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Devil's Cake
🇧🇷Brazil
•View in original language
(Português)
55 min(s)
12 servings
Marcus Vinicius
@marcusviny7- Ingredients
- Recipe
- Unleavened Wheat Flour200 g
- Fine salt1 teaspoon
- Alkaline Cocoa Powder80 g
- Baking soda1 teaspoon
- Chemical Yeast1 teaspoon
- unsalted butter210 g
- Vanilla essence2 tablespoon
- Brown sugar275 g
- Eggs2 unit(s)
- Oil2 tablespoon
- Hot water270 ml
- Sour cream200 g
- 50% cocoa powder30 g
- Crushed Belgian Chocolate30 g
- Emulsifier1 tablespoon
- Refined and processed sugar2 tablespoon
- To prepare the cake: Preheat the oven to 180°C.
- In a bowl, add the sifted flour, cocoa, bicarbonate, salt and chemical yeast.
- In another bowl, add the butter, sugar and vanilla essence. Beat in the mixer for 6 minutes until it forms a cream.
- Add the eggs little by little, one at a time. Until it becomes a homogeneous cream.
- Add the oil and beat a little more until incorporated.
- Then start adding the dry ingredients little by little on a lower speed so you don't mess everything up. Beat for 3 minutes.
- Then add the hot water and just mix without letting it beat too much. Just to mix it all up.
- Finally, grease a mold with butter and flour or cocoa powder. Pour the mixture into the mold and bake for 27 minutes at 200°C.
- To prepare the filling: In a bowl, add the cream, emulsifier and sugar. Beat with the mixer until it increases in size and thickness.
- Gradually add the cocoa while beating and the Belgian chocolate. Until it forms a kind of chocolate whipped cream.
- Finishing: After finishing the cake, let it cool completely. Cut in half and reserve one of the parts. Make a cold syrup of milk and chocolate to irrigate the cake to stay wet. Go on adding the coverage to fill. Then place the second part of the cake and repeat the process. Cover completely with the topping.
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