Devil's food cake

Devil's food cake

72 ratings

Geraldine, consultant


„I just love this smooth and velvety chocolate cake. Every piece is pure luxury.“

Difficulty

Medium 👍
30
min.
Preparation
25
min.
Baking
10
min.
Resting

Ingredients

Servings:-12+
280 g
butter (soft)
4 cl
espresso
2 tbsp
honey
200 ml
milk
110 g
cocoa powder
200 g
all-purpose flour
300 g
sugar
1 tsp
baking powder
1
vanilla bean (seeds)
2
eggs
300 g
chocolate (dark)
200 ml
heavy cream
Metric
Imperial
  • 280 g butter (soft)
  • 4 cl espresso
  • 2 tbsp honey
  • 200 ml milk
  • 110 g cocoa powder
  • 200 g all-purpose flour
  • 300 g sugar
  • 1 tsp baking powder
  • 1  vanilla bean (seeds)
  • 2  eggs
  • 300 g chocolate (dark)
  • 200 ml heavy cream

Utensils

  • standing mixer or hand mixer with beaters
  • oven
  • palette knife (optional)
  • cake platter (optional)
  • rubber spatula (optional)
  • 2 springform pans (Ø 24cm)
  • 2 large bowls
  • 2 saucepans
  • whisk
  • cutting board
  • knife

Enjoy with

Dornfelder, sweet, 2012
This full and smooth red wine accentuates the aroma of espresso and honey. The fruity bouquet best unfolds at about 14 - 18°C/57 -65°F.

Nutrition per serving

Cal
621
Protein
8g
Fat
37g
Carb
66g

Step 1/7

Preheat oven to 180°C/355°F. Place parts of the butter, espresso, honey, and milk in a saucepan. Slowly heat until butter is melted.
  • 130 butter
  • 4 cl espresso
  • 2 tbsp honey
  • 200 ml milk
  • saucepan
  • oven

Preheat oven to 180°C/355°F. Place parts of the butter, espresso, honey, and milk in a saucepan. Slowly heat until butter is melted.

Step 2/7

In a large bowl, whisk together cocoa powder, all-purpose flour, sugar, baking powder, and seeds from the vanilla bean.
  • 110 cocoa powder
  • 200 all-purpose flour
  • 300 sugar
  • 1 tsp baking powder
  • 1 vanilla bean
  • large bowl
  • whisk
  • cutting board
  • knife

In a large bowl, whisk together cocoa powder, all-purpose flour, sugar, baking powder, and seeds from the vanilla bean.

Step 3/7

Beat eggs until slightly foamy. Add melted butter mixture. Then slowly add in flour mixture and continue to beat until smooth.
  • 2 eggs
  • standing mixer or hand mixer

Beat eggs until slightly foamy. Add melted butter mixture. Then slowly add in flour mixture and continue to beat until smooth.

Step 4/7

Transfer dough to 2 springform pans. Bake in a preheated oven at 180°C/355°F for approx. 25 min.
  • oven
  • 2 springform pans

Transfer dough to 2 springform pans. Bake in a preheated oven at 180°C/355°F for approx. 25 min.

Step 5/7

In the meantime, roughly chop chocolate. Heat heavy cream in a saucepan. Next, combine hot heavy cream, chocolate, and remaining butter in a large bowl. Stir until fully combined and set aside to cool for approx. 8 – 10 min.
  • 300 chocolate
  • 200 ml heavy cream
  • 150 butter
  • saucepan
  • large bowl
  • rubber spatula
  • cutting board
  • knife

In the meantime, roughly chop chocolate. Heat heavy cream in a saucepan. Next, combine hot heavy cream, chocolate, and remaining butter in a large bowl. Stir until fully combined and set aside to cool for approx. 8 – 10 min.

Step 6/7

Release the cake and spread a generous amount of the chocolate mixture onto the first cake base.
  • cake platter
  • palette knife

Release the cake and spread a generous amount of the chocolate mixture onto the first cake base.

Step 7/7

Place the second cake base on top and cover the whole cake with remaining chocolate ganache. Serve with a cup of coffee or tea.
  • cake platter
  • palette knife

Place the second cake base on top and cover the whole cake with remaining chocolate ganache. Serve with a cup of coffee or tea.