Cost per serving $2.84 view details
- Â Â YIELD: 8 Servings
- 1Â 3/4 c. cake flour (not self-rising)
- 1Â 1/2 c. granulated sugar
- 3/4 c. unsweetened alkalized cocoa pwdr
- 1 Tbsp. baking pwdr
- 1 c. (2 sticks) unsalted butter, at room temperature
- 1 c. warm water
- 3 lrg Large eggs, at room temperature
- 1 tsp espresso pwdr, such as Medaglia d'Oro
- 3 Tbsp. warm water
- 16 ounce bittersweet chocolate, finely minced
- 2 c. heavy cream
- 12 ounce semisweet chocolate, finely minced
- 1Â 1/2 c. heavy cream
- 2 Tbsp. corn syrup
- 1/3 c. unsweetened alkalized cocoa pwdr
- 1 tsp espresso pwdr, such as Medaglia d'Oro
- 1/3 c. granulated sugar
- 1/4 c. lowfat milk
- 1/4 c. heavy cream
- 1/4 c. light corn syrup
- 2 ounce semisweet chocolate, finely minced
- 1 Tbsp. unsalted butter
- 1 tsp vanilla extract
- Make the devil's food cake:Position a rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or possibly waxed paper. Lightly dust the sides of the pan with flour and tap out the excess.
- In the 4 1/2-qt bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa pwdr, and baking pwdr. Using the paddle attachment, blend the dry ingredients on low speed, till combined. Add in the butter, one Tbsp. at a time and continue to mix till the mix resembles coarse meal. At medium speed, beat in the water, scraping down the side of the bowl as necessary. Continue to beat the batter at medium speed for 2 min.
- Beat in the Large eggs, one at a time, scralling down the sides of the bowl with a rubber spatula after each addition. Scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer. Bake the cake for 18 to 22 min, till the cake springs back when gently touched in the center. Run the tip of a knife around the edges of the pan.
- Invert the cake onto a wire rack. Carefully peel off the paper and cold the cake completely.
- Make the chocolate espresso whipped garlache:
- In a small c., stir the espresso pwdr into the warm water till dissolved; set aside Place the chocolate in a medium bowl: set aside. In a small, heavy saucepan, combine the heavy cream and espresso mix.
- Bring to a gentle boil. Remove from heat and pour the mix over the chocolate. Allow the mix to stand for 1 minute to heat the chocolate. Gently whisk till smooth. Cover the bowl and chill the ganache for 2 hrs, till chilled and slightly thickened. Using a hand-held electric mixer, beat the ganache just till lightened in color, about 30 seconds. Don't overbeat the ganache or possibly it will become grainy.
- Assemble the cakes:Using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake. Place the molds on a baking sheet and place a cake round in the bottom of each mold. Fill a pastry bag fitted with a large plain tip with the whipped ganache. Pipe the ganache on top of each round, filling each mold to the top. With a small, offset metal spatula, scrape the top of each mold to the level the ganache. Place the sheet of molds in the freezer for 2 hrs.
- Make the glaze:Place the chocolate in a medium bowl. In a small saucepan, bring the cream and corn syrup to a gentle boil. Pour the warm cream over the chocolate and let the mix stand for 1 minute to heat the chocolate.
- Gently whisk till smooth. Cover the surface of the glaze with plastic wrap and let it stand at room temperature till ready to glaze the cakes.
- Make the chocolate espresso fudge sauce:
- In a medium saucepan, stir together the cocoa, espresso pwdr and sugar. Slowly whisk in the lowfat milk and cream. Stir in the corn syrup.
- Cook over medium heat, stirring constantly till the sugar is completely dissolved. Raise the heat to medium-high and while continuing to stir, bring the mix to a boil. Remove the pan from the heat and add in the chocolate. Let the mix stand for 30 seconds to heat the chocolate.
- Whisk till smooth. Stir in the butter and vanilla.
- Unmold and glaze the cakes:Remove the molds from the freezer. Gently heat the side of each mold using a portable hair dryer or possibly a warm, damp towel. Carefully slide off each mold. Place the cakes on a wire rack set over a baking sheet. Place the baking sheet in the freezer for 15 min. Remove the plastic wrap from the glaze and gently whisk till smooth. Remove the desserts from the freezer and pour the glaze over each cake to coat it completely.
- Place a spoonful of chocolate espresso fudge sauce on a dessert plate.
- Place a cake on top of the sauce; garnish with a candied violet, if you like. Repeat with the remaining cakes.
- A smooth glaze sheathes discs of devil's food cake and coffee-flavored ganache. The chocolate espresso fudge sauce echoes the coffee flavor in the ganache, and all is harmony on land and sea.
- DIFFICULTY:** (Intermediate)
- PREPARATION: 2 hrs plus baking and chilling times.
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|Amount Per Serving||%DV|
|Serving Size 349g|
|Recipe makes 8 servings|
|Calories from Fat 883||68%|
|Total Fat 103.08g||129%|
|Saturated Fat 63.5g||254%|
|Trans Fat 0.0g|
|Total Carbs 115.52g||31%|
|Dietary Fiber 18.2g||61%|