Devil Cake with Chocolate Shards

I am in complete awe with Cenk Sönmezsoy and his Blog.

I tried to replicate his Devil cake for Friendships day.  And can I please please please brag about it? It was outstanding. The sponge, the shards, the filling and the assembly. It was rich, fluffy and dangerously addictive.

Our Invite:

Here is what you shall need- makes one 7 inch two layer cake. [adapted]

For the cake-

2/3 cup… Butter [Room temp.]

2/3 cup… Cocoa

2/3 cup… Boiling water

1/3 cup… Whole milk-warm

1.5 cup… All Purpose Flour

1 Tsp… Baking Soda

1/2 tsp…Salt

1.5 cup…Sugar [grain]

3… Large Eggs [I used 4 medium ones]

1 Tbsp… Vanialla

For the Shards-

120 gms.. Bitter sweet chocolate chopped

For the ganache/filing-

150 gms… Bitter sweet chocolate – chopped

15- gms… Milk Chocolate – chopped

300 gms… Peanut Butter [creamy one]

1-2/3 cup… Cream [I used Amul cream]

Method:

  • Make the shards first as they need to freeze for a couple of hours
    • Melt the chocolate on a double boiler
    • Take a 16 inch butter/parchment paper and spread the melted chocolate as thin as possible.
    • Now put another sheet over it and roll it as tightly as possible.
    • Place it in the fridge for about 4-5 hours.
    • Once the time is up, take it out and in one swift action, un-roll the chocolate.
    • You shall not have wonderfully asymmetric shards with luscious curves on them.
    • Keep them in an airtight box until further use.

  • Now for the cake
    • Pre heat the oven at 175-180 C
    • Sift the cocoa and add boiling water to it. Let it cook to Room temperature.
    • Sift the Flour, soda and salt.
    • Cream butter and add sugar to it. [I used a electric beater]
    • Add vanilla and egg one by one.
    • Alternate cocoa mixture and flour and mix thoroughly.
    • Line 2 pans and divide the mixture equally.
    • Bake for 30-35 min or until the skewer comes out clean from the center of the cake.
    • Bring the cake out to cook. After 10 min, pull the cakes out and let it cool on the rack.

  • Ganache/filling
    • Melt the chocolates on a double boiler
    • Remove from heat and whisk in the peanut butter and cream. [I used a hand whisk]
    • Whisk until soft peaks are formed.

  • To Assemble
    • Cut the tops of the cake to make a straight surface.
    • Place one of the cakes on the board.
    • Put about 1/3 of the ganache on the cake and spread well.
    • Place the 2nd cake on top and cover it with the remaining ganache.
    • Dont bother about making it smooth 😉 it shall be made lovely with the shards.
    • Now take out the shards and stick it all round the cake.
    • Put tiny bits on the top of the cake.
    • Put in the fridge for a few hours.
    • Take out about 30 min before serving. [This is wrt to Bangalore weather, it might vary in diff temp’s]

Share with love.

Cheers.

Sending it to:

Bon Vivant

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