Devil's food cake

Discover the history of Devil's food cake.

1. Chocolate cake

   • 370 gr. cane or brown sugar
   • 300 gr. pastry flour
   • 300 gr. espresso
   • 180 gr. butter
   • 150 gr. eggs (3)
   • 90 gr. cocoa powder
   • 75 gr. whole milk
   • 5 gr. baking powder
   • 5 gr. lemon juice

   • In the bowl of the mixer, start by mixing the butter at room temperature and the sugar at medium speed with the mixing paddle until a uniform dough is formed.
   • Meanwhile, in a glass, mix the milk and lemon juice and set aside for about 5 minutes.
   • By mixing milk and an acid, such as lemon juice, we obtain something similar to 'buttermilk', which will make our sponge cake more tender, fluffy and light.
   • Next, add the eggs and add them to the mixture.
   • When the milk has separated due to the action of the lemon juice, add it to the butter and sugar mixture.
   • Now, in another bowl, sift the flour, cocoa powder and baking powder, mix it and add it to the previous mixture in two or three times. Mix until homogeneous.
   • Finally, prepare a strong coffee and add it while it is still hot to the previous mixture. Stir well until it is smooth, shiny and free of lumps.
   • Finally, bake in the oven for 50 minutes at 180º C.
   • Leave to cool on a wire rack at room temperature and set aside.

2. Coffee syrup

   • 50 gr. espresso
   • 50 gr. water
   • 50 gr. white sugar
   • 30 gr. coffe liqueur (optional)

   • Heat the water and sugar in a saucepan over medium heat until completely dissolved. Stir the mixture with a whisk to help it dissolve and turn off the heat.
   • Then add the strong coffee and, optionally, the coffee liqueur.
   • Set aside at room temperature until use.

3. Chocolate ganache

   • 360 gr. dark chocolate (70%)
   • 360 gr. heavy cream (35% fat)
   • 200 gr. butter

   • In a saucepan, heat the cream over medium heat until it comes to the boil.
   • Meanwhile, melt the chocolate in the microwave in short 30-second batches. It is not necessary for the chocolate to melt completely.
   • Next, pour the hot cream over the melted chocolate and mix well with a spatula until the mixture is completely blended. Allow to cool to room temperature.
   • When the mixture has cooled to 35º C, transfer it to the bowl of the mixer and start beating at medium speed.
   • Then, add the room temperature butter cut into cubes a few at a time and beat on medium speed just until it is fully integrated.
   • Set aside at room temperature until ready to use. If it is very hot in your house, put it in the fridge and take it out about 20 minutes before working with it.

4. Chocolate glaze

   • 50 gr. dark chocolate (70%)
   • 50 gr. heavy cream (35% fat)

   • In a saucepan, heat the cream over medium heat until it starts to steam, without boiling.
   • Then turn off the heat and pour the hot cream over the chocolate.
   • Let the cream melt the chocolate for a few moments and mix with a rubber spatula until it is well blended.
   • Set aside at room temperature until use.

5. Assembly

   • Start by cutting off the top of the sponge cake to make it flat.
   • Then divide it into three discs of equal thickness.
   • Place the first disc on a flat plate and lightly soak it with the coffee syrup using a kitchen brush.
   • Then add a 1 cm thick layer of chocolate ganache and smooth it with a spatula.
   • Place a second disc of sponge cake, soak it with coffee liqueur and add another layer of chocolate ganache.
   • Now, place the last disc of sponge cake and soak it with more coffee liqueur.
   • Apply a thin layer of chocolate ganache on the top and sides of the cake and smooth it with a spatula.
   • If we want, we can decorate the walls by turning the cake and, pressing gently with the tip, we move the spatula upwards, in a spiral shape. We can do the same on the top starting from the centre and moving our spatula outwards.
   • Now, we reserve our cake in the fridge for a minimum of 1 hour for the chocolate ganache to harden.
   • Next, we transfer our chocolate glaze to a piping bag, which should have a dense fluidity, at about 28° C, cut off the tip leaving a 2 mm opening and drip a few drops on the edge of the top of the cake, letting them run down the sides of the cake.
   • Finally, put the rest of the chocolate ganache in a piping bag with a 2 cm curly nozzle and pipe a few roses on the top edge of the cake.
   • Keep in the fridge and leave at room temperature for 15 minutes before serving.

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