Devil's Chocolate Cake Recipe

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Devil's Chocolate Cake
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Ingredients
14
Count
Nutrition
594
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Butter and flour a 10-inch springform pan.
  3. Sift the flour, cocoa, baking soda, and salt 3 times, set aside. Cream the butter with the sugar until light and fluffy. Add the eggs 1 at a time beating well after each addition.
  4. Combine the buttermilk, coffee and vanilla extract.
  5. Mix in 1/3 of the dry ingredients, then half the wet ingredients. Repeat with the remaining dry and wet ingredients, finishing with dry. Pour the batter into the prepared cake pan. Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean. remove the cake from the pan after 15 minutes. Cool completely. Cut the cake into 2 layers.
  6. Sandwich whipped ganache between the 2 layers and spread more ganache on the top and sides of the cake. Wrap the chocolate covered acetate around the cake, chocolate side in, overlapping the ends slightly. Refrigerate the cake until the chocolate in the ribbon has set. Carefully remove the acetate before serving.
  7. Milk Chocolate Ganache:
  8. 1 cup heavy cream
  9. 1/2 pound milk chocolate, finely chopped
  10. In a medium pot over high heat bring the cream to a boil. Remove from the heat and stir in the chocolate. Stir rapidly until all the chocolate has melted and the mixture is a smooth even color. Cool to room temperature stirring occasionally. Cover and refrigerate overnight. Whip the ganache in a chilled bowl until stiff peaks form, see Cook's Note*.
  11. * Cook's Note: Do not over whip as the ganache may split.
  12. Chocolate Ribbon:
  13. 5 ounces semisweet chocolate, melted
  14. Special Equipment: 21/2-inch wide acetate ribbon, see Cook's Note*.
  15. Cut a piece of 2 1/2-inch wide acetate ribbon long enough to wrap around the cake completely. Lay the acetate on a flat surface and spread the chocolate evenly over the entire surface using an offset spatula.
  16. Carefully lift the acetate, chocolate side towards the cake, and wrap it around, lightly pressing it to the side of the cake. Work quickly; the chocolate should still be sticky when wrapped around on the cake. Refrigerate the cake until the chocolate in the ribbon has set.
  17. * Cook's Note: Acetate ribbon is a medium gauge clear plastic often used for cake decorating and chocolate work. Sold in rolls, it can be found in baking supply stores.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 594.04 Kcal (2487 kJ)
Calories from fat 270.71 Kcal
% Daily Value*
Total Fat 30.08g 46%
Cholesterol 144.53mg 48%
Sodium 1178.95mg 49%
Potassium 273.06mg 6%
Total Carbs 76.3g 25%
Sugars 56.11g 224%
Dietary Fiber 1.48g 6%
Protein 6.34g 13%
Vitamin A 0.3mg 9%
Iron 0.7mg 4%
Calcium 78.7mg 8%
Amount Per 100 g
Calories 315.69 Kcal (1322 kJ)
Calories from fat 143.87 Kcal
% Daily Value*
Total Fat 15.99g 46%
Cholesterol 76.81mg 48%
Sodium 626.54mg 49%
Potassium 145.11mg 6%
Total Carbs 40.55g 25%
Sugars 29.82g 224%
Dietary Fiber 0.79g 6%
Protein 3.37g 13%
Vitamin A 0.2mg 9%
Iron 0.4mg 4%
Calcium 41.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.1
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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