If you love chocolate and coffee, today's recipe has your name on it. It's a somewhat peculiar cake that tends to surprise both in appearance and flavor. It's a Devil's food Cake. Yes, yes, you heard right, Devil's Cake, but don't be afraid—it's delicious.
As its name suggests, it's a bold cake in every sense. Instead of being the typical white sponge cake, it has an almost black color due to the chocolate and coffee.
With this cake we're going to put the WMF electric whisk and the Lumero coffee maker to the test... And it will be the ideal dessert to celebrate the upcoming World Chocolate Day this coming Sunday, September 13.
Ingredients (for the sponge)
- 200 g flour
- 14 g baking soda
- A pinch of salt
- 150 g unsalted butter
- 90 g cocoa powder
- 125 ml strong hot coffee
- 125 ml milk
- 275 g cup of white sugar
- 2 large eggs, room temperature
Sponge preparation
- Preheat the oven to 180ºC. Line 2 20 cm tins by placing baking paper on the bottom and butter plus 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 resembles beach sand and there are no pieces of butter left.
- Separately mix the hot coffee with the cocoa, using the whisk so it combines well, add the milk mixing until smooth.
- Break the eggs into a third bowl and add the sugar, beat at medium speed until smooth.
- Combine all the preparations, beating until it is a homogeneous mixture
- Divide the batter equally between the prepared tins.
- Bake for about 30 minutes, or until inserting a skewer into the center of the cake comes out clean.
- Let the cakes cool for 20 minutes in their tins, then transfer them to a cooling rack to cool completely at room temperature.
Ingredients (for the frosting and filling)
- 340 g dessert chocolate, chopped
- 400 ml whipping cream 35% fat
- 125 ml creme fraiche
- 1 pinch of salt
Frosting preparation and assembly
- Mix the chocolate and cream in a double boiler bowl, stirring gently until all the chocolate has melted and the mixture is smooth.
- Remove the bowl from the heat and beat using your whisk with the creme fraiche and salt. Allow the mixture to cool completely to room temperature.
- Once cooled and thicker in consistency, beat by hand to thicken and achieve a spreadable texture (do not beat with the mixer or vigorously).
- Place the 1st sponge layer on the base, trimming the top to level it. Spread a generous layer of the frosting over the top. Place the second sponge on top of the frosting.
- Add the remaining frosting over the top and then to the sides of the cake, using wave motions with the spatula to create a pleasing design. Chill for at least 2 hours, or until ready to serve.
