Ingredients
For the dough
00 flour
430 gr
powdered sugar
430 gr
Butter
320 gr
Unsweetened cocoa powder
65 gr
Natriumbicarbonat
5 gr
No
4
sale
2 gr
Vanilla extract
1 teaspoon
For the chocolate ganache
Dark chocolate
800 gr
Scene
800 ml
You need them too
Butter
qb
Unsweetened cocoa powder
qb
The devil’s cake , literally “devil’s cake”, is a sin of gluttony that drives both adults and children crazy. It is a sumptuous chocolate cake of American origin, entirely filled and covered with a rich dark ganache, ideal to bring to the table as a welcoming dessert or as a happy ending to a meal on the occasion of a special dinner with guests .
Popular in the United States at the beginning of the 20th century , the devil’s cake was originally characterized by a bright red dough (hence its name) and a white sugar icing on top.
We offer you the most authentic version, without coloring, which over time has become very popular throughout North America and is prepared on a base similar to that of the mud cake: it is made by mixing the soft butter with the sugar, with an electric whisk, semolina, eggs, cocoa, sifted flour, a pinch of bicarbonate of soda and a teaspoon of vanilla extract.
The homogeneous and lump-free mixture is then distributed in hinged molds with a diameter of 22 cm, well buttered and sprinkled with cocoa and then placed in the oven for just over half an hour:
you will thus obtain three soft and fragrant pieces, arranged one on top of the other on a cake stand or a serving plate and then sprinkled with generous layers of ganache.
For best results, we recommend making the cream with good quality dark chocolate with at least 70% cocoa and letting the filling cool, stirring occasionally with a spatula, until it reaches the right density.
If you want, you can try one of the many variations on the theme and use tufts of whipped cream and berries for the filling , then pipe the ganache only on the surface, thus leaving the different cake layers visible, or you can also flavor everything with an orange syrup or an alcoholic rum drink .
To speed up the process, here we have used three hinged molds with a removable bottom, but if you don’t have them at home, you can follow our instructions and make one bottom at a time.
The devil’s cake will keep in an airtight container in the refrigerator for a maximum of 3-4 days .
Find out how to prepare it by following the step-by-step instructions and advice. If you love American desserts, also try Fudge Cake and Orange Chiffon Cake or try Sachertorte and other irresistible chocolate cakes.
How to make devil’s cake
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