Devil's Food Cake
Ganache:
- 454g semisweet chocolate - chopped (saya guna dark chocolate)
- 2 cups heavy cream
- 56g unsalted butter - softened
Method:
1. Put the chopped chocolate in a bowl.
2. Bring the cream to boil in a saucepan. Pour the the hot cream over the chocolate. Stir until fully combined.
3. Add the butter & stir until fully incorporated. Put a piece of plastic wrap onto the surface & set aside at room tempt for at least 8 hours or overnight.
Cake:
- 170g unsalted butter - softened
- 227g superfine flour
- 2 cups dark brown sugar (saya kurangkan jadi 1 3/4)
- 2 tsp vanilla extract
- 3 large eggs - room tempt
- 3/4 cup high quality cocoa powder
- 1 1 /4 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cups buttermilk (saya guna susu cair + 2 tbsp cuka)
- 1/4 cup mayonnaise
Method:
1. Preheat oven to 160 C. Butter two 8x2 inch round cake pans & line each with a parchment paper round. Butter the parchment, dust with flour & tap out any excess
2. Beat the butter, brown sugar & vanilla until light.
3. Add in eggs one at a time, mixing until each is fully incorporated before adding the next one.
4. Sift the flour, cocoa powder, soda & baking powder. add the salt after sifting
5. Add 1/3 of the dry ingredients to the batter & mix until fully incorporated.
6. Add about 1/2 cup of buttermilk & mix well. Continue alternating the dry ingredients & buttermilk, mixing until incorporated.
7. Fold in the mayonnaise into the batter.
8. Divide the batter evenly into prepared pans. Bake about 40 - 45min or until the cake is done. Remove & cool on wire rack 15 min, invert & cool completely.
Assamble the cake:
1. With a serrated knife, trim top of the cake & cut each into half. Put one of the base layer on a cake plate.
2. Top the cake with 1/3 of the ganache, spread evenly. Add another cake layer, top with ganache. Repeat until last layer.
3. Spread a thin layer of ganache over the top & sides, refrigerate 15 min. Spread the remaining ganache over the top & sides. Decorate the cake.
Tips:
1. Make sure to make the ganache one day earlier or at least 8 hours earlier to let it set at room tempereture.
2. The cake can be made 1 day earlier, just wrap it well & store at room tempereture.
3. Return the cake to room tempt 2 hours before serving.
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