Devil's Chocolate Cake
Show: CookworksEpisode: Chocolate: How Sweet it is
Rate This RecipeRead users' reviews (16)
- Recipe categories: Dairy, Buttermilk, Chocolate,
- recipe
- ratings & reviews(16)
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Average Rating:
Total Reviews: 16
Showing 1-10 of 16
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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!
By illinoiswine
Long Grove, IL
on April 26, 2012
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The cake is very good and pretty easy to make. It takes about an hour ten minutes to cook, but start testing after an hour. Note that you need to double the recipe for the ganache to have enough both for the middle and the top of the cake. I did not chill overnight but rather cooled it in an ice water bath for about 30 minutes to 40 degrees.
Pastry flour is a must and available in most stores.
The chocolate side is easily made on a folded piece of parchment, no need to buy the plastic they recommend.
By Soon to be chef
new york, ny
on March 09, 2012
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I tried this cake using a mixture of cake/AP flour since I didnt have pastry flour (which has a protein concentration different from cake/ap/cread flour. It didnt rise enough, didnt like the taste and wasnt very flavorful. I followed all the directions and went through the hassle of buttering/flouring the pan.
By Lisa Georges
Road Town
on January 27, 2012
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This cake was excellent. Very light and enjoyable. I used 1 1/2 cups of sugar instead and used the milk chocolate ganache while soft and coffee to make a buttercream for the topping. Best cake ever.
By suzi_q
on November 23, 2011
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Excellent cake! If you don't have a springform pan, don't fret! I used two nine inch rounds and it turned out wonderfully. Make sure you don't overcook it even a teeny bit. Also, if you don't have the acetate sheets, you can use wax paper and it will work great. I added raspberries to the top of mine along with white chocolate leaves. On the chocolate ribbon, I painted thick, vertical white chocolate stripes. It was beautiful!
By loraestey_4200244
Norwood, MA
on May 19, 2010
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I don't make other chocolate cakes anymore. Even though this one takes time and effort, the others aren't worth my time or the calories.
Also, I need to cook it for about 15 extra minutes to get it done in the center.
By jecdo_7475737
Marietta, GA
on September 26, 2007
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This is my new go-to chocolate cake recipe! It's dense and moist and very chocolatey. I Didn't have pastry flour so I used half cake flour and half White Lily "light baking flour" and it worked great.
By sheaub_5367070
San francisco, CA
on May 11, 2006
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It has a different ingredients among others, and it's easy to bake.
By sillyann8_4607963
hilo, HI
on January 02, 2006
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Delicious, rich, smooth, decadant. Need I say more?
By wetmosaic
Chicago, IL
on December 11, 2005
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This is a great recipe and actually quite easy. Don't be too afraid of the decorating bit - The hard part consists of actually finding acetate ribbon! Other than that, the chocolate cake is very moist and the whipped ganache is perfect - I made my icing with Ghirardelli milk chocolate and garnished the slices of cake with whipped cream and chocolate curls.