Devils Food Cake With Mint Chocolate Ganache Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE ULTIMATE DEVIL'S FOOD CAKE



The Ultimate Devil's Food Cake image

Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay moist. Get our step-by-step guide here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

3 sticks unsalted butter, room temperature, plus more for pans
1 cup boiling water
3/4 cup unsweetened Dutch-process cocoa powder
4 ounces bittersweet chocolate, chopped (3/4 cup)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons coarse salt
2 cups packed light-brown sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
6 1/4 cups Chocolate Swiss Meringue Buttercream Frosting

Steps:

  • Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
  • In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
  • Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
  • Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
  • Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
  • Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.

DEVILS FOOD 4 LAYER CAKE WITH PEPPERMINT FROSTING



Devils Food 4 Layer Cake With Peppermint Frosting image

The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting. I found it in Bon Appetit Dec. 2008. This cake is heavenly!!!

Provided by Flavor VIsion

Categories     Dessert

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 22

2 2/3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
1 cup unsalted butter, room temperature
3 large eggs
1 large egg yolk
1 1/4 cups unsweetened cocoa powder, sifted
2 cups ice water
1 1/3 cups heavy whipping cream
2 tablespoons light corn syrup
14 ounces bittersweet chocolate, chopped
12 ounces high-quality white chocolate, finely chopped (such as Lindt or Perugina)
3 cups chilled heavy whipping cream, divided
1 1/2 teaspoons pure peppermint extract
2 1/4 cups sugar
1/2 cup water
3 large egg whites
1 tablespoon light corn syrup
1/2 teaspoon pure peppermint extract
bittersweet chocolate curls

Steps:

  • For cake:
  • Position rack in center of oven; preheat to 350°F Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
  • Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
  • For dark chocolate ganache:.
  • Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
  • For white chocolate cream:
  • Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.
  • Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
  • Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.
  • For peppermint frosting:
  • Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
  • Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.

Nutrition Facts : Calories 1563.2, Fat 89.1, SaturatedFat 54.5, Cholesterol 349.1, Sodium 732.7, Carbohydrate 187.6, Fiber 5.6, Sugar 140.6, Protein 16.4

DEVIL'S FOOD CAKE WITH MINT CHOCOLATE GANACHE



Devil's Food Cake with Mint Chocolate Ganache image

Categories     Cake     Chocolate     Side     Bake     Mint     Pastry

Yield makes one 9-inch layer cake

Number Of Ingredients 16

3 sticks (1 1/2 cups) unsalted butter, room temperature, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
Mint-Chocolate Ganache (page 388)
Chocolate Mint Leaves (recipe follows)
Chocolate Mint Leaves
18 fresh mint leaves, 1/4 inch of each stem intact
2 ounces semisweet chocolate, melted and cooled
(makes enough for one 9-inch layer cake)

Steps:

  • Preheat the oven to 350°F. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  • Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes; let cool completely, top sides up. Transfer half of Mint-Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.
  • Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.
  • Transfer cake to a wire rack set over a rimmed baking sheet. Pour the reserved ganache over the top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until the ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate, and garnish with Chocolate Mint Leaves. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.
  • Chocolate Mint Leaves
  • Using a small pastry brush, coat underside of each leaf with a thick layer of chocolate. (If chocolate drips onto the top of the leaf, gently wipe it away with your finger.)
  • Drape the leaves, chocolate sides up, over the handle of a wooden spoon set on a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.
  • Gently grasp the chocolate layer of each leaf with kitchen tweezers. Holding the stem, peel off mint leaf. Chocolate leaves can be kept in an airtight container in the refrigerator for up to 2 days.
  • Devil's Food Cake how-To
  • When pans are prepared for baking chocolate cakes, they are dusted with cocoa powder rather than flour, which may leave white streaks on the finished dark cake.

More about "devils food cake with mint chocolate ganache recipes"

OLD-FASHIONED DEVIL’S FOOD CAKE - BAKER BY NATURE
Feb 9, 2021 If you love chocolate cake, you have to try this sinfully delicious recipe for Devil's Food Cake! It's an old-fashioned recipe that's intensely rich, moist yet dense, and totally decadent! Exploding with rich chocolate flavor and …
From bakerbynature.com


DEVILS FOOD CAKE WITH MINT CHOCOLATE GANACHE
Mint-Chocolate Ganache, (page 388) Chocolate Mint Leaves, (recipe follows) 18 mint leaves, fresh, 1/4 inch of each stem intact; 2 ounces semisweet chocolate, melted and cooled, (makes …
From topdish.com


DEVIL’S FOOD CAKE WITH MINT CHOCOLATE GANACHE – …
Apr 12, 2019 Devil’s Food Cake with Mint Chocolate Ganache. April 12 2019. Ok kids buckle up as we dive into the latest bake. My mom was hosting a dinner party and needed a dessert and asked me to make one. I picked this one as it …
From bakeableblog.com


CHOCOLATE PEPPERMINT CHEESECAKE - SWEET CS DESIGNS
1 day ago Finally make the Chocolate Ganache. Add Chocolate Chips and Cream to a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until melted. It should take only a minute or so. Spread on top of …
From sweetcsdesigns.com


DEVIL'S FOOD CAKE RECIPE | BRAVETART - SERIOUS EATS
Feb 25, 2023 I often finish my devil's food with a whipped chocolate ganache—the exact pairing you'll find in my cookbook—but when time is of the essence, ... Recipe Details. Devil's Food …
From seriouseats.com


THE ULTIMATE DEVIL'S FOOD CAKE RECIPE - ERREN'S KITCHEN
Mar 22, 2024 Flour: Use all-purpose or plain flour for best results.. Cocoa Powder: Choose high-quality cocoa powder for a rich flavor. Coffee: Espresso powder or instant coffee granules enhance chocolate flavor without adding a …
From errenskitchen.com


MARTHA STEWART DEVIL'S FOOD CAKE CHOCOLATE GANACHE …
Move 3 1/2 cups of the chocolate ganache to a clean bowl of an electric mixer. Set aside the rest. About 40 minutes, while stirring often, let it cool all the way down.
From findsimplyrecipes.com


DEVIL’S FOOD CAKE RECIPE - VEENA AZMANOV
Feb 22, 2012 Chocolate Devil’s Food Layer Cake. Wet to dry – Pour the wet ingredients into the dry ingredients and combine well until no lumps are visible.This is a thin batter so use a whisk to remove any lumps. Bake – Divide …
From veenaazmanov.com


THE BEST DEVIL'S FOOD CAKE RECIPE - THE FLAVOR BENDER
May 21, 2020 A truly, sinfully delicious Devil's Food Cake recipe! Moist, light and just a little fudgy. Perfect for special occasions & easy enough to make whenever! ... Just for extra kicks and giggles, I added a simple 1:1 chocolate ganache …
From theflavorbender.com


DEVIL'S FOOD BUNDT CAKE WITH MINT-CHOCOLATE GANACHE
May 15, 2013 In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes.
From pbs.org


DEVILS FOOD CAKE WITH MINT CHOCOLATE GANACHE RECIPES
Steps: Preheat the oven to 350 degrees. Spray a 15-cup nonstick Bundt pan with cooking spray; set aside. In a medium bowl, whisk cocoa with hot water until smooth.
From tfrecipes.com


NANA'S DEVIL'S FOOD CAKE - SUGAR AND SOUL
Feb 10, 2023 A Vintage Dessert Favorite! Nana’s Devil’s Food Cake is a Dark Chocolate Bundt Cake that’s a Reddit-famous recipe that people go absolutely crazy for! And rightfully so, because it’s incredibly delicious with its tender …
From sugarandsoul.co


DEVIL’S FOOD CAKE
Apr 3, 2016 chocolate ganache filling ingredients. 420g chocolate 58% 210g chocolate 41% 210g butter 100g glucose can substitute with light corn syrup 630g heavy cream 4g salt. method. Combine the heavy cream and corn syrup and …
From devilsfoodkitchen.com


96 OF OUR ALL-TIME FAVORITE CHOCOLATE DESSERTS - SOUTHERN LIVING
2 days ago Think Devil's food cake in Bundt form. Get The Recipe . 04 of 96. Hot Chocolate Lasagna. Caitlin Bensel; Food Stylist: Torie Cox. ... Top layers of mint chocolate chip ice …
From southernliving.com


BEST DEVIL'S FOOD CAKE RECIPE: EASY, MOIST & FLUFFY
Jun 14, 2022 Preheat oven to 325 F. Grease and lightly flour (2) 9-inch round cake pans. Set aside.
From divascancook.com


DEVIL’S FOOD CAKE RECIPE WITH CHOCOLATE GANACHE
Ingredients. 1 lb bittersweet chocolate (about 60%), finely chopped or chocolate chips 2 cups (16 oz) heavy cream large pinch of kosher salt
From bakerbettie.com


DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE - READY SET …
Pour heavy cream over chocolate chips and cover bowl tightly with plastic wrap; allow mixture to sit for 2 to 3 minutes. Gently whisk mixture together until ganache forms. Slowly pour chocolate ganache over top of devil's food cake and …
From readyseteat.com


INA GARTEN DEVILS FOOD CAKE - INA GARTEN EATS
Why You’ll Love Devils Food Cake Recipe. Rich Chocolate Flavor: The cake is packed with a deep chocolate taste from the semi-sweet chocolate and cocoa powder.; Smooth Frosting: …
From inagarteneats.com


DEVIL’S FOOD BUNDT CAKE WITH MINT-CHOCOLATE GANACHE
Devil’s Food Bundt Cake With Mint-chocolate Ganache With Nonstick Spray, Dutch-processed Cocoa Powder, Hot Water, Sour Cream, Cake Flour, Baking Soda, Sea Salt, Unsalted Butter, …
From yummly.com


BEST CAKE IN NYC - EATER NY
3 days ago The Best Cake Slices in NYC, According to Food Baby. @foodbabyny picks favorite slices, including chocolate blackout cake, birthday cake, PB&J cake, and more
From ny.eater.com


Related Search