How To Cook Devil's Cake With Ganache Cream - Recipe

Author: Karen Lennox Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Devil's Cake With Ganache Cream - Recipe. Learn how to cook "Devil's cake with Ganache cream". Delicious recipe..

Necessary products

For swamps:

120 grams of cocoa powder (unsweetened)
340 grams of flour
180 grams of softened butter
2 teaspoons sugar
1/2 teaspoon salt
3 eggs
1 teaspoon hot water
1/2 cup hot coffee
1/2 cup skim yogurt
1.5 teaspoons of baking soda
1 teaspoon baking powder

For Ganaš cream:

350 grams of chopped chocolate
350 milliliters of high-fat cream (with a fat content of more than 30%)
dried cherries and blueberries for decoration

Method of preparation:

Preheat oven to 180 degrees. Separate 2 tablespoons of cocoa, and dissolve the rest in hot water and stir to avoid lumps. While the cocoa cools, grease two identical forms with oil and sprinkle them with the reserved cocoa (the containers should be about 24-25 cm in diameter).

Mix the dry ingredients (flour, salt, baking soda, baking powder). Beat the butter and sugar with a mixer on medium speed to obtain a creamy mass. Beat the eggs one by one, adding them to the butter mixture, add the rest of the cocoa. At minimum speed, mix this combination with half of the dry mixture, then add the yogurt and the rest of the dry ingredients. Peel the mixture from the walls of the bowl and mix everything thoroughly. Pour hot coffee - it will enhance the chocolate flavor. The dough should be shiny with a thick creamy consistency. Divide it into two equal parts and pour into pre-prepared forms. Bake for about half an hour, check the readiness with a toothpick. 10 minutes later, turn the tops on a flat plate. When completely cooled, smear them with the thick cream (which you will see below) and glue them on top of each other. Also smear the sides with cream, decorate with cherries, blueberries or anything else of your choice.

Make the cream as follows: broken into pieces of chocolate (it is best to be dark, cocoa content not less than 70%) pour the same amount of hot cream and melt over low heat, stirring thoroughly until you get a shiny homogeneous mixture. When the cream cools, spread the cake - 1/3 of it put between the tops, and the remaining 2/3 spread on top and on the sides. The part that you will use for gluing the countertops is good to beat with a mixer for 5 minutes, so you will get a lighter taste.

You can prepare the cake with cream of your choice, you can also improvise with the decoration.

Enjoy your meal!

How To Cook Devil's Cake With Ganache Cream - Recipe

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