Devil's food cake

Devil's food cake

Based on 134 ratings
Team

Team

Community member

Difficulty

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

Ingredients

Servings2
46⅔ g
butter (soft)
cl
espresso
tbsp
honey
33⅓ ml
milk
18⅓ g
cocoa powder
33⅓ g
all-purpose flour
50 g
sugar
tsp
baking powder
vanilla bean (seeds)
eggs
50 g
chocolate (dark)
33⅓ ml
heavy cream
MetricImperial

Utensils

saucepan, oven, large bowl, whisk, cutting board, knife, standing mixer or hand mixer, 2 springform pans, rubber spatula, cake platter, palette knife

How-To Videos

how-to-make-ganache

How to make ganache

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

Nutrition per serving

Cal621
Protein8 g
Fat37 g
Carb66 g
  • 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.
    • 21⅔ g butter
    • cl espresso
    • tbsp honey
    • 33⅓ 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.
    • 18⅓ g cocoa powder
    • 33⅓ g all-purpose flour
    • 50 g sugar
    • tsp baking powder
    • 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.
    • 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.
    • 50 g chocolate
    • 33⅓ ml heavy cream
    • 25 g 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.

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