Devils Food Bundt Cake With Mint Chocolate Ganache Recipes

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DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE



Devil's Food Cake with Chocolate Ganache image

Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 11

1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
Chocolate Ganache for Devil's Food Cake

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined.
  • Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.
  • Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.
  • Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.

DEVIL'S BUNDT CAKE



Devil's Bundt Cake image

The key to a moist, flavorful chocolate Bundt cake? Sour cream and two kinds of chocolate -- cocoa powder and mini chocolate chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 1h15m

Number Of Ingredients 16

Vegetable-oil cooking spray
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
1 cup unsweetened cocoa powder
1 cup boiling water
1 cup sour cream
3 cups unbleached all-purpose flour (spooned and leveled)
1/4 teaspoon fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups mini chocolate chips
1 cup heavy cream
8 ounces chopped semisweet chocolate
Pinch of fine salt

Steps:

  • Cake:Preheat oven to 325 degrees. Spray a 12-cup nonstick bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.
  • Scrape batter into prepared pan and bake until tops springs back when lightly touched, 1 hour to 1 hour 15 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn our onto rack and let cool completely.
  • Glaze:Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.

DEVIL'S FOOD CAKE WITH MINT CHOCOLATE GANACHE



Devil's Food Cake with Mint Chocolate Ganache image

Categories     Cake     Chocolate     Side     Bake     Mint     Pastry

Yield makes one 9-inch layer cake

Number Of Ingredients 16

3 sticks (1 1/2 cups) unsalted butter, room temperature, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
Mint-Chocolate Ganache (page 388)
Chocolate Mint Leaves (recipe follows)
Chocolate Mint Leaves
18 fresh mint leaves, 1/4 inch of each stem intact
2 ounces semisweet chocolate, melted and cooled
(makes enough for one 9-inch layer cake)

Steps:

  • Preheat the oven to 350°F. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  • Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes; let cool completely, top sides up. Transfer half of Mint-Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.
  • Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.
  • Transfer cake to a wire rack set over a rimmed baking sheet. Pour the reserved ganache over the top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until the ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate, and garnish with Chocolate Mint Leaves. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.
  • Chocolate Mint Leaves
  • Using a small pastry brush, coat underside of each leaf with a thick layer of chocolate. (If chocolate drips onto the top of the leaf, gently wipe it away with your finger.)
  • Drape the leaves, chocolate sides up, over the handle of a wooden spoon set on a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.
  • Gently grasp the chocolate layer of each leaf with kitchen tweezers. Holding the stem, peel off mint leaf. Chocolate leaves can be kept in an airtight container in the refrigerator for up to 2 days.
  • Devil's Food Cake how-To
  • When pans are prepared for baking chocolate cakes, they are dusted with cocoa powder rather than flour, which may leave white streaks on the finished dark cake.

TRIPLE CHOCOLATE DEVILS FOOD BUNDT CAKE



Triple Chocolate Devils Food Bundt Cake image

Make and share this Triple Chocolate Devils Food Bundt Cake recipe from Food.com.

Provided by Essie Jane

Categories     Dessert

Time 1h10m

Yield 1 Bundt Pan, 12 serving(s)

Number Of Ingredients 9

1 (1 lb) box devil's food cake mix
water
oil
egg
1 (4 ounce) chocolate pudding mix
1 cup mini chocolate chip, Divided
2 tablespoons mini chocolate chips, Divided
1/4 cup butter
1/3 cup white sugar

Steps:

  • Preheat oven to 350*F.
  • Prepare cake mix according to pakage directions, adding the pudding mix with the water, oil, and eggs.
  • Stir 1c. of the chocolate chips into the batter.
  • In separate bowl, cut butter into white sugar, add 2 tablespoons chocolate chips.
  • Sprinkle 1/2 of the butter, sugar and chocolate chip mix in the bottom of the bundt pan.
  • Pour cake batter into bundt pan.
  • Sprinkle the other half of the sugar and butter mix on top of the cake.
  • Bake at 350*F for 1 hour.
  • Glaze with your favorite chocolate frosting. (Melt in the microwave to thin frosting slightly, drizzle over cake and sprinkle with more chocolate chips.).
  • Enjoy!

Nutrition Facts : Calories 331.6, Fat 14.8, SaturatedFat 6.7, Cholesterol 10.3, Sodium 374.5, Carbohydrate 51.8, Fiber 2.3, Sugar 32.9, Protein 3.2

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