Devil’s Food Cake
Part 1: Sponge
Ingredients
Method- 113g Whole Eggs
- 227g Honey
- 90g Corn Oil
- 100g Greek Yogurt
- 100g Water
- 100g Cake Flour
- 3g Baking Soda
- 57g deZaan Carbon Black Cocoa Powder
- Sieve all the dry ingredients and set aside.
- Mix Oil, Yoghurt and Water and set the wet mixture aside.
- In a mixer, beat Eggs and Honey on high until pale and light for about 7 minutes.
- Incorporate the wet and dry mixtures alternately by gently folding them into the whipped Eggs.
- Spread about 1.5cm thin onto a large baking pan lined with silicon sheet and bake in a 200°C/392°F pre-heated oven for 6-7 minutes.
- Cut into desired shape (éclair shaped cutter used in this recipe).
Part 2: Crimson Red Ganache
Ingredients
Method- 290g Whipping Cream
- 180g deZaan Crimson Red Cocoa Powder
- 65g Honey
- 60g Unsalted Butter
- In a bowl, add Crimson Red Cocoa Powder & Butter. Set aside until ready to use.
- Bring the Cream & Honey to a boil.
- Pour over bowl and blend thoroughly with an immersion blender.
- Allow to cool at room temperature.
- Set aside until ready to use.
Part 3: Biscuit Base
Ingredients
Method- 118g Whole Wheat Flour
- 1.5g Baking Powder
- 0.5g Salt
- 42g Honey
- 58g Butter (cold and cubed)
- 29g Milk
- 100g Butter (melted)
- In a food processor, blend all ingredients except melted Butter until well combined.
- Blend the ingredients with melted Butter to bind the base.
- Roll out the mixture to 5mm thickness.
- Bake at 190°C/374°F for 10 minutes or until golden brown.
- Cool to room temperature.
- Cut with éclair shape cutters. And set aside until ready to use.
Part 4: Whipped Ganache (for piping)
Ingredients
Method- 100g Crimson Red Ganache (see above)
- 100g Cream
- 50g Honey
- In a stand mixer, whip the ganache slightly to loosen.
- Add in Cream and Honey and continue whipping until medium peak.
- Transfer to a piping bag with desired tip. Reserve until ready to finish.
Part 5: Assembly
Method- Using an éclair shaped silicon mold, layer the base layer with the Ganache followed by a slice of Sponge and repeat this one more time.
- Add another layer of Ganache and Sponge by pressing down the Sponge to ensure that there are no air pockets.
- Using a spatula, scrape off any excess Ganache that comes out.
- When the mold is filled, top it off with the Biscuit Base by gently pressing it down and then freeze to set.
- Remove from mold and allow to come to temperature.
- Finish with Whipped Ganache and desired chocolate décor.
