Devil’s Chocolate Cake

Last week I said that I was trying to add more of the basics to my blog. My last attempt failed as I ended up with this three layer cake. This week I realised I failed again as I looked on at my two layer cake iced with ganache…

Devil's Chocolate Cake | iwanttobake.com

Nevertheless it was AMAZING! I think this is my favourite cake that I’ve EVER made. Yes, bold statement. Don’t judge it until you’ve tried this: layers of perfect moist chocolate cake, filled and topped with a thick chocolate ganache. Thank you David Lebovitz!

Devil's Chocolate Cake | iwanttobake.com

Ganache can be a little tricky. Making this cake, mine separated into the chocolatey layer and an oily liquid sitting on top. There are countless resources online telling you how to rescue it; I beat mine a bit with an electric mixer (try about 2 minutes), and then slowly started adding icing sugar a teaspoon at a time until it came together. Worked perfectly!

Devil's Chocolate Cake | iwanttobake.com

Devil’s Chocolate Cake

Ingredients

    Devil's Chocolate Cake
  • 9 tbsp Cocoa powder
  • 1 1/2 cups Flour
  • 1/2 tsp Salt
  • 1 tsp Baking Soda (Bicarbonate of soda)
  • 1/4 tsp Baking Powder
  • 113g Unsalted butter
  • 1 1/2 cups Sugar
  • 2 Eggs
  • 1/2 cup Strong coffee
  • 1/2 cup Milk (preferably full cream)
  • Chocolate Ganache
  • 283g Dark chocolate (I used Lindt 70%)
  • 1/2 cup Cream
  • 170g Unsalted butter, cut into cubes

Instructions

    For the Cake
  • Preheat the oven to 180C and ensure that the rack is in the centre of the oven.
  • Prepare two 20cm cake tins by buttering them and lining the base with baking paper.
  • Sift the cocoa powder, flour, salt, baking soda and powder into a medium bowl and set aside.
  • Mix the coffee and milk together and set aside.
  • Beat the butter and sugar until smooth and creamy (about 5 minutes).
  • Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
  • Stir half of the dry ingredients into the butter mixture. Mix as little as possible, but ensure there are no flour pockets.
  • Stir in the coffee and the milk.
  • Stir in the second half of the dry ingredient. Ensure that the dry ingredients are fully incorporated.
  • Divide the batter between the two prepared tins. I like to use a scale to ensure that the tins have equal amounts of batter.
  • Place in the oven and bake for 25 minutes; a skewer inserted in the centre of the cake should come out clean.
  • For the Ganache
  • Place a heatproof bowl over a pot of simmering water. The bottom of the bowl must not touch the water.
  • Melt the chocolate with the cream in the bowl.
  • Remove the bowl from the water and whisk the butter into the chocolate mixture until they are completely melted and the ganache is smooth.
  • Allow to cool to room temperature before using (about 1 hour).
  • To Assemble
  • Cut the domed tops of the cakes so that each is flat.
  • Place one layer of cake, cut side up, onto your serving plate.
  • Spread a layer of ganache over the cake.
  • Place the second cake, cut side down, on top of the first.
  • Frost with the remainder of the ganache.
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