DEVIL'S CHOCOLATE CAKE
Steps:
- Preheat the oven to 325 degrees F.
- Butter and flour a 10-inch springform pan.
- Sift the flour, cocoa, baking soda, and salt 3 times, set aside. Cream the butter with the sugar until light and fluffy. Add the eggs 1 at a time beating well after each addition.
- Combine the buttermilk, coffee and vanilla extract.
- Mix in 1/3 of the dry ingredients, then half the wet ingredients. Repeat with the remaining dry and wet ingredients, finishing with dry. Pour the batter into the prepared cake pan. Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean. remove the cake from the pan after 15 minutes. Cool completely. Cut the cake into 2 layers.
- Sandwich whipped ganache between the 2 layers and spread more ganache on the top and sides of the cake. Wrap the chocolate covered acetate around the cake, chocolate side in, overlapping the ends slightly. Refrigerate the cake until the chocolate in the ribbon has set. Carefully remove the acetate before serving.
- In a medium pot over high heat bring the cream to a boil. Remove from the heat and stir in the chocolate. Stir rapidly until all the chocolate has melted and the mixture is a smooth even color. Cool to room temperature stirring occasionally. Cover and refrigerate overnight. Whip the ganache in a chilled bowl until stiff peaks form, see Cook's Note*.
- Cut a piece of 2 1/2-inch wide acetate ribbon long enough to wrap around the cake completely. Lay the acetate on a flat surface and spread the chocolate evenly over the entire surface using an offset spatula.
- Carefully lift the acetate, chocolate side towards the cake, and wrap it around, lightly pressing it to the side of the cake. Work quickly; the chocolate should still be sticky when wrapped around on the cake. Refrigerate the cake until the chocolate in the ribbon has set.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Taufik Ansari
[email protected]I'm not much of a baker, but this recipe was easy to follow and the cake turned out great! It was a big hit at my party.
Prince mohammod
[email protected]This cake is definitely a keeper! It's easy to make and always turns out perfect.
Kajal Sahani
[email protected]I've never been a fan of devil's food cake, but this recipe changed my mind. It was so moist and chocolatey, and the ganache was the perfect finishing touch.
Pauli Rose
[email protected]This cake was a disaster! It didn't rise properly and the ganache was too thick.
Morticia Deville
[email protected]I'm not a big fan of chocolate cake, but this one was really good. It was moist and flavorful, and the ganache was the perfect addition.
Icecream cuties!
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had.
Willem Veldtsman
[email protected]This cake is so rich and decadent! It's perfect for a special occasion.
Chapagai Ganga
[email protected]I thought this cake was just okay. It wasn't as chocolatey as I was hoping for.
Jatt Sab
[email protected]The cake was a little too sweet for my taste, but the ganache was perfect.
joanne salvadordavid
[email protected]This was my first time making a devil's chocolate cake, and it turned out amazing! The instructions were easy to follow and the cake was so moist and delicious.
mksumon khan0
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. It's easy to make and always turns out perfect.
Rafiul RI
[email protected]This cake was a huge hit at my party! It was so moist and chocolatey, and the ganache was the perfect finishing touch. I will definitely be making this again.