Devil’s food cake: the recipe for the super delicious American chocolate cake

The devil’s food cake, literally “devil’s food” or “devil’s cake,” is the perfect cake for sinful candy lovers. A super gourmet dessert from american origin made with three layers of cocoa cake stuffed and covered with gourmand Chocolate Ganache. Devil’s cake is widespread in United States because early 1900s: originally the cake was a bright red color – certainly more suited to its name – and covered with a white icing, the same colors as the Red Velvet Cake. Over time, however, the version was made entirely with cocoa and chocolate, for avoiding excessive use of food coloring. The cake is very high in calories, a pleasure to give from time to time, but it will conquer everyone with its irresistible fondant. The base is similar to that of Mud cake, made from flour, sugar, eggs, butter and cocoa: it is so soft that it does not need to be wet. What makes the devil’s cake unmistakable, however, is the topping obtained with irregular strokes of dark chocolate ganache.

Before preparation, keep the butter out of the fridge for at least an hour, in order to make it soft and to obtain the right consistency to work it into a cream. For the preparation of the ganache, however, preferably used 50% dark chocolate. You can then replace the granulated sugar with muscovado sugar, smoother and more fragrant, even compared to cane sugar.

In America the devil’s cake often comes filled with whipped cream And berries, while the ganache is only added on the surface, leaving the visible layers. You can also try this variation if you prefer.

How to prepare the devil’s food cake

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Put the softened butter in small pieces in a bowl (1) and whip it with the electric whisk until light and fluffy (2). Add the sugar and the seeds of the vanilla bean and continue to mix to combine the ingredients well (3). Add one egg at a time, still stirring.

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In a separate bowl, sift the unsweetened cocoa powder (4), add boiling water and mix until smooth. Let it cool down. Add the cocoa cream to the rest of the ingredients and also add the sifted salt, baking soda and flour. Mix until a homogeneous mixture is obtained (5). Pour the mixture into 3 buttered and cocoa-dusted molds 22 cm in diameter and level it (6). Bake the cake tins in a preheated oven at 180 ° C for about 35 minutes: if you do not have 3 tins of the same size, insert a cake disc at a time. Once ready, let cool and place the cake discs on a wire rack.

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Now prepare the ganache: put the cream in a saucepan (7) and hardly bring it to the boil. Add the dark chocolate in small pieces (8) and mix until the mixture is smooth. Let cool to room temperature. Then put the ganache in the refrigerator and stir every 15 minutes, so as to obtain a spreadable mixture (9).

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Put one of the dough discs on a plate and spread it with the ganache (10), cover with the second layer and proceed to the garnish. Finally add the third disc and cover the cake with the rest of the chocolate ganache: using a spatula and spread by moving the cream, so as to form wavy waves (11). Keep it in the fridge for at least half an hour and take it out for a few minutes before serving. Your devil’s cake is ready to eat (12).

storage

You can keep the devil cake in the refrigerator for Three days, tightly covered or in an airtight container.