring consistency.
To finish off, place the cake on the wire rack over a plate or baking sheet to catch the excess glaze. Pour the glaze over the top of the cake, letting the glaze drip down the sides to cover it completely.
Transfer to a cake board and chill for another hour before shooting up (aka eating).
More for the last meal:
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