This cake is UNBELIEVABLE! Probably one of the best cakes I have ever made, and my new favorite cake. Which has a lot to do with the whipped biscoff ganache. Its creamy, velvety and just melts in your mouth. One bite of this cake and you will be begging for more. I got this recipe from Design Sponge’s website, which has a in the kitchen with column. Every Friday they feature awesome chefs, bakers, food stylists, and photographers. This was one of the recipes by Cenk Sönmezsoy. He has an award-winning food blog which has some of the best chocolate recipes you will ever eat!
Lets talk about this cake! When you first look at it you probably think, wow that looks really rich. I actually had a lot of people tell me that when they first saw it. When you bit into it though, it was much lighter and not as chocolate tasting as you would imagine. The devils food cake itself is so light and moist, it melts in your mouth. The ganache is made with a biscoff spread which is also known as Speculoos cream. It is a spread made with Belgian spice cookies. I had to order it on amazon, because of course you can’t find this in stores anywhere! I only ordered one jar, and I was kicking myself for not ordering more. A few days later, I had to order more. Try they crunchy as well, it tastes good with pretty much anything.
What makes this cake just look so amazing and so appealing is the chocolate shards. I am so glad I came across this recipe, for well two reasons. One for the spread, and two for learning a new technique. These chocolate shards look amazing, and they are so easy to make. You simply melt chocolate, spread it thinly on a parchment paper, roll it into a tube, chill and unroll. You’re done! I am now going to have to try to make a cake with white chocolate shards.
This chocolate cake recipe is my new go to cake recipe! I love it and just can’t get enough of it. I am a huge chocolate lover, and I could bake chocolate cakes every day. You will fall in love at first bite!
For the Devil’s Food Cake
recipe from Cafe Fernando
- 2/3 cup (150 grams) unsalted butter, plus more for pans
- 2/3 cup (50 grams) Dutch-process cocoa powder, plus more for pans
- 2/3 cup boiling water
- 1/3 cup whole milk, scalded
- 1 1/2 cups (210 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup (300 grams) granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
For the Whipped Biscoff* Ganache
- 4.5 ounces (150 grams) bittersweet (70% cacao) chocolate, chopped
- 4.5 ounces (150 grams) milk (40% cacao) chocolate, chopped
- one 14-ounce (400 grams) jar Biscoff spread*
- 1 2/3 cups (400 grams) heavy cream, cold
*Biscoff spread is made from spiced cookies, like gingersnaps. You can substitute peanut or hazelnut butter for the Biscoff spread. If unsweetened, add 1/4 cup of powdered sugar.
For the Chocolate Shards
4 ounces (120 grams) bittersweet (70% cacao) chocolate, chopped
MAKE THE CHOCOLATE SHARDS
In order for the chocolate shards to stick to the cake easily, the whipped ganache should be at room temperature, so make sure to have them ready by the time you are finished with the ganache.
Place the chopped chocolate in the top of a double boiler set over hot water and allow to melt, stirring often. Place a 16-inch-long parchment paper on your work surface. Pour the melted chocolate onto the paper and using an offset spatula, spread it in a thin and even layer, about 1/3 of an inch off each edge. Place a second sheet of same-sized parchment paper on top and gently press to release the air bubbles. Starting with one short end, roll the parchment paper tightly into an-inch-wide tube. Place it seam side down on a rimmed baking tray and chill in the refrigerator until set, for at least 2 hours.
Have a large baking sheet lined with parchment paper ready and remove the tube from the refrigerator. Unroll the tube in one quick motion, which creates the chocolate shards. Remove the top sheet of parchment paper, and with the help of a large offset spatula go underneath the pieces, pick them up and transfer them to the lined baking sheet. Refrigerate until ready to use.
Making the Devil’s Food Cake
1. Adjust the oven rack to the center of the oven and preheat the oven to 350°F/175°C. Butter two 8-by-2-inch round cake pans and line the bottoms with parchment paper. Butter the parchment papers, dust with cocoa powder, tap out excess and set aside.
2. Sift cocoa powder into a medium bowl, add boiling water and whisk until the cocoa is completely dissolved. Add milk and whisk to combine. Set aside to cool.
3. Sift together the flour, baking soda and salt into a medium bowl and set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until light and fluffy. Add the sugar and beat on medium speed for 5 more minutes, scraping down the sides with a spatula as necessary. Add the eggs, one at a time, making sure each one is fully incorporated before adding the next. Beat in vanilla.
5. With the mixer on low-speed, add the flour mixture in three batches, alternating with the cocoa mixture.
6. Divide batter evenly among the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a cake tester inserted in the center of each layer comes out clean, rotating pans halfway through for even baking. Allow to cool in the pans for a few minutes, then take out and leave to cool completely on a wire rack.
Making the Whipped Biscoff Ganache
Place both chocolates in the top of a double boiler set over hot water and allow to melt, stirring often. Remove from heat and whisk in the Biscoff spread. Add the heavy cream and with the help of an electric mixer, whisk until soft peaks form. Be careful not to overbeat, as the frosting will become grainy.
Composing the Cake
1. Remove parchment papers from the bottoms of the cakes. Using a long, serrated knife, remove the top crusts to flatten the surface of the cakes. Place one cake on an 8-inch cardboard round or your serving plate (wide strips of parchment paper placed under the cake will keep the serving plate clean after frosting).
2. Frost the top with a little more than 1/3 of the ganache. Place the second cake on top and frost the top and the sides with the remaining ganache.
3. Take the frozen chocolate chards out of the refrigerator and gently stick the shards to the ganache with the help of a tweezer. Use long pieces for the sides and smaller pieces for the top. Place the cake in the refrigerator until the ganache is firmly set, for about an hour, then serve.
Find the FULL Recipe here.