When I saw the devil’s food cake recipe in the recent issue of Fine Cooking magazine, I knew I’d have to make it. A ganache frosting made with a pound of dark chocolate and heavy cream, magically melted into a creamy, shiny icing, with me the alchemist of this dreamy dessert?
The only question was when. Did a cake this decadent need a special occasion? Or like Miles and his ’61 Cheval Blanc in the movie Sideways, is the day you make the Fine Cooking Southern Devil’s Food Cake your special occasion?
I decided to make it the next day. Most of the ingredients were already in my pantry, but I did run to the market for buttermilk, heavy cream and a pound of dark chocolate (at least 65% cocoa recommended).
Something to note about this recipe is most ingredients need to be softened or brought to room temperature, even the 3 egggs. Since the gananche needs to be made at least 8 hours before the cake, I made the ganache early in the morning and set out the eggs and butter all day.
To make the ganache you chop up the 16 oz. of dark chocolate, then bring a pint of heavy cream to a boil. Remove the cream from heat and mix in the chopped up chocolate bar and 2 tbsp. of softened butter. When blended, simply cover with plastic wrap and let sit 8 hours.
Unusual ingredients in the cake batter – mayonnaise and buttermilk – made the finished cake incredibly moist.
This cake was so rich one of the kids, who is a sweet-aholic and loves dark chocolate, only ate a few bites and accused the ‘bad cake’ of giving her a tummy ache. It’s a cake for grownups. A little goes a long way, so we gave away half the cake and still ate delicious chocolate cake for days.