Devil's Chocolate Cake
9 servings
90 minutes
Devil's chocolate cake is an exquisite dessert with a rich cocoa flavor and a hint of coffee bitterness. Its history dates back to 19th-century American cuisine, where chefs aimed to create a 'sinfully' delicious cake that was irresistible. The thin, moist layers with deep chocolate notes pair perfectly with velvety melted chocolate and butter cream. This cake is often served at celebrations, as its rich taste and delicate texture create a sense of true gastronomic luxury. Each spoonful is a rich pleasure, balancing the bitterness of chocolate with the sweetness of cream.
1
Mix cocoa with sugar (100 g), pour in hot coffee, and stir. Set aside to cool.
- Cocoa powder: 100 g
- Sugar: 225 g
- Instant coffee: 200 g
2
Sift the dry ingredients (flour, salt, vanilla sugar) into a bowl and add baking soda.
- Wheat flour: 250 g
- Salt: pinch
- Vanilla sugar: 1 teaspoon
- Baking soda reacted with acid: 0.5 tablespoon
3
Soften the butter (150 g) with the remaining sugar, add the eggs. Mix in the dry ingredients and combine thoroughly. Add the coffee mixture and mix until smooth. Divide the dough into 2 parts and bake in a preheated oven at 180 degrees for about 30 minutes.
- Butter: 280 g
- Sugar: 225 g
- Chicken egg: 3 pieces
- Wheat flour: 250 g
- Instant coffee: 200 g
4
Melt the remaining butter in a water bath and add cream. Remove the hot liquid from heat and add chopped chocolate. Stir until a homogeneous mass is obtained. Set aside to cool and thicken.
- Butter: 280 g
- Cream 20% fat: 100 g
- Chocolate: 300 g
5
Spread chocolate cream (about 1/3) evenly between the two layers. Spread the remaining cream on top and on the sides of the cake.
- Chocolate: 300 g
