If you love chocolate and coffee, today's recipe is for you. It's a rather peculiar cake, which tends to surprise both in appearance and in taste. It's a Devil's food Cake . Yes, yes, you heard right, Devil's cake, but don't be scared, it's delicious.
As its name suggests, this is a daring cake in every sense of the word . 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 is going to be the ideal dessert to celebrate the next World Chocolate Day this coming Sunday, September 13th.
Ingredients (for the cake)
- 200 g of flour
- 14 g of sodium bicarbonate
- A pinch of salt
- 150 g unsalted butter
- 90 g cocoa powder
- 125 ml of strong, hot coffee
- 125 ml of milk
- 275 g cup white sugar
- 2 large eggs, room temperature
Preparation of the sponge cake
- Preheat the oven to 180ºC. Line 2 20cm moulds with baking paper on the bottom and butter and flour on the sides.
- Pour the flour, baking soda, salt and butter cut into small pieces at room temperature into the WMF stainless steel bowl and mix with the WMF whisk until the mixture is like beach sand and there are no more butter chunks left.
- Separately, mix the hot coffee with the cocoa, using the mixer to mix well, add the milk, mixing until smooth.
- Crack the eggs into a third bowl and add the sugar, beating on medium speed until smooth.
- Combine all the preparations, beating until it is a homogeneous mixture.
- Divide the mixture evenly between the prepared pans.
- Bake for about 30 minutes, or until a skewer inserted into the center of the cake comes out clean.
- 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 whipping cream 35% MG
- 125 ml creme fraiche
- 1 pinch of salt
Cover preparation and assembly
- Mix the chocolate and cream in a double boiler , stirring gently until all the chocolate has melted and the mixture is smooth.
- Remove the bowl from the heat and blend the creme fraiche and salt using your WMF whisk . Allow the mixture to cool completely to room temperature.
- Once cooled and thicker, whisk by hand to thicken and create a spreadable texture (do not whisk with a mixer or vigorously).
- Place the first cake layer on the base, trimming the top to make it level. Spread a generous layer of frosting over the top. Place the second cake on top of the frosting.
- Add the remaining frosting over the top and then up the sides of the cake, using a wave-like motion with the spatula to create a pleasing design. Chill for at least 2 hours, or until ready to serve.
