If you are a lover of chocolate and coffee, today's recipe bears your name. It is a somewhat peculiar cake, which tends to surprise both in sight and in taste. It is a Devil's food Cake . Yes, yes, you heard right, Devil's Pie, but don't be scared, it's delicious.

As its name indicates, it is a daring cake in every way . Instead of being the typical white sponge cake, it has an almost black color due to the chocolate and coffee.

With this cake we are going to put the WMF electric mixer and the Lumero coffee maker to the test... And it will be the ideal dessert to celebrate the next World Chocolate Day this coming Sunday, September 13!

Ingredients (for the cake)

  • 200g of flour
  • 14g bicarbonate of soda
  • a pinch of salt
  • 150 g unsalted butter
  • 90 g cocoa powder
  • 125 ml of strong and hot coffee
  • 125ml milk
  • 275 g cup of white sugar
  • 2 large eggs, room temperature

Preparation of the cake

  1. Preheat the oven to 180ºC. Line 2 20 cm molds by placing baking paper on the bottom and butter plus flour on the walls.
  2. Pour the flour, baking soda, salt and diced room temperature butter into the WMF stainless steel bowl and mix with the WMF hand mixer until the mixture is like beach sand and no chunks of butter remain.
  3. Separately, mix the hot coffee with the cocoa, using the mixer to mix well, add the milk, mixing until smooth.
  4. Crack the eggs into a third bowl and add the sugar, beat on medium speed until smooth.
  5. Unite all the elaborations, beating until it is a homogeneous mixture
  6. Divide the mixture equally among the prepared ramekins.
  7. Bake for about 30 minutes, or until you insert a skewer into the center of the cake and it comes out clean.
  8. Let the cakes cool for 20 minutes in their pans , then transfer to a cooling rack to cool completely to room temperature.

Ingredients (for the topping and filling)

  • 340 g dessert chocolate, chopped
  • 400 ml of whipping cream 35% MG
  • 125ml creme fraiche
  • 1 pinch of salt

Preparation of the cover and assembly

  1. Combine the chocolate and cream in a double boiler , stirring gently until all the chocolate has melted and the mixture is smooth.
  2. Remove the bowl from the heat and beat using your WMF stick mixer with the creme fraiche and salt. Allow the mixture to cool completely at room temperature.
  3. Once cooled to a thicker consistency, whisk by hand to thicken and achieve a spreadable texture (do not beat with a mixer or vigorously).
  4. Place the 1st layer of cake on the base, trimming the top to make it even. Spread a generous layer of the frosting over the top. Place the second cake on top of the frosting.
  5. Add the remaining frosting over the top and then down the sides of the cake, using wave motion with the spatula to create a pleasing pattern. Chill for at least 2 hours, or until ready to serve.

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