Devils food cake – Part two
I hope you enjoyed my last post with the first part of this Devils food cake recipe. If you read the last post then you know there are two chocolate cake sponges which have been waiting over night and are ready to be turned into a delicious Devils food cake. If you didn’t read the last post then click on devils food cake above for a link to it.
Its a really indulgent recipe and oh so good. We made this as a belated birthday cake for Hana’s father when her parents came to visit last weekend. It went down a treat but with only the four of us at lunch there was half a cake left over, well there isn’t anymore as its all been gobbled up by midnight trips to the fridge. Naughty but yum!
Before you get into it you will need a few ingredients and some bits and pieces.
for the ganache
- 350ml double cream
- 150g dark chocolate
- 50 butter
for the filling and decoration
- 250ml double cream
- 1tbsp icing sugar
- 150g raspberries
- 100g white chocolate
You will also need a couple of mixing bowl’s and electric whisk. It’s not the fastest or easiest cake to put together, even after you have chilled the chocolate cake sponges over night.
Take everything out of the fridge and let it get up to room temperature.
For the Chocolate Ganache bring the cream to a gentle boil, don’t burn it and pour it over the chocolate squares broken up in a bowl. Leave it for two minutes to melt the chocolate before stirring well to mix together, then leave to cool for 5 minutes. Now add the butter, stir again and cool before popping in the fridge for 30 minutes. It should end up with the texture of chocolate spread.
To make the chocolate curls melt the white chocolate in a bowl over a pan of boiling water. Pour it out onto a lined baking tray and chill in the fridge till set. Drag a knife across the chocolate at a slight angle to make curls and then chill them. I have never managed to get this bit right yet so don’t be disheartened if you end up with chocolate shavings instead. It still looks as good.
Put one of the cakes on a serving plate. Whip the 350ml of double cream with the icing sugar to soft peeks but don’t over whip it. Spread this over the cake and top with the Raspberries. I like to push them into the cream, as bellow.
Sandwich the second chocolate cake on top then spread the Ganache over the top. Decorate with the white chocolate. Pop it in the fridge till your ready to eat it.
Its a big cake so if you can’t use it all up straight away it will last a couple of days if kept in the fridge. The sponges get a more intense chocolaty, fudgy taste if you have some the next day.