Ingredients
- Butter and flour, for spring form pan
- 2 cups pastry flour
- 3/4 cup cocoa powder
- 11/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 4 eggs
- 1/2 cup plus 2 ounces buttermilk
- 1/2 cup plus 2 ounces brewed coffee
- 1 teaspoon vanilla extract
- Milk Chocolate Ganache, recipe follows
- Chocolate Ribbon, recipe follows
- Special equipment: 10-inch springform pan
Directions
Preheat the oven to 325 degrees F.
Butter and flour a 10-inch springform pan.
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.
Combine the buttermilk, coffee and vanilla extract.
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.
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.
Milk Chocolate Ganache:
1 cup heavy cream
1/2 pound milk chocolate, finely chopped
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*.
* Cook's Note: Do not over whip as the ganache may split.
Chocolate Ribbon:
5 ounces semisweet chocolate, melted
Special Equipment: 21/2-inch wide acetate ribbon, see Cook's Note*.
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.
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.
* 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.
Photo: Devil's Chocolate Cake Recipe

















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By ampgirl88_10026802
san leandro, CA
on August 24, 2012
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I made this cake for a party we recently had. At first I thought it was going to be lots of work but turned out to be quite easy. I could not find acetate baking ribbon but found out that freezer paper works just the same. I will definitely be making this cake again and again. LOVED IT!!!!!
By shananana7
salt lake city, 84
on July 31, 2012
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i used a 9 inch pan and it overflowed and the center sank. maybe i will just not pour as much in the pan next time. also, i live at high altitude, should i maybe change things up a bit? any suggestions? i would love for it to work out because it tastes awesome!
By cambriatandc_10...
Gainesville, FL
on May 23, 2012
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Soooo good. Going to make this for every chocolate lovers birthday. I subbed cake flour for pastry flour, used semi sweet chocolate for the ganache, and then topped with fresh sliced strawberries. I also used parchment paper for the ribbon, and it turned out perfectly. I was nervous because I had never attempted anything like a chococolate ribbon before, and it was literally magic when I pulled the parchment off. No one believed me that I didn't buy it from a bakery!
Read all 19 reviews