How to make devil’s cake
Step 1
Beat the softened butter with an electric whisk1 until the mixture is light and fluffy, then add the granulated sugar and vanilla extract and continue mixing.
step 2
Add the eggs2, one at a time.
step 3
Mix with an electric whisk3.
Step 4
Mix the bitter cocoa powder with 180 ml of boiling water in a small bowl4: in the end you should get a smooth cream without lumps.
Step 5
Once cooled, add the cocoa cream to the bowl with the egg and butter mixture5 and mix again to combine.
Step 6
Add the salt and finish with the sifted flour and bicarbonate of soda6.
Step 7
Mix the ingredients with a whisk at low speed7.
Step 8
Butter three springform pans with a diameter of 22 cm and sprinkle them with bitter cocoa. Then spread the prepared creamy mixture into them and smooth the surface with the back of a spoon8. Place in the preheated oven at 180 °C and bake for about 35 minutes.
Step 9
When ready, remove the dessert layers from the oven and let them cool at room temperature for 15 minutes. Then remove from the pan and let them cool completely on a wire rack9.
Step 10
In the meantime, prepare the ganache: bring the cream almost to the boil in a heavy-bottomed saucepan, then add the dark chocolate chopped with a knife10.
Step 11
Mix well with a whisk until a smooth and homogeneous mixture is obtained11.
Step 12
Remove the pan from the heat, pour everything into a bowl and leave to cool to room temperature, stirring every 15 minutes. Once cool, leave the mixture to harden in the fridge for 45 minutes, stirring occasionally: you should end up with a spreadable cream with the right density12.
Step 13
Place the cake base on a serving plate and fill it with the chocolate ganache13.
Step 14
Cover with a second disc of dough and spread with more chocolate cream14.
Step 15
Place the remaining slice on top and cover the cake completely with the remaining dark ganache15.
Step 16
Bring the devil’s cake to the table16, cut into slices and serve.
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