Devil's Chocolate Cake

Name: Devil's Chocolate Cake
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 6 teaspoons baking soda; 118 milliliters buttermilk; 177 milliliters cocoa powder; 118 milliliters brewed coffee; 4 eggs; 8 servings Butter and flour, for spring form pan; 237 milliliters heavy cream; 227 grams milk chocolate, finely chopped; 473 milliliters pastry flour; 1 teaspoons salt; 142 grams semisweet chocolate, melted; 473 milliliters sugar; 237 milliliters unsalted butter, room temperature; 1 teaspoon vanilla extract

Devil's Chocolate Cake might be just the dessert you are searching for. This recipe makes 8 servings with 933 calories, 13g of protein, and 55g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have salt, semisweet chocolate, coco From preparation to the plate, this recipe takes about 4 hours and 15 minutes. Chocolate Birthday Cake: Devil’s Food Cake with Rich Chocolate Buttercream Frosting, Chocolate Birthday Cake: Devil’s Food Cake with Rich Chocolate Buttercream Frosting, and Devil's Food Cake With Chocolate Ganache are very similar to this recipe.

Instructions

Special equipment: 10-inch springform pan 21/2-inch wide acetate ribbon, see Cook's Note*.

Equipment you will use

Springform Pan

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Butter and flour a 10-inch springform pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Springform Pan

Sift the flour, cocoa, baking soda, and salt 3 times, set aside. Cream the butter with the sugar until light and fluffy.

Ingredients you will need

Baking Soda

Butter

Cocoa Powder

Cream

All Purpose Flour

Sugar

Salt

Add the eggs 1 at a time beating well after each addition.

Ingredients you will need

Egg

Combine the buttermilk, coffee and vanilla extract.

Ingredients you will need

Vanilla Extract

Buttermilk

Coffee

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.

Equipment you will use

Cake Form

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.

Equipment you will use

Oven

Skewers

Frying Pan

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.

Ingredients you will need

Chocolate

Spread

Wrap

In a medium pot over high heat bring the cream to a boil.

Ingredients you will need

Cream

Equipment you will use

Pot

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*.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Cut a piece of 2 1/2-inch wide acetate ribbon long enough to wrap around the cake completely.

Ingredients you will need

Wrap

Lay the acetate on a flat surface and spread the chocolate evenly over the entire surface using an offset spatula.

Ingredients you will need

Chocolate

Spread

Equipment you will use

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.

Ingredients you will need

Chocolate

Wrap

Equipment

Ingredients

Servings:

6teaspoons

baking soda 118milliliters

buttermilk 177milliliters

cocoa powder 118milliliters

brewed coffee 4

eggs 8servings

Butter and flour, for spring form pan 237milliliters

heavy cream 227grams

milk chocolate, finely chopped 473milliliters

pastry flour 1teaspoons

salt 142grams

semisweet chocolate, melted 473milliliters

sugar 237milliliters

unsalted butter, room temperature 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Chocolate Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.