This “Devil in Disguise” Chocolate Cake is a delicious layering of fluffy cake, chocolate ganache, and sweetened whipped cream.
“Devil in Disguise” Chocolate Cake
Yield: 20 squares
Ingredients
- 1 cup salted butter
- 1 cup cola soft drink
- ½ cup dark unsweetened cocoa powder, such as Hershey’s Special Dark
- 2 cups all-purpose flour
- ¾ cup firmly packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 large egg yolks
- ½ cup whole buttermilk
- 2 teaspoons vanilla extract
- ½ cup miniature semisweet chocolate morsels
- 1 recipe Dark Chocolate Ganache (recipe follows)
- 1 recipe Sweetened Whipped Cream (recipe follows)
- Garnish: maraschino cherries
Instructions
- Preheat oven to 350°.
- Spray a 13x9-inch baking pan with baking spray with flour.
- In a medium saucepan, combine butter, cola, and cocoa powder over medium heat, stirring until butter melts. Remove from heat.
- In a large bowl, combine flour, brown sugar, granulated sugar, baking soda, and salt, whisking well.
- In a medium bowl, combine eggs, egg yolks, buttermilk, and vanilla extract, whisking to blend. Add cocoa mixture to flour mixture, stirring to combine. Add egg mixture, stirring until incorporated. Add chocolate morsels, stirring to blend. Pour batter into prepared cake pan.
- Bake until a wooden pick inserted in the center comes out clean, approximately 25 minutes. Let cake cool in pan.
- Pour warm Dark Chocolate Ganache over cake, spreading into a smooth, even layer. Let cool. Refrigerate cake until ganache hardens, 6 to 8 hours.
- Using a warm, sharp knife*, cut 20 cake squares.
- Place Sweetened Whipped Cream in a piping bag fitted with a large open-star tip (Wilton#1M). Pipe whipped cream onto each cake square.
- Garnish each with a maraschino cherry, if desired.
Notes
*For best presentation, rinse knife under hot water to warm, and wipe off before each cut.
Dark Chocolate Ganache
Yield: 2½ cups
Ingredients
- 2 cups heavy whipping cream
- 3 (4-ounce) bars bittersweet chocolate, such as Ghirardelli, finely chopped
Instructions
- In a medium saucepan, heat cream over medium-high heat until just hot but not boiling. Remove pan from heat, and add chopped chocolate. Let stand for 1 minute, and then stir until chocolate melts completely and mixture is smooth.
- Use immediately.
Sweetened Whipped Cream
Yield: 3 cups
Ingredients
- 1½ cups cold heavy whipping cream
- 3 tablespoons confectioners’ sugar
- ¼ teaspoon vanilla extract
Instructions
- In a medium mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until thickened.
- Use immediately.
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