Turn On Your Oven & Bake This Heavenly Decadent Devil’s Food Cake
Traditionally, Devil’s Food Cake is super loaded with chocolate. Hence, it is the darkest of all dark chocolate cakes. It is dense cake, thus perfect as a layer cake. I, however, have baked it in a loaf tin and rather than filling frosting in the middle, have poured rich chocolate ganache on top.
In this post, I will share the Devil’s Food Cake recipe or dark & rich chocolate cake recipe, that I used. Also, I will share some simple tips & tricks about Ganache, that I have learnt while baking myself.
Dark & Rich Chocolate Loaf Cake
I love baking loaf cakes. I think they are easier to slice and manage. And by manage I mean storing them for the next day. Yes, I always hope that there are few slices left for the next day to go with coffee!
Another reason for me to bake loaf cakes is that imperfections like split tops or domed tops do not cause much trouble. If I am not frosting my cake, then also they look perfectly good as slices.
In this case, as you can see the top of cake is completely lopsided. This often happens due to the leavener or the Baking Powder that has been used. But it didn’t worry me at all because I was going to cover it with the rich Chocolate Ganache. By the way, I have shared an easy Chocolate Ganache recipe here.
How to Make Chocolate Ganache in Microwave?
Take around 200 gms. of Dark Chocolate compound and chop them into small pieces. Put them in a heat proof bowl and add around 1/4th cup of Heavy Cream. Now, Microwave it on High Power for 30 secs. Take it out and whisk. Put it back again. Repeat till it has melted completely. For a pourable consistency, add more cream if necessary.
How To Manage A Split Ganache?
So, your ganache has split. That is, the fat has separated. What next? Don’t worry, everything isn’t ruined yet. When something like this happens it is known as Seizing. To manage a seized ganache, all you need is some boiling hot water. Add a teaspoon of hot, boiling water in the ganache and whisk. After a few teaspoonfuls, you will see that the ganache has come together nice and smooth.
Now, coming back to the Dark Chocolate Cake recipe:
This rich & dark chocolate cake is a decadent treat for the soul. Made with luxurious dark chocolate, it is served with equally rich chocolate ganache and dark chocolate shavings.
- 1.5 cup All Purpose Flour
- 3 tbsp Cornflour
- 1/4 cup Unsweetened Cocoa Powder I used Hershey's
- 1/2 cup Sugar
- 3 Eggs
- 1/2 cup Oil Any neutral Refined Oil
- 3/4 tsp Baking Powder
- 2 tbsp SPRIG's Mocha & Cacao Spread
- 1 tsp Instant Coffee Powder
Combine all the dry ingredients and sieve them.
In a separate bowl, whisk the eggs till light. Add rest of the wet ingredients and whisk till smooth.
Prepare the loaf tin by greasing and flouring.
Gently mix the dry ingredients in the wet mix.
Pour it in the loaf tin and bake it at 180c till done. It took me somewhere around 40 minutes or so.
Once done, take it out and let it cool in the tin before unmoulding it.
Pour ganache once the cake has reached the room temperature.