Life is complicated. Sometimes you just want simple, like a slice of chocolate cake. And it wouldn’t be right for me to start a blog called Devil’s Food Kitchen without giving you a devil’s food cake recipe. This one is decadent and rich, with chocolate ganache as the filling and finishing coat instead of buttercream. Most people enjoy it with a glass of milk, but I prefer bourbon (to each their own). Anyway, here’s to simple. Bon appetite.
Bring your butter and wet ingredients to room temperature before starting to ensure proper emulsification in the batter. A quick way to warm your wet ingredients is to add them to a bowl and place that over another bowl filled with hot water. Stir until the mixture is room temp.
All of my baking times are approximate. Usually if a cook asks me how long to bake something I say “until it’s done.” I’m not trying to be a jerk, it’s just that baking time is always going to vary from one oven and kitchen to the next, and any baking times should only be used as a guide. Use your all of your senses, including common sense, to determine when something is done.
devil’s food cake
yield: 2 x 9″ cakes
292g butter unsalted
754g brown sugar
350g whole eggs approx. 7 eggs
8g vanilla extract
364g all purpose flour
18g baking soda
364g whole milk
78g cocoa powder
385g sour cream
Combine and cream your butter with the brown sugar in a stand mixer using a paddle attachment for approx. 3min or until fully homogenized (mixed together).
Combine the whole eggs, vanilla extract and sour cream.
Heat the whole milk (steaming is hot enough) and combine it with the cocoa powder, whisking well.
Add the cocoa powder mix into the other liquid ingredients.
Combine the flour and baking soda and sift.
Alternately add the egg mixture and the dried ingredients to the creamed butter. I like to do this in three additions, making sure everything is thoroughly mixed, scraped and mixed a bit more before the next addition.
Bake: convection oven; 160C/330F; approx. 10min, rotate, 18min
chocolate ganache filling
420g chocolate 58%
210g chocolate 41%
100g glucose can substitute with light corn syrup
630g heavy cream
Combine the heavy cream and corn syrup and bring to a simmer over medium heat.
Pour the cream mixture, while hot, over the chocolate and let sit for 5min.
Add the butter and salt and whisk the mixture together or hand blend until it’s completely emulsified.
Place a layer of plastic wrap onto the ganache, touching to avoid forming a skin.