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Devil's Cake: Chocolate Cake!

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Devil's Cake: Chocolate Cake!

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Tempo de preparo

1 hour(s)


10 servings


  • Eggs | 6 unit(s)
  • Milk | 300 ml
  • Canola oil | 600 ml
  • Brown sugar | 2/1/4 cup
  • Vanilla paste | 2 tablespoon
  • Wheat flour | 2/3/4 cup
  • 50% cocoa powder | 1/2 cup
  • Instant coffee | 1 tablespoon
  • Baking soda | 1 dessert spoon
  • Baking powder | 2 dessert spoon
  • Pinch of salt |  to taste
  • Chopped chocolate 70% cocoa | 450 g
  • Crystal sugar | 200 g
  • Fresh cream | 500 ml
  • Chilled, chopped unsalted butter | 100 g
  • Vanilla if you like |  to taste


  1. DOUGH PREPARATION METHOD: First, to make the Devil's Food Cake in a bowl, mix the cocoa powder with the brown sugar. Pour boiling water on top. Mix well to incorporate. Reserve. Also add 1 teaspoon of instant coffee. Remembering that it is optional in this recipe. In another bowl, sift the flour with the baking powder and bicarbonate of soda. In the mixer, beat the butter with the granulated sugar until it becomes a very fluffy cream. Add the eggs and vanilla to the mixer, beating well after each addition, until smooth. Alternately, add the reserved cocoa powder mixture at the beginning and the dry ones until you finish adding everything. Place in a greased and floured 25 cm shape, or pass homemade mold release in the shape. You can also cut a circle of parchment paper and put it on the bottom of the form. Bake in a preheated oven at 180 degrees for approximately 50 minutes or until cooked. Until the cakes are firm to the touch or until a toothpick comes out clean when inserted in the center. Let cool in the pans for a few more minutes and then turn out onto a wire rack to cool completely.
  2. COVERAGE PREPARATION METHOD: In a pan, mix the water, butter and brown sugar and bring to a boil. When it boils, turn off the heat and add the semisweet chocolate and mix well. Let the cream cool for about two hours at room temperature, stirring well until it becomes creamy. Use to cover the cake.
  3. FILLING PREPARATION METHOD: Place the chopped chocolate in a blender and set aside. In a high pot, caramelize the granulated sugar until it turns amber. Meanwhile, heat the fresh cream. Once the sugar is caramelized, pour the hot cream over it very carefully as the mixture rises and bubbles a lot. Throw the caramel mixture into the blender and blend until everything is very homogeneous. Add the chilled and chopped butter to the ganache, little by little, stirring constantly until smooth and shiny. Place in the fridge for at least 1 hour or until the ganache is very cold. Then, beat the ganache in the mixer to leave it well aerated and creamy.

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