Easy Devil’s Food Cake

I do love a rich chocolate cake, with a lovely ganache.  So I decided to make a Devil’s Food Cake, but including a layer of raspberry jam too since I think that goes so well with chocolate cake.

Wanting to keep things simple I did the bare minimum of work but to get the best effect.  So the cake is actually very simple to make.  In fact it is two 8 inch/20cm cakes that will form the layers.  Some people like more layers, but I think two layers is very good for what I like.  Although I added some raspberry jam onto the bottom layer, before adding the ganache layer,  it is not necessary if you don’t have the jam, or don’t want to use it.  For me it just gives an extra flavour that I enjoy so much.

For my ganache I used dark chocolate and double(or heavy) cream with a little butter too.  But if you have a preferred ganache, maybe with some sugar, and using only butter instead of the cream, that would work well.

The method for making the cake batter is very simple too.  I used my stand mixer, but a hand mixer would work too.  All the dry ingredients are mixed together and the cool cubes of butter are added and mixed until the butter breaks down into the dry ingredients leaving a sand-like texture.  Then the wet ingredients are mixed in until combined.  That is all there is too it.  In fact for those who don’t have a stand mixer, or a hand mixer, the butter could be cut into the dry ingredients as it making pastry, until the texture is achieved and then the wet ingredients can be mixed in by hand.

This cake does take some time as the ganache has to cool completely to firm up and thicken.  It can be placed in the fridge to speed up the process.  The cakes too must be completely cooled before the ganache is added.  But it is only waiting time, rather than any work that must be done.  When the cake and ganache are cooled it is simply a case of assembling the Devil’s Food Cake, and then slicing and serving.

Mine turned out very well indeed and a loved the addition of the raspberry jam, as I knew I would.  The lovely moist cake with that rich and silky ganache, and then with a hit of raspberry too.  It was very good indeed.

• 200g(1 1/2 cups) cake and pastry flour(all purpose/plain flour will work well too).
• 60g(1/2 cup) cocoa powder
• 265g(1 1/3 cups) caster sugar
• 113g(1 stick) cool unsalted butter(still firm to the touch)
• 2 medium eggs, beaten(large in USA)
• 120ml(1/2 cup) milk
• 120ml(1/2 cup) hot water, or coffee if preferred
• 1/2 tsp salt
• 3/4 tsp baking soda
• 1 tsp vanilla extract

For the topping:

• 350g(2 cups) dark chocolate, chopped into pieces
• 300ml(1 1/3 cups)double cream
• 56g(4 tbsp) unsalted butter, cubed.
• Raspberry jam(optional) to spread on the bottom layer.

Method:

1. Preheat the oven to 180C/160C fan/350F.
2. Grease and flour two 8 inch round cake tins. I placed parchment paper in the bottom too.
3. Place the chocolate and cream into a metal bowl and put that onto a pan of barely simmering water.
4. Allow the heat from the water below heat the metal bowl to melt the chocolate into the cream.
5. As the chocolate melts stir it into the cream until all the chocolate is melted and the cream is fully incorporated.
6. Remove from the heat and stir in the 4 tbsp of butter until it too is melted and incorporated.
7. Set the ganache to one side to cool completely.
8. Place the flour, cocoa powders, baking soda, salt and sugar into the bowl of a stand mixer and mix around to combine.
9. When the dry mixture is well combined add the butter and use the paddle attachment to mix until the butter breaks down into the dry mixture and the texture is sand-like.  This will take a few minutes on a medium speed.
10. Add the vanilla extract, milk and coffee/water and mix until everything is combined.
11. Add the eggs and again mix until all is combined.
12. Divide the mixture evenly between the two prepared cake tins.
13. Place in the oven and bake for 30 minutes, until a skewer poked into the centre comes out clean.
14. Remove from the oven and allow to cool for about 15 minutes before removing from the tins and placing on a cooling rack.
15. When both the cakes  and the ganache are completely cooled spread some raspberry jam(if using) on the top of one cake and then cover that with a layer of the chocolate ganache(about 1/3 of the ganache). I actually turned my top layer over and put the ganache on that
16. Place the second cake,  on the top of the bottom layer and cover with ganache.
17. Cover the sides with ganache too and roughly level off with a spatula.
18. Set aside until you wish to serve, then cut into slices.