The time of the year has come, where it’s cakes all over. As far as I’m concerned, I crave for a cake throughout the year. This time it’s Devil’s Food Cake. I’ve always wondered, how does a cake get it’s name. Who names them. And the name Devil’s food cake is something I can’t even think of. It is a moist, airy and a rich chocolate layer cake. It is considered a counterpart to the white or yellow Angel Food Cake. Devil’s food cake is commonly a dense, rich chocolate cake, quite different from other chocolate cakes. The addition of coffee is frequently used as a liquid enhance to the chocolate flavor. There are some recipes found that use hot, or boiling water as the cake’s main liquid, rather than milk. I’ve used both. Devil’s Food Cake historically is baked as a layer cake. Its counter part is the Angel Food Cake which is a very light, white cake that uses stiffly beaten egg whites. However, the Devils Food cake is most often paired with vanilla, yellow cakes and the two combined may create a marble cake. ;-p
Butter – 200 grams/1 cup, room temperature
Sugar – 2 cups
Egg – 3, room temperature
All-purpose flour – 2 1/4 cups
Cocoa powder – 3/4 cup
Salt – 1/2 teaspoon
Baking powder – 1 teaspoon
Baking soda – 2 teaspoons
Milk – 1/3 cup
Water – 1 cup
Instant coffee powder – 1 tablespoon
Vanilla essence – 1 teaspoon
Whipping cream – 1 cup
Dark chocolate – 350 grams, chopped
First we’ll prepare ganache. For that, put the chopped dark chocolate in a medium bowl.
In a saucepan, heat whipping cream to boiling point and pour it over the chocolate and cover it for 5 minutes.
After 5 minutes whisk it until the chocolate is completely melted you get a nice glossy cream.
Cover the bowl and leave it on the countertop for a few hours until the cream becomes slightly thick.
Next we’ll move on to the cake.
Grease two 8 inch round baking tin and line with parchment paper.
Preheat the oven to 180degree C.
Sift all the dry ingredients.
In a saucepan, add water, milk and coffee powder and bring to a simmer and turn off the heat. Cover with lid and set aside.
In a large bowl, beat butter and sugar until light and fluffy.
Add in the eggs and vanilla essence and beat till well combined.
Add half of the dry ingredients and half of the coffee mixture and mix it well.
Add the remaining dry ingredients and coffee mixture and mix it until everything is incorporated.
Divide the batter into the prepared pans.
Bake for 40 minutes or skewer inserted comes out clean.
I recommend to check the cake if it’s done at 30 or 35 minutes.
Cool the cake on a wire rack.
Check the ganache if it’s thick enough to frost the cake.
If you take some ganache on to the spoon and if it doesn’t drip down, that’s a good consistency.
Put one cake on a plate and spread some ganache on top.
Put the other cake on top and cover the entire cake with ganache.
Time to indulge. Serve with Love.