Devil Chocolate Cake

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 8.0 (servings)


Milk chocolate ganache:

Chocolate ribbon:


A simple but delicious cake recipe:

Preheat stove to 160 °C, butter and flour a cake springform pan.

For the bases:

Sift flour with cocoa, baking soda and salt 3 times. Set aside beat the butter with the sugar until light creamy, then add the eggs one by one , each in detail. Beat in the buttermilk, coffee and vanilla extract.

In another baking bowl, mix 1/3 of the dry ingredients with half of the wet ingredients, add another third of the dry ingredients and the remaining wet ingredients, finally add the last third of dry ingredients.

Fill the dough into the cake springform pan. Bake for 1 hour. A toothpick poked into the center of the cake should come out clean. Rest cake in pan for 15 min, then remove from pan and cool on a cooling rack. Cut 1x in half horizontally to make two layers.

Milk chocolate ganache:

Bring whipping cream to a boil. Remove saucepan from heat and stir in chocolate, continuing to stir quickly until all chocolate is melted, quantity is smooth and color is even.

Cool to room temperature, stirring occasionally. Keep in the refrigerator with the lid closed for one night.

The other day, beat ganache with mixer in pre-chilled baking bowl until stiff peaks form.

Spread ganache on one layer, top with second layer, and frost cake all around with ganache.


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