Cake “Devil’s Food”

The chocolate sponge cake that is used to make this cake was invented in America in the early 20th century and was called “Devil’s Food”. It got this name due to its dark chocolate color. We offer you a recipe for a very tasty famous American dessert.

Ingredients

For the biscuit:

• Sugar – 350 g
• Flour – 230 g
• Soda – 1 teaspoon
• Baking powder – 1/3 teaspoon
• Eggs – 3 pcs.
• Butter – 150 g + for lubrication
• Warm water – 300 ml
• Vanilla sugar – 5 g
• Cocoa powder – 100 g

For the cream:

• Milk – 150 ml
• Cream with a fat content of at least 30% – 650 ml
• Salt – 1 pinch
• Sugar – 80 g
• Yolks – 5 pcs.
• Vanilla sugar – 5 g
• Gelatin – 15 g
• Chocolate – 200 g

For mirror chocolate glaze:

• Chocolate – 40 g
• Cocoa powder – 80 g
• Cream – 80 ml
• Water – 150 ml
• Sugar – 250 g
• Gelatin – 5 g

For decoration:

• Almond petals (or chopped walnuts)

Directions

1. Let’s make the “Devil’s Food” chocolate biscuit.
   Sift 230 grams of flour, 100 grams of cocoa, one teaspoon of baking soda, and 1/3 teaspoon of baking powder into a bowl. Add 350 grams of sugar, mix.
2. Break 3 eggs into a mixer bowl, add a teaspoon of vanilla sugar, 150 grams of warm butter, and 300 milliliters of warm water.
3. Stir at low speed, gradually adding a mixture of flour and cocoa until a liquid homogeneous dough is obtained.
4. Pour the finished dough into a baking dish with a diameter of 26 centimeters, lined with baking paper, and oiled. Bake in a preheated oven at 180 degrees Celsius for about 45 minutes. We check the readiness with a wooden stick.
5. Take the finished cake out of the oven, let it cool slightly. We spread it on a wooden board and leave it to rest.

   

6. Let’s prepare the Bavaria chocolate cream.
   Soak 15 grams of gelatin in water, in accordance with the manufacturer’s instructions on the package.
7. Warm 200 grams of chocolate in a water bath, set aside.
8. Separate 5 yolks into a bowl, add 40 grams of sugar, mix.
9. Pour 150 milliliters of milk and 150 milliliters of cream into a saucepan. Add a pinch of salt, 40 grams of sugar, bring to a boil.
   Stirring the egg-sugar mixture all the time, gradually pour the boiled cream and milk into it.
10. We return to the pan, put it on fire. Cook, stirring all the time, over medium heat until boiling.
    Readiness can be checked by tracing a groove on the back of a spoon – if the groove does not converge, then the cream is ready. Remove from heat, add 1 teaspoon of vanilla sugar, stir.

    

11. Stirring all the time, in several steps, add the prepared sauce to the melted chocolate. Stir until a homogeneous shiny mass is obtained.
12. Melt the soaked gelatin in a water bath. Add it to the vanilla chocolate and vanilla sauce mixture and mix well. Pour into a larger bowl and let cool to about 30 degrees Celsius.
13. 500 milliliters of cream, not less than 30% fat, beat until the dense foam is obtained. In two steps, add the cream to the chocolate vanilla cream, stir gently in one direction. Bavaria chocolate cream is ready.
14. Let’s start assembling the “Devil’s Food” cake. Cut the biscuit in half. On the dish on which we will collect the cake, put a split-shaped ring with a diameter of 26 centimeters, put one spoonful of cream inside the ring. Put the cake on the cream, press it lightly, spread 2/3 of the prepared cream on the cake, and level it so that the cream fills all the cracks.
15. We put the second cake layer, put the remaining cream on top, level it, and send the cake to the refrigerator for at least 5 hours.
16. We decorate the cake according to your taste and imagination. We’ll be covering the cake with mirror chocolate icing. Let’s make a mirror chocolate icing. Soak 5 grams of gelatin in water, in accordance with the manufacturer’s instructions on the package.
17. Pour 250 grams of sugar into a saucepan, add 40 grams of sifted cocoa powder, pour 80 milliliters of cream and 150 milliliters of water, stirring all the time, bring to a boil and immediately turn off the heat.
18. Add 40 grams of chopped dark chocolate, stir, add soaked gelatin and mix well again.
19. We filter through a sieve and let cool to a temperature of approximately 30 degrees Celsius.
20. Take the “Devil’s Food” cake out of the refrigerator, cover the surface of the cake with mirror chocolate icing, and return the cake to the refrigerator for a few more hours.

    

21. The sides of the cake can be topped with chopped walnuts or almond petals.
22. Serve the “Devil’s Food” cake for dessert with tea or coffee.

    

Bon Appetit!

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